Perfect Lemon Blueberry Pancakes Made From Scratch
These delightful pancakes combine the bright flavor of lemon with sweet blueberries, creating a fluffy and light breakfast option perfect for any occasion.
Equipment
- Mixing Bowl
- Skillet
- Whisk
- Spatula
Ingredients
Dry Ingredients
- 1 cup All-purpose flour Provides structure and lightness.
- 2 tablespoons Granulated sugar Enhances sweetness and browning.
- 2 teaspoons Baking powder Helps pancakes rise.
- 1/4 teaspoon Salt Enhances overall flavor.
Wet Ingredients
- 3/4 cup Milk Adds moisture to the batter.
- 1 large Egg Binds ingredients together.
- 2 tablespoons Melted butter Adds flavor and moisture.
- 1 tablespoon Lemon zest Provides citrus flavor.
- 1 cup Blueberries Adds natural sweetness and juiciness.
Instructions
- Gather all your ingredients on the kitchen counter.
- In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, and salt. Whisk thoroughly.
- In a separate bowl, whisk together the wet ingredients: milk, egg, and melted butter until smooth.
- Add the wet ingredients to the dry ingredients and gently fold together.
- Fold in the lemon zest and blueberries into the batter.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook for 2-3 minutes until bubbles form, then flip and cook for another 2-3 minutes until golden brown.
- Transfer pancakes to a plate and keep warm while cooking the remaining batter.
- Serve warm with toppings like lemon slices, blueberries, or maple syrup.
Notes
For variations, consider adding nuts, using whole wheat flour, or making a lemon glaze.