Fluffy Blueberry Lemon Pancakes
Indulge in these fluffy blueberry lemon pancakes that are bursting with fresh flavors! Each bite offers the perfect balance of tangy lemon zest and sweet, juicy blueberries, making them an ideal breakfast treat for any morning. Light, airy, and easy to prepare, they pair beautifully with maple syrup or a dollop of whipped cream for a delightful brunch experience.
ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 large egg
- 1 cup milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 cup fresh blueberries
steps
- 1.
In a bowl, whisk together flour, baking powder, salt, and sugar.
- 2.
In another bowl, beat the egg and then mix in the milk, melted butter, vanilla extract, and lemon zest.
- 3.
Pour the wet ingredients into the dry ingredients and gently stir until just combined; do not overmix.
- 4.
Fold in the fresh blueberries.
- 5.
Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.
- 6.
Pour about 1/4 cup of batter onto the skillet for each pancake.
- 7.
Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- 8.
Flip pancakes and cook for another 2-3 minutes, or until golden brown.
- 9.
Remove from skillet and keep warm. Repeat with remaining batter.
- 10.
Serve warm with maple syrup and additional blueberries if desired.
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