Lemon Blueberry Pancakes
Sweet lemon blueberry pancakes made in under 10 minutes! The ultimate weekend breakfast or midnight snack.
Prep Time3 minutes mins
Cook Time5 minutes mins
Total Time8 minutes mins
Course: Breakfast
Cuisine: American
Servings: 6 servings
Calories: 248kcal
- 1 1/2 cups all purpose flour
- 1 cup whole milk
- 3 tsp baking powder
- 1/8 tsp salt
- 2 tbsp granulated sugar
- 1 egg
- 1-2 cups blueberries
- 4 tbsp unsalted butter
- 1 tsp fresh lemon zest
In a large bowl, combine the egg, milk, melted unsalted butter, and sugar.
Add the all-purpose flour, baking powder, and salt and mix until well combined.
Fold in the blueberries and lemon zest.
Heat some butter in a small skillet over medium heat.
Add about 1/4 cup to the skillet and cook for 2-3 minutes on each side.
Serve with maple syrup, extra butter, and enjoy!
- Do not over mix the batter.
- Rinse the blueberries and pat them dry before folding them in the pancake batter.
- Let the melted butter cool before mixing with the egg and milk.
Calories: 248kcal | Carbohydrates: 34g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 80mg | Potassium: 368mg | Fiber: 1g | Sugar: 8g | Vitamin A: 355IU | Vitamin C: 2.4mg | Calcium: 165mg | Iron: 1.9mg