Description
Warm, fluffy pancakes dotted with juicy blueberries and infused with lemon zest, perfect for a bright breakfast.
Ingredients
- 1 cup all-purpose flour (spooned and leveled)
- 2 tablespoons sugar (optional)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup milk (dairy or unsweetened non-dairy)
- 2 tablespoons melted butter (plus more for the pan)
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 1 cup blueberries (fresh preferred)
- Butter for cooking
- Maple syrup or your favorite toppings
Instructions
- Mix the dry ingredients in a medium bowl: flour, sugar, baking powder, and salt.
- Whisk the wet ingredients in a second bowl: egg, milk, melted butter, lemon juice, and lemon zest until smooth.
- Combine gently by pouring the wet mixture into the dry ingredients, stirring just until no big streaks of flour remain.
- Fold in the blueberries carefully to avoid purple batter.
- Heat a non-stick skillet over medium heat, adding a small pat of butter to melt.
- Cook the pancakes by scooping 1/4 cup of batter per pancake onto the skillet, frying until bubbles form, about 2–3 minutes.
- Flip the pancakes and cook the second side until golden, about 1–2 minutes more.
- Serve warm with butter, maple syrup, and additional toppings.
Notes
For fluffier pancakes, let the batter rest for 5 minutes before cooking. Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American