I absolutely love pancakes, and adding a burst of fresh blueberries with a hint of lemon makes them extra special. These pancakes are fluffy, light, and perfect for lazy weekend mornings.
My family looks forward to these every time—they’re always a hit at breakfast. Plus, they’re super simple to make, so you’ll have them ready in no time.
Blueberry Lemon Pancakes
These blueberry lemon pancakes are a delightful twist on the classic breakfast favorite.
The tangy lemon zest perfectly complements the sweetness of the blueberries, making each bite refreshing and satisfying.
Pair them with real maple syrup for an unbeatable morning treat.
Ingredients
Instructions
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In a large bowl, sift together the flour, baking powder, sugar, and salt.
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In a small bowl, whisk together the milk and egg. Slowly add this mixture to the dry ingredients, stirring until smooth.
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Mix in the melted butter and lemon zest until well incorporated.
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Heat a lightly oiled griddle or skillet over medium-high heat.
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Pour ¼ cup of batter onto the griddle for each pancake. Add a few blueberries on top of the batter.
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Allow the pancakes to cook until bubbles form on the surface and the edges look dry, about 3–4 minutes.
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Flip the pancakes and cook for another 2–3 minutes until golden brown.
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Repeat with the remaining batter and blueberries.
Servings 8
- Amount Per Serving
- Calories 123kcal
- % Daily Value *
- Total Fat 3g5%
- Saturated Fat 1g5%
- Cholesterol 25mg9%
- Sodium 297mg13%
- Total Carbohydrate 20g7%
- Dietary Fiber 1g4%
- Sugars 4g
- Protein 4g8%
- Vitamin C 1 mg
- Calcium 114 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For the best results, don’t overmix the batter—it’s okay if there are a few lumps. Overmixing can make the pancakes dense instead of fluffy.
