Lemon-Blueberry Pancakes Recipe

"One word for these lemon-blueberry pancakes … delicious! Serve with butter and real maple syrup."


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  • 1 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon white sugar
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 egg
  • 1/2 tablespoon butter, melted and slightly cooled
  • 1 lemon, zested
  • 2 teaspoons oil, or as needed
  • 1 cup frozen blueberries, or as needed, thawed
  • Directions

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    1. Sift together flour, baking powder, sugar, and salt in a large bowl.
    2. Whisk together milk and egg in a small bowl. Add milk and egg mixture to flour mixture, whisking until blended. Stir in melted butter and lemon zest.
    3. Lightly oil a griddle and heat over medium-high heat. Fill a 1/4-cup measure with batter and pour onto the hot griddles. Drop a few blueberries on top and cover them with a little batter. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

    Nutrition Facts

    Per Serving: 247 calories;6.7 g fat;39.3 g carbohydrates;7.6 g protein;50 mg cholesterol;594 mg sodium.Full nutrition
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