Description
Lemon blueberry pancakes are a delightful breakfast treat that perfectly balances zesty lemon with sweet, juicy blueberries. Fluffy and easy to make, these pancakes are ideal for lazy weekends or special brunch gatherings. Serve them warm with maple syrup or whipped cream for an irresistible start to your day.
Ingredients
- All-purpose flour
- Baking powder
- Granulated sugar
- Salt
- Milk
- Eggs
- Fresh lemons (zest and juice)
- Blueberries
Instructions
- In a bowl, whisk together flour, baking powder, sugar, and salt.
- In another bowl, combine milk, eggs, lemon zest, and lemon juice until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined; gently fold in blueberries.
- Preheat a skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on top (about 2 minutes), then flip and cook until golden brown.
- Serve warm with your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (150g)
- Calories: 320
- Sugar: 10g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 70mg
Keywords: - Allow the batter to rest for 10-15 minutes for fluffier pancakes. - Experiment by adding spices like cinnamon or nutmeg for extra flavor. - Use frozen blueberries if fresh ones aren’t available; just thaw and pat dry.