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.
Ingredients
1 ½ cupall-purpose flour
1tablespoonsugar
1tablespoonbaking powder
½ teaspoonsea salt
1large egg
1 ½cupsmilk
¼ cupmelted butter
¼ cuplemon juice
2teaspoonslemon zest
1cupblueberries
¼ cupbutter, for the pan
Extra blueberries and maple syrup, for serving
Instructions
In a medium-sized bowl, whisk the flour, sugar, baking powder, and sea salt.
1 ½ cup all-purpose flour, 1 tablespoon sugar, 1 tablespoon baking powder, ½ teaspoon 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.
1 large egg, 1 ½ cups milk, ¼ cup melted butter, ¼ cup lemon juice, 2 teaspoons lemon zest
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!
1 cup blueberries
Heat a nonstick pan or griddle over medium heat and add about a ½ tablespoon of butter. Pour ¼ cup of the pancake batter into the pan and let the pancake cook until it's dry at the edges and the top of covered in little air bubbles, about 3 minutes. Flip the pancake over and cook for 1 minute more.
¼ cup butter
Keep the pancakes warm in a 200-degree Fahrenheit oven while you cook the remaining pancakes. Serve the pancakes topped with maple syrup and extra blueberries.
Extra blueberries and maple syrup
Notes
Keep the pancakes warm by placing them on a baking sheet in a 200-degree Fahrenheit oven while you finish cooking the rest. The cooking time is based on using two pans to cook two pancakes at the same time. If you only want to cook one pancake at a time, it will take you about 50 minutes to cook all of them.