Description

Lemon blueberry pancakes are a deliciously vibrant way to kickstart your day! These fluffy pancakes are filled with juicy blueberries and enhanced by the refreshing zing of fresh lemons. Ideal for breakfast or brunch, they promise a delightful balance of sweet and tangy flavors. Whether you’re hosting friends or enjoying a cozy morning at home, these pancakes will transform your table into a sunny celebration.

Ingredients

Scale

1 cup all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup whole milk (or dairy-free alternative)
1 large egg, room temperature
Zest and juice of 1 fresh lemon
1 cup fresh blueberries
2 tablespoons butter for cooking

Instructions

In a large bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, beat egg with milk, lemon juice, and zest until frothy.
Pour wet ingredients into dry ingredients gently; stir until just combined. Fold in blueberries carefully.
Preheat a non-stick skillet over medium heat and melt some butter. Pour 1/4 cup batter for each pancake; cook until bubbles appear on top before flipping to golden perfection.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Cooking
Cuisine: American

Nutrition

Serving Size: 2 pancakes (approximately 150g)
Calories: 320
Sugar: 10g
Sodium: 300mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 8g
Cholesterol: 70mg

Keywords: Swap blueberries for raspberries or strawberries for a fruity twist. Use room temperature ingredients for a smoother batter. For added zing, drizzle maple syrup mixed with lemon juice on top.