Lemon Blueberry Pancakes

Print Recipe

5 from 1 vote

Fluffy lemon pancakes filled with fresh blueberries.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 257kcal

Author: Taylor Ellingson

Ingredients

1 ¼ cups all-purpose flour
1 tablespoon baking powder
1 tbsp granulated sugar
½ teaspoon salt
1 cup milk
1 large egg
1 tablespoon butter, melted
2 tablespoon lemon juice
zest from 1 lemon
1 cup fresh blueberries
vegetable oil, as needed

Instructions

In a large bowl, whisk together the flour, baking powder, sugar, and salt.
In a separate bowl, whisk together the milk, egg, melted butter, lemon juice, and lemon zest.
Add the milk mixture to the flour mixture and stir with a rubber spatula until combined.
Heat a griddle or large skillet over medium-high heat.
Add 1-2 teaspoon of vegetable oil to the skillet. Once warm, add ¼ cup of the batter to the griddle and sprinkle with a few blueberries on each pancake.
Cook for about 3-4 minutes, or until bubbles form in the batter.
Flip and cook another 2-3 minutes.
Repeat with the remaining pancake batter.
Serve topped with additional blueberries and maple syrup.
Enjoy!

Notes

Storage. Store leftovers in an airtight container in the fridge for 3-4 days. I like to reheat my pancakes in the toaster but a microwave works, too.

Freeze. These lemon pancakes can easily be frozen! Simply place them in a singer layer on a baking sheet lined with parchment paper and place in the freezer for 1-2 hours to partially freeze them. This prevents them from sticking together. Then put them in a Ziplock bag or silicone freezer bag and freeze until you're ready to use.

Use a Microplane. To zest the lemon finely, use a microplane! They are super cheap and versatile.

Don't Overmix. If you want light and fluffy pancakes (who doesn't?!) be careful not to overmix the batter. Once the flour is combined with the wet ingredients, you can stop stirring.

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