Fluffy Lemon Blueberry Pancakes

These pancakes are fresh, bright and perfect for a Sunday brunch, especially with covered in butter and maple syrup.

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Fluffy Lemon Blueberry Pancakes

Yield 4 medium pancakes (or 6 large)

Author Kirsten Deneka

Prep time

10 Min

Cook time

20 Min

Total time

30 Min

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Ingredients

• 1 1/2 cups all-purpose flour
• 2 tbsp white sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• Lemon zest from 1 lemon
• 1 cup whole milk
• 2 tbsp lemon juice
• 1 egg
• 2 tbsp vegetable oil
• 1 tsp vanilla
• 1/2 tsp lemon extract (optional)
• 1 cup blueberries (I used frozen)
• Syrup, butter, powdered sugar for topping

Instructions

1. Mix dry ingredients and lemon zest in a large bowl.
2. Mix wet ingredients in a separate bowl and allow to sit for a few minutes.
3. Fold wet ingredients into the dry until just incorporated.
4. Heat a pan to medium low heat and add a tbsp of butter
5. Use a ladle to add batter to the pan, add blueberries on top. Cook 3-4 minutes per side and serve warm :)

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