Fluffy Lemon Blueberry Pancakes

Servings: 12

Prep Time: 5

Cook Time: 10

Total Time: 15

Brighten up your classic pancake recipe with the fresh flavors of lemon and juicy, sweet blueberries!

5 from 11 votes

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Ingredients

1 ½ cups all-purpose flour
3 ½ teaspoons aluminum-free baking powder
½ teaspoon salt
1 tablespoon sugar
1 ¼ cups milk
1 egg
3 tablespoons butter, melted
1 lemon, zested
1 cup blueberries, fresh or frozen

Instructions

Make the batter:

In a large bowl, sift together the flour, baking powder, salt, and sugar.
Make a well in the middle and pour in the milk, egg, butter. Zest the lemon right into the bowl. Mix with a whisk or fork until smooth.
Add the blueberries to the batter, and using a spatula, gently fold them into the batter until just combined.

Cook the pancakes:

Heat a non-stick griddle or large pan over medium-high heat and once hot, grease it.
Pour or scoop ¼ cup of batter for each pancake. Wait until bubbles form to flip. Continue cooking for an additional minute to cook through, flip and brown on the other side. Remove from the pan or griddle and cook the remaining pancakes.

Serve:

Stack them high and serve these pancakes with your favorite toppings and syrup.

Notes

Use the right baking powder: Since pancake batter naturally has a mild, neutral flavor, it's important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.

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