Lemon Blueberry Pancakes

These fluffy lemon blueberry pancakes have crispy, buttery edges and warm blueberries in every bite. Lemon zest keeps them bright without being tart, and a handful of pantry staples make a batch in about 20 minutes. Each serving has 9 grams of protein.

5 from 6 votes

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Prep Time 10

Cook Time 10

Total Time 20

Serving servings

Ingredients

1 ½ cups all-purpose flour, spooned & leveled
2 ½ teaspoons baking powder
2 tablespoons granulated sugar
¼ teaspoon salt
1 large egg
1 ⅓ cups milk (any kind, see notes), cplus 1 to 3 tablespoons more if needed
½ teaspoon vanilla extract
2 tablespoons unsalted butter, melted
1 teaspoon lemon zest, from about 1 large lemon
⅔ - 1 cup blueberries, fresh or frozen

Instructions

Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, sugar, and salt.
Mix the wet ingredients: In a second bowl, whisk the egg. Then whisk in the milk, vanilla, and melted butter.
Make the batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Some lumps are okay. Don't overmix, or the pancakes will be tough. If the batter is too thick to spread, add 1 to 3 more tablespoons of milk.
Add the lemon zest: Gently fold in the lemon zest with a spatula.
Heat the pan: Heat a large pan or griddle over medium heat and add a little butter.
Cook the pancakes: Pour about ¼ cup of batter per pancake. Arrange blueberries on top of each one. Cook for about 2 minutes, until small bubbles form on top and the bottoms are golden brown.
Flip and finish: Gently flip and cook for about 1 more minute.
Serve: Serve warm with maple syrup and your favorite toppings.

Notes

Milk options: Any milk works, including oat, almond, cashew, soy, 2%, or skim. Full-fat oat milk makes them extra soft and fluffy.

Frozen blueberries: Don't thaw them first, or they'll bleed into the batter.

Make them dairy-free: Use any dairy-free milk and swap the butter for melted coconut oil or dairy-free butter.

Make them gluten-free: Use a 1:1 gluten-free baking flour. Don't use almond, coconut, or oat flour.

Salted butter: Use it if needed and leave out the salt.

Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months.

Reheat: Microwave for 30 to 90 seconds until warm. For crispier edges, reheat on a baking sheet in a 350°F oven for 5 to 10 minutes, or 10 to 15 minutes from frozen.

Nutrition: Based on 1 serving of 3 four-inch pancakes.

Nutrition

Course Breakfast, Brunch

Cuisine American

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