Lemon Blueberry Pancakes
These fluffy lemon blueberry pancakes burst with fresh berries and bright citrus flavor in every single bite. The lemon zest in the batter creates a fragrant and tender pancake that pairs beautifully with maple syrup.
Light and fluffy pancakes packed with blueberries and fresh lemon zest for a perfect weekend breakfast.
Nutrition per serving
Ingredients
Dry
Mix-ins
Citrus
Wet
Instructions
Mix Dry Ingredients
Whisk together flour, sugar, baking powder, and a pinch of salt in a large mixing bowl. Add the lemon zest directly into the dry ingredients and stir to combine evenly.
Combine Wet Ingredients
In a separate bowl whisk together milk, eggs, lemon juice, and melted butter. Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix or the pancakes will be tough.
Fold in Blueberries and Cook
Gently fold the blueberries into the batter. Heat a nonstick skillet over medium heat and pour about a quarter cup of batter per pancake. Cook until bubbles form on the surface, about 2 to 3 minutes, then flip.
Finish and Serve
Cook the second side for another 1 to 2 minutes until golden brown. Serve immediately with maple syrup, extra blueberries, and a dusting of powdered sugar if desired.
Substitutions
Common mistakes
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