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Blueberry Lemon Mini Pancakes

Delightfully fluffy mini pancakes bursting with fresh blueberries and zesty lemon flavor, perfect for a quick and satisfying breakfast.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
Wet Ingredients
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 zest lemon Zest of 1 lemon
Main Ingredients
  • 1 cup fresh blueberries You can use frozen blueberries, but don't thaw them.

Method
 

Preparation
  1. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk until well blended.
  2. In another bowl, whisk together the milk, egg, melted butter, and lemon zest until well combined.
  3. Pour the wet ingredients into the dry ingredients. Stir gently until just combined; a few lumps are perfectly fine.
  4. Gently fold the blueberries into the pancake batter, being careful not to break them.
Cooking
  1. Preheat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or a little butter.
  2. For each pancake, pour 2-3 tablespoons of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
  3. Carefully flip the pancakes and cook for another 1-2 minutes until golden brown.
  4. Remove from the skillet and keep warm while you repeat with the remaining batter. Serve with your favorite toppings!

Notes

Always opt for fresh blueberries for the best flavor. The zest adds concentrated lemon flavor; don't skip it! Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.