Lemon Blueberry Pancakes

Lemon Blueberry Pancakes are the best way to celebrate the weekend. Fluffy lemony pancakes studded with sweet, juicy blueberries topped with butter and real maple syrup. It doesn't get much better than that. Yields 5 (2 pancake) servings.

Course Breakfast & Brunch

Cuisine American

Keyword blueberries, breakfast, brunch, lemon, pancakes

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 227

Author Laurie McNamara

Equipment

Presto 7072, Black Slimline Griddle, 22"

Ingredients

1 tablespoon sugar
1 tablespoon lemon zest
1¼ cup unbleached flour
1 tablespoon baking powder
1/4 teaspoon kosher salt
1 cup plus 2 tablespoons milk
1 large egg
1 teaspoon pure vanilla extract
2 tablespoon unsalted butter melted and cooled
1 cup fresh blueberries thawed if frozen

Instructions

In a large mixing bowl, add sugar and lemon zest. Use your fingers to massage the sugar and zest together until it resembles wet sand.
Next, measure and add the flour, baking powder and salt. Whisk to combine.
Add in the egg, milk and vanilla. Whisk until just combined before adding in the (cooled) melted butter. Stir until butter is incorporated.
Preheat your griddle or skillet to 350° (or between medium and medium-high) and lightly spray with ghee oil spray or nonstick spray of choice.
Once hot, Use a 1/4 measuring cup (per pancake) and pour batter on to prepared griddle.
Immediately drop a few blueberries onto the pancakes. I like to dot the blueberries with some of the batter from the pancake, just so the berries don’t burn once you flip them.
Cook for 2 to 4 minutes on the first side or until golden underneath. Flip and continue cooking for a minute or two.
Transfer the pancakes to a rimmed baking sheet and keep warm in a 200° oven. Repeat with remaining batter and blueberries.
Serve topped with softened butter, extra blueberries and drizzle with real maple syrup.

Notes

How To Store Pancakes:

Wrap 2 to 3 pancakes tightly in plastic wrap or store in an air-tight container for 2 to 5 days. Or store in a freezer safe container/bag for up to 3 months.

Nutrition