blueberry pancake recipe

Lemon Blueberry Pancakes are a match made in heaven. Zesty lemon, plump bursting blueberries and fluffy pancakes. All smothered in butter and maple syrup or your favorite toppings. Yum.

Lemon Blueberry Pancakes

all purpose flour

sugar

baking powder

salt

milk

butter, melted (slightly cooled)

lemon (2 tsp zest plus 2 tbsp lemon juice)

blueberries,

butter

MIX DRY INGREDIENTS: Whisk together and combine flour, sugar, baking powder and salt in a medium bowl to ensure blended with no lumps.

ADD WET INGREDIENTS TO MAKE BATTER: Add milk, egg, melted butter, lemon zest, lemon juice. Mix with a fork until blended. Don&#039;t over mix. A few lumps are ok. Let batter sit for about 5 minutes while you heat the pan. Gently stir in blueberries.

MAKE PANCAKES: Heat a non stick pan to medium high for several minutes, then lower to medium. Add a teaspoon butter. Using a 1/4 cup/59 ml measuring cup, scoop batter and place into pan. Repeat for as many pancakes will fit in pan without overcrowding. Wait patiently until bubbles form on the top (I mean it - wait!), about 3-5 minutes. Then flip pancakes and cook another 1-2 minutes. Transfer to plate. Repeat until all batter is used up. Serve immediately with butter and maple syrup or your favorite toppings on top of the pancakes. Or plain.

Soft, fluffy, and filled with juicy blueberries, these blueberry pancakes are a perfect breakfast or brunch. Serve them with butter or yogurt, maple syrup, and extra blueberries on top.

Blueberry Pancakes

all-purpose flour

cane sugar

baking soda

cinnamon

Heaping ¼ teaspoon sea salt

½ cup plain whole milk Greek yogurt

avocado oil or melted butter (plus more for brushing)

vanilla extract

blueberries (fresh

Maple syrup (for serving)

In a large bowl, place the flour, sugar, baking powder, baking soda, cinnamon, and salt and stir to combine.

In a medium bowl, whisk together the egg, milk, yogurt, avocado oil, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined. If using fresh blueberries, fold them into the batter.

Heat a nonstick skillet to medium-low heat and brush lightly with oil. Use a ⅓-cup scoop to pour the batter into the skillet. If using frozen berries, evenly scatter them onto each pancake immediately after pouring the batter. Cook the pancakes for 1 to 2 minutes, or until bubbles form. Flip and cook for 1 to 2 additional minutes, or until the pancakes are puffed and golden brown. Serve with maple syrup.

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Lemon Blueberry Pancakes

Blueberry Pancakes

Top 2 blueberry pancake recipe recipes from across the web

The most viewed blueberry pancake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Blueberry Pancakes

Blueberry Pancakes

The most viewed blueberry pancake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine