Blueberry Lemon Pancakes

Start your day with a burst of sunshine with these fluffy Blueberry Lemon Pancakes. The perfect balance of tart lemon and sweet blueberries makes these pancakes a delightful breakfast or brunch option.

Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4

Ingredients

1 1/2 cups all-purpose flour

3 1/2 tsp baking powder

1 tsp salt

1 tbsp sugar

1 cup milk

1 large egg

3 tbsp melted butter

1 tsp vanilla extract

1 tbsp lemon zest

1 cup fresh blueberries

For syrup: 1/2 cup sugar

1 tbsp lemon zest

1/4 cup water

Instructions

1. In a large bowl, whisk together the flour, baking powder, salt, and sugar.

2. In another bowl, combine milk, egg, melted butter, and vanilla extract.

3. Add lemon zest to the wet ingredients and stir well.

4. Pour wet ingredients into dry ingredients and stir until just combined.

5. Gently fold in the blueberries.

6. Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter.

7. Pour 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form on the surface, about 2-3 minutes.

8. Flip and cook for another 2 minutes or until golden brown.

9. For the syrup, combine sugar, lemon zest, and water in a small saucepan over medium heat.

10. Stir until sugar dissolves and mixture thickens slightly.

11. Serve pancakes warm with lemon syrup drizzled on top.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in the microwave for 30 seconds or until warm.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.