Lemon-Blueberry Pancakes

Lemon-Blueberry Pancakes
  • PREP TIME
    10 mins
  • COOK TIME
    15 mins
  • TOTAL TIME
    25 mins
  • SERVING
    8 People
  • VIEWS
    253

Wake up to a burst of sunshine with these Lemon-Blueberry Pancakes! Fluffy, tangy, and bursting with juicy blueberries, they're the perfect way to start your day on a bright note. Serve with a dollop of crème fraîche and a drizzle of maple syrup for an unforgettable breakfast experience.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    20 g
  • Cholesterol
    25 mg
  • Fiber
    1 g
  • Protein
    4 g
  • Saturated Fat
    1 g
  • Sodium
    297 mg
  • Sugar
    4 g
  • Fat
    3 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View In a large bowl, sift together the flour, baking powder, sugar, and salt. This ensures a light and airy texture. (5 minutes)

Image Step 02
02 Step

Recipe View In a separate bowl, whisk together the milk and egg until well combined. Gradually whisk the wet ingredients into the dry ingredients until just blended. Be careful not to overmix; a few lumps are okay. Stir in the melted butter and lemon zest. (5 minutes)

Image Step 03
03 Step

Recipe View Heat a lightly oiled griddle or non-stick pan over medium heat. For each pancake, drop 1/4 cup of batter onto the hot griddle. Gently press a few thawed blueberries into the surface of each pancake. (2 minutes)

Image Step 04
04 Step

Recipe View Cook until bubbles begin to form on the surface and the edges look set, about 3-4 minutes. Flip carefully and cook for another 2-3 minutes, or until golden brown on the other side. (6 minutes)

Image Step 05
05 Step

Recipe View Serve immediately with your favorite toppings such as butter, maple syrup, crème fraîche, or a dusting of powdered sugar.

For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking.
If using fresh blueberries, toss them with a tablespoon of flour before adding them to the batter to prevent them from sinking to the bottom.
Adjust the amount of lemon zest to your liking for a more or less pronounced lemon flavor.
For a richer flavor, substitute buttermilk for the milk.

Halle Reichel

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 84 Ratings)
Total Reviews: (4)
  • Wilfrid Strosin

    I added a splash of vanilla extract to the batter, and it took them to the next level!

  • Georgette Kovacek

    These pancakes were a huge hit with my family! The lemon and blueberry combination is divine.

  • Jerrod Schuppe

    My kids loved helping me make these. They're so simple and delicious!

  • Nathanial Bechtelar

    The batter was easy to make, and the pancakes cooked up perfectly. Will definitely be making these again!

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