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Lemon Blueberry Pancakes

Lemon Blueberry Pancakes

DeShawn Mitchell
A delightful breakfast option combining the tartness of lemon with the sweetness of blueberries. These fluffy pancakes are easy to make and perfect for a cozy weekend brunch or quick weekday breakfast.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 4 pancakes
Calories 250 kcal

Ingredients
  

Dry Ingredients

  • 1.5 cups flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 0.25 tsp salt
  • 1 tbsp lemon zest

Wet Ingredients

  • 1 cup milk
  • 1 egg
  • 2 tbsp melted butter slightly cooled
  • 2 tbsp fresh lemon juice
  • 1 cup blueberries fresh or frozen

Instructions
 

Gather Your Ingredients

  • Pull out all dry ingredients: flour, sugar, baking powder, salt, and lemon zest. Then gather wet ingredients: milk, egg, melted butter, lemon juice, and blueberries.

Mixing the Batter

  • In a large bowl, whisk together dry ingredients. In a separate bowl, mix wet ingredients until well combined. Pour wet into dry and stir gently until just combined. Fold in blueberries.

Cooking the Pancakes

  • Heat a griddle or skillet over medium heat, lightly grease with butter or cooking spray. Pour 1/4 cup batter per pancake. Cook until bubbles form and edges set (2-3 minutes), flip, and cook 2 more minutes until golden brown.

Notes

  • 1- Use fresh or frozen blueberries for best flavor.
  • 2- Don’t overmix batter to keep pancakes fluffy.
  • 3- Add lemon zest for extra citrus kick.
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