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Lemon Blueberry Pancakes

Light, fluffy pancakes packed with juicy blueberries and a refreshing hint of lemon, perfect for breakfast or brunch.
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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: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 zest zest of 1 lemon
Add-ins
  • 1 cup fresh blueberries

Method
 

Preparation
  1. In a large bowl, whisk together the flour, sugar, baking powder, and salt until they are well combined.
  2. In a separate bowl, combine the milk, egg, melted butter, and lemon zest, mixing until smooth.
  3. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; it’s okay if there are some lumps!
  4. Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
Cooking
  1. Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
  2. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes, or until bubbles form on the surface, then flip and cook for an additional 1-2 minutes, or until golden brown.
  3. Serve warm with a drizzle of maple syrup, a sprinkle of powdered sugar, or a dollop of whipped cream.

Notes

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze with parchment paper between pancakes and keep in a freezer-safe bag for up to 2 months. Reheat in a toaster or microwave.