Lemon Blueberry Pancakes
Fluffy pancakes with fresh lemon zest and juicy blueberries, perfect for a weekend breakfast or brunch.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk (dairy or unsweetened non-dairy)
- 1 large egg
- 2 tablespoons melted butter
- 1 tablespoon lemon zest
Add-ins
- 1 cup fresh blueberries
For Serving
- Butter and maple syrup
Instructions
Preparation
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, whisk the milk, egg, melted butter, and lemon zest until smooth.
- Pour the wet mixture into the dry bowl. Stir gently until just combined. A few small lumps are okay.
- Fold in blueberries carefully to minimize bursting.
Cooking
- Warm a non-stick skillet or griddle over medium heat and lightly butter the surface.
- Pour about 1/4 cup batter per pancake and cook until bubbles form on top and edges look set.
- Flip and cook another 2-3 minutes until golden brown and cooked through.
Serving
- Serve warm with butter and maple syrup, or your favorite toppings.
Notes
Do not overmix the batter. If you want thicker pancakes, let the batter rest for 5 minutes before cooking. Keep pancakes warm in a 200°F (95°C) oven while you cook the rest.