Description

Start your morning with these Lemon Blueberry Pancakes, a perfect blend of zesty lemon and sweet blueberries that will make every bite feel like a sunny celebration. These fluffy pancakes are easy to prepare and ideal for any breakfast or brunch occasion. Serve them warm with syrup or whipped cream for an extra touch of indulgence!

Ingredients

Scale

1 cup all-purpose flour
2 tbsp granulated sugar
2 tsp baking powder
1/4 tsp salt
1 cup whole milk
2 large eggs
2 tbsp melted unsalted butter
Zest of 1 lemon
1 cup fresh or frozen blueberries

Instructions

Gather all ingredients on your counter.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, combine milk, eggs, melted butter, and lemon zest until smooth.
Gently pour the wet mixture into the dry ingredients; stir until just combined.
Fold in blueberries carefully to keep them intact.
Heat a non-stick skillet over medium heat and pour ¼ cup of batter per pancake. Cook until bubbles form (about 2-3 minutes), then flip and cook until golden brown.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Griddling
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 150
Sugar: 5g
Sodium: 150mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 5g
Cholesterol: 50mg

Keywords: For fluffier pancakes, avoid over-mixing; lumps are fine! Consider using whole wheat flour for a healthier twist. Store leftovers in an airtight container for up to three days; reheat in the toaster or microwave.