blueberry lemon pancakes
I love lemon and blueberry together. I guess I get that from my father. And the love of pancakes, well, I guess I get that from my mother. So naturally, I love blueberry lemon pancakes. They are a great way to start your morning or excellent for an easy, quick dinner. I also love that my kids get some fruit along with the yummy goodness of pancake. Although when it comes to blueberries, I definitely don’t have to twist anyones arm. My kids DEVOUR them! I actually have to make sure they don’t eat too many of them. They will literally eat an entire container in about 2 minutes! The first time I made these, I didn’t add in the lemon zest. They were lacking a little of that fresh lemon taste. The zest made it perfect!
We all love these fluffy pancakes filled with a burst of blueberry and lemon flavor. Slather them in butter and top them with some slightly warmed maple syrup. Enough said.
- 1 cup flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk
- juice of 2 lemons (about 1/4 cup)
- zest of 2 lemons
- 1 egg
- 1 teaspoon vanilla
- 1/4 cup melted butter
- 1/2 cup fresh blueberries
- maple syrup
In a medium mixing bowl mix together your flour, brown sugar, baking powder, baking soda, and salt.
Mix together your milk, lemon juice, egg, and vanilla.
Combine your flour mixture, milk mixture, and melted butter. Stir to combine. Fold in your blueberries.
Preheat your skillet over medium heat.
Using a 1/4 cup measuring cup, pour your batter onto your preheat, grease skillet.
Flip pancakes when bubbles start to form (about 2 minutes). Cook on the other side for an additional 2 minutes, or until they are cooked through.
Serve warm with butter and maple syrup.