Lemon Blueberry Pancakes
Lemon Blueberry Pancakes are a bright, zesty twist on classic pancakes, offering a perfect balance of citrus and berry in every fluffy bite. Easy to make and endlessly customizable, they bring fresh flavor and comfort to any breakfast table.
Ingredients
- 1¼ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- 1 cup milk
- 1 large egg
- ½ tablespoon melted butter cooled slightly
- Zest of 1 lemon
- 2 teaspoons oil or as needed for cooking
- 1 cup frozen blueberries thawed (adjust amount as desired)
Instructions
- In a large mixing bowl, sift together the flour, baking powder, sugar, and salt.
- In a separate small bowl, whisk the milk and egg until well combined, then pour this mixture into the dry ingredients, stirring just until everything is blended. Add in the melted butter and lemon zest, mixing gently to incorporate.
- Preheat a lightly oiled griddle over medium-high heat. Scoop the batter in ¼-cup portions onto the hot surface. Place a few blueberries on top of each pancake, then spoon a small amount of batter over them to cover. Cook for 3 to 4 minutes, or until bubbles appear and the edges begin to look set. Flip the pancakes and cook for another 2 to 3 minutes, or until the undersides are golden brown. Repeat the process with the remaining batter.