Description
Lemon blueberry pancakes are a delightful way to brighten your morning. These fluffy pancakes blend zesty lemon and sweet blueberries, creating a perfect balance of flavors. Ideal for lazy weekends or special occasions, they are quick to whip up and visually stunning. Serve them stacked high with maple syrup or whipped cream for an Instagram-worthy breakfast that will have everyone smiling.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tsp baking powder
- 2 tbsp granulated sugar
- 1/4 tsp salt
- Zest of 1 lemon
- 1/2 cup milk
- 1 large egg
- 2 tbsp melted butter
- 2 tbsp fresh lemon juice
- 1 cup fresh blueberries
Instructions
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- Stir in the lemon zest until fragrant.
- In another bowl, combine milk, egg, melted butter, and lemon juice; whisk until smooth.
- Gently fold the wet mixture into the dry ingredients; be careful not to overmix. Fold in blueberries.
- Heat a non-stick skillet over medium heat. Pour about 1/4 cup of batter for each pancake; cook until bubbles form on top before flipping and cooking until golden brown.
- Serve warm with maple syrup or whipped cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (180g)
- Calories: 360
- Sugar: 8g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 50mg