Description
Delicious and fluffy pancakes infused with fresh lemons and bursting with juicy blueberries, perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tsp baking powder
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 1 cup milk (dairy or non-dairy)
- 1 large egg
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 cup fresh blueberries
- 2 tbsp melted butter or oil (for cooking)
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
- In a separate bowl, combine the milk, egg, lemon juice, and lemon zest. Mix until well incorporated.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Gently fold in the blueberries.
- Heat a skillet or griddle over medium heat and lightly grease it with butter or oil.
- Pour 1/4 cup of batter onto the hot surface for each pancake. Cook until bubbles form, about 2-3 minutes, then flip and cook for another 2 minutes until golden brown.
- Serve warm, topped with additional blueberries and maple syrup or powdered sugar.
Notes
For best results, let the batter rest for a few minutes before cooking and avoid overmixing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg
Keywords: pancakes, breakfast, blueberry, lemon, brunch, family recipe