Lemon Blueberry Pancakes

Lemon Blueberry Pancakes

Lemon Blueberry Pancakes


4 servings


  • 1 ¼ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar
  • ½ teaspoons salt
  • 1 cup milk
  • 1 large egg
  • 1 tablespoon unsalted butter, melted
  • Zest from 1 lemon
  • 2 tablespoons lemon juice
  • 1 cup blueberries, plus more for serving
  • Vegetable oil, as needed
  • Maple syrup, for serving


  1. In a large bowl, whisk together the flour, baking powder, sugar and salt. In a separate bowl, whisk together the milk, egg, butter, lemon zest and lemon juice.

  2. Add the milk mixture to the flour mixture and stir with a rubber spatula until combined.

  3. Heat a griddle or large skillet over medium-high heat. Add 1 to 2 teaspoons of vegetable oil to the skillet. Once warm, add ¼ cup batter to the griddle and sprinkle with a few blueberries on each pancake.

  4. Cook for 3 to 4 minutes, or until bubbles form in the batter. Flip and cook for another 2 to 3 minutes. Repeat with the remaining pancake batter.

  5. Serve topped with additional blueberries and maple syrup. Enjoy!

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.