Description

Lemon blueberry pancakes are a deliciously fluffy breakfast treat that perfectly balances the zesty brightness of lemon with the sweet burst of blueberries. Ideal for any morning or brunch gathering, these pancakes are easy to whip up and serve warm with maple syrup or your favorite toppings for an indulgent start to your day.

Ingredients

Scale

1 cup all-purpose flour
2 teaspoons baking powder
2 tablespoons granulated sugar
Pinch of salt
¾ cup milk
2 large eggs (whites separated)
Juice and zest of 1 medium lemon
1 cup blueberries (fresh or frozen)

Instructions

In a large bowl, whisk together flour, baking powder, sugar, and salt.
In another bowl, combine milk, egg yolks, lemon juice, and zest. Pour this mixture into the dry ingredients and stir until just combined.
In a separate bowl, beat egg whites until stiff peaks form. Gently fold them into the batter.
Carefully add blueberries to the batter without over-mixing.
Heat a non-stick skillet over medium heat and pour about ⅓ cup of batter for each pancake. Cook until bubbles form on top, then flip and cook until golden brown.
Serve warm with maple syrup and additional blueberries.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Griddling
Cuisine: American

Nutrition

Serving Size: 2 pancakes (150g)
Calories: 380
Sugar: 10g
Sodium: 480mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 3g
Protein: 10g
Cholesterol: 120mg

Keywords: - For extra fluffiness, allow the batter to rest for 10 minutes before cooking. - Experiment with toppings like yogurt or nut butter for added flavor. - To make gluten-free, substitute all-purpose flour with a gluten-free blend.