Description
Indulge in a delightful breakfast with our fluffy Lemon Blueberry Pancakes recipe. Learn how to make these sweet and tangy pancakes from scratch!
Ingredients
- 1 1/4 cups all-purpose flour (156g)
- 1 tablespoon baking powder (15g)
- 1 teaspoon sugar (4g)
- 1/2 teaspoon salt (3g)
- 1 cup milk (240ml)
- 1 egg
- 1/2 tablespoon (8 ml) vegetable oil, melted and slightly cooled
- 1 lemon, zested
- 2 teaspoons (10 ml) vegetable oil, or as needed
- 1 cup (240 ml) frozen blueberries, or as needed, thawed
Instructions
- In a large bowl, combine the flour, baking powder, sugar, and salt by sifting them together.
- In a separate small bowl, mix the milk and egg thoroughly; then incorporate this mixture into the dry ingredients until smooth. Add in the melted vegetable oil and lemon zest, stirring well.
- Warm a lightly greased griddle on medium-high heat. Pour 1/4 cup portions of the batter onto the griddle; scatter a few blueberries on each, then cover them with a bit more batter. Cook until bubbles appear and the edges look dry, around 3 to 4 minutes. Turn them over and continue cooking until the opposite side is golden brown, roughly 2 to 3 minutes. Continue with the remaining batter.
Notes
- Thoroughly mix milk and egg before adding to dry ingredients for a smooth batter consistency.
- Gently fold blueberries into batter to evenly distribute them in the pancakes.
- Flip pancakes lightly to prevent squishing blueberries and serve with maple syrup or whipped cream for extra flavor.
