These light and fluffy lemon blueberry pancakes are a delightful breakfast treat, bursting with fresh flavors. Perfect for a weekend brunch or a special occasion!
Ingredients
For the Pancakes:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk (whole or buttermilk)
- 1 large egg
- 2 tablespoons unsalted butter, melted
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1 cup fresh blueberries (or frozen, if out of season)
For Serving:
- Maple syrup
- Additional blueberries
- Lemon slices (optional)
- Whipped cream (optional)
Instructions
Step 1: Prepare the Batter
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, mix the milk, egg, melted butter, lemon zest, and lemon juice. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Step 2: Cook the Pancakes
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or a small amount of butter.
- Once the skillet is hot, pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Carefully flip the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through.
- Remove the pancakes from the skillet and keep warm. Repeat with the remaining batter, greasing the skillet as needed.
Step 3: Serve
- Stack the pancakes on plates and serve warm with maple syrup, additional blueberries, and lemon slices if desired. For an extra treat, top with whipped cream.
Enjoy!
These lemon blueberry pancakes are sure to brighten your morning with their zesty flavor and sweet bursts of blueberries. Enjoy your delicious breakfast!
