Lemon Blueberry Pancakes: A Zesty Breakfast Delight!
Lemon Blueberry Pancakes are a delightful breakfast option that combines the zesty flavor of lemon with the sweetness of blueberries, creating a refreshing and delicious start to your day.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the milk, egg, melted butter, and lemon zest until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- Gently fold in the blueberries.
- Heat a non-stick 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 the surface, then flip and cook until golden brown on the other side.
- Serve warm with maple syrup or additional lemon zest if desired.
Notes
- For a lighter pancake, you can substitute half of the all-purpose flour with whole wheat flour.
- Make sure to use fresh blueberries for the best flavor.
- These pancakes can be made ahead and frozen for a quick breakfast option.
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg