Fluffiest Blueberry Lemon Pancakes

Fluffiest Blueberry Lemon Pancakes

These quick and easy ultra-fluffy blueberry lemon pancakes melt in your mouth, are perfectly sweet, and are made with oat milk. The fluffiest pancakes bursting with warm blueberries!

5 from 6 votes

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Prep Time 5

Cook Time 5

Total Time 10

Serving servings

Ingredients

1 ½ cups all-purpose flour, spooned & leveled
2 ½ tsp baking powder
2 tbsp granulated sugar
¼ tsp salt
1 large egg
1 ⅓ cups oat milk (full fat is best), 1 - 3 Tablespoons more if needed*
½ tsp vanilla extract
2 tbsp unsalted butter, melted
1 tsp lemon zest, from about 1 large lemon
⅔ - 1 cup blueberries, fresh or frozen

Instructions

In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
In another bowl, whisk the egg then mix in the oat milk, vanilla, and melted butter.
Add the wet ingredients to the flour mixture, and whisk gently until a batter is formed, some lumps are OK! Do not over mix – it will make the pancakes tough. Add 1 - 3 Tablespoons more of oat milk if the batter is too thick.
Gently fold in the lemon zest with a spatula.
Heat a large pan or pancake griddle to medium heat and add a little butter. Once melted, pour about 1/4 cup of batter onto the hot pan for each pancake. Arrange blueberries on top of each pancake. Cook for about 2 minutes until little bubbles form on the tops of the pancakes and the bottoms are golden brown. Gently flip and cook the other side for about 1 minute.
Serve with your favorite maple syrup and enjoy!

Notes

Oat Milk: You can use any type of milk! Try almond milk, cashew milk, 2% cow’s milk, soy milk, or skim milk.

Unsalted Butter: You can use salted butter if needed and remove the extra salt called for in this recipe.

Frozen Blueberries: You can use them, just don't let them thaw before adding them to the pancakes.

Make them Dairy-Free: Substitute the butter for melted coconut oil or melted dairy-free butter.

Storing: If you have leftovers, store these pancakes in an airtight container in the fridge for up to 4 days.

Freezing: Make the pancakes as directed, let them cool, then loosely wrap them in plastic wrap, place them in a freezer-safe bag, and freeze them for up to 3 months.

Reheating: For best results, reheat them in the microwave for 30 – 90 seconds until warm.

Nutritional information below is based on a serving size of 3 four-inch pancakes.

Nutrition

Course Breakfast, Brunch

Cuisine American

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