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Lemon Blueberry Pancakes
Filled with fresh berries and a sprinkle of lemon zest, these lemon blueberry pancakes are sure to brighten your day.
5
from
3
rating
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Servings:
8
3 pancake servings
Prep Time:
15
minutes
minutes
Cook Time:
8
minutes
minutes
Total Time:
23
minutes
minutes
Course:
Breakfast
Cuisine:
American
Calories:
224
kcal
Author:
Rachel Gurk
Ingredients
▢
2
cups
all-purpose flour
▢
3
tablespoons
granulated sugar
▢
2
teaspoons
baking powder
▢
1
teaspoon
baking soda
▢
¼
teaspoon
salt
▢
1 ¼
cup
milk
▢
1
tablespoon
lemon zest
from 1 lemon
▢
2
large eggs
lightly beaten
▢
1
teaspoon
pure vanilla extract
▢
3
tablespoons
unsalted butter
melted and cooled slightly
▢
½
cup
freshly squeezed lemon juice
(2 lemons)
▢
1
cup
blueberries
fresh or frozen
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Instructions
Preheat griddle to medium heat. In a large bowl, mix flour, sugar, baking powder, baking soda and salt.
In a separate bowl, whisk together eggs, vanilla, butter.
Add to dry ingredients, mix lightly. Fold in lemon juice. Mixture will bubble up and get somewhat fluffy. Do not overstir.
Gently fold in blueberries (see note).
Drop batter by ¼ cupfuls onto hot griddle.
Cook 3-4 minutes or until bubbles appear on top and don’t pop. Flip, and cook 3-4 more minutes or until golden brown.
Notes
You can leave blueberries out and sprinkle them on after pouring batter onto griddle if you prefer a more uniform distribution of the berries.
Makes 20-24 pancakes.
Serving:
1
serving
,
Calories:
224
kcal
,
Carbohydrates:
34
g
,
Protein:
6
g
,
Fat:
7
g
,
Saturated Fat:
4
g
,
Cholesterol:
56
mg
,
Sodium:
349
mg
,
Potassium:
129
mg
,
Fiber:
1
g
,
Sugar:
9
g
,
Vitamin A:
262
IU
,
Vitamin C:
9
mg
,
Calcium:
114
mg
,
Iron:
2
mg