Lemon Blueberry Pancakes
- 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
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.
Add the milk mixture to the flour mixture and stir with a rubber spatula until combined.
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.
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.
Serve topped with additional blueberries and maple syrup. Enjoy!