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Lemon Blueberry Pancakes

Fluffy homemade pancakes infused with fresh lemon zest and juicy blueberries, perfect for a bright spring breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast & Brunch
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Pancake Batter
  • 1.5 cups all-purpose flour
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 1 cup milk
  • 1 egg
  • 2 tbsp butter melted
  • 1 tsp vanilla extract
  • 1 lemon zest
  • 2 tbsp lemon juice
Add-ins
  • 1 cup blueberries

Equipment

  • Skillet
  • Whisk
  • Mixing bowl

Method
 

  1. Whisk together flour, sugar, baking powder, and salt in a bowl.
  2. In another bowl, mix milk, egg, melted butter, vanilla, lemon zest, and lemon juice.
  3. Combine wet and dry ingredients gently, then fold in blueberries.
  4. Heat a skillet over medium heat and lightly grease it.
  5. Pour batter onto skillet and cook until bubbles form, then flip and cook until golden.
  6. Serve warm with desired toppings.

Notes

Do not overmix batter to keep pancakes light and fluffy. Fresh lemon zest enhances flavor significantly.