Brighten your morning with these lemon blueberry pancakes for breakfast! They're light and fluffy, and bursting with lemon and blueberry flavor.

They're simple to make, and if you heat a couple of pans on the stove, you'll have a full stack to serve in just 35 minutes.


- All-purpose flour - Sugar - Baking powder - Sea salt - Egg - Milk - Butter - Lemon juice - Lemon zest - Blueberries - Extra blueberries and maple syrup


In a medium-sized bowl, whisk the flour, sugar, baking powder, and sea salt. In a large bowl, whisk the egg.

 Then add the milk, melted butter, lemon juice, and lemon zest and whisk again. Don't worry if the milk curdles.

Fold the dry ingredients into the wet ingredients. When only a few streaks of flour remain, add the blueberries and stir them into the batter. Do not overmix the batter!

Heat a nonstick pan or griddle over medium heat and add about a ½ tablespoon of butter.

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