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Blueberry Lemon Pancakes

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PREP TIME
10 min
COOKING TIME
15 min
TOTAL TIME
25 min
SERVINGS
8 servings
Breakfast
Blueberry Lemon Pancakes
Ingredients
  • 1 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon white sugar
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 egg
  • 1/2 tablespoon butter, melted and slightly cooled
  • 1 lemon, zested
  • 2 teaspoons oil, or as needed
  • 1 cup frozen blueberries, or as needed, thawed
Instructions
1
Combine dry ingredients, such as flour, baking powder, sugar, and salt, in a large bowl.
2
Mix milk and egg together in a small bowl; blend until smooth with the dry ingredients mixture. Combine melted butter and lemon zest into the mixture, stirring well.
3
Preheat a griddle that has been lightly oiled with cooking oil over medium-high heat.
4
Pour the batter by 1/4 cupfuls onto the griddle; place a few blueberries on top of each portion, then cover with additional batter.
5
Cook until bubbles form and the edges are dry, taking about 3 to 4 minutes.
6
Flip the pancakes over and cook until browned on the other side, taking about 2 to 3 minutes.
7
Continue with the remaining batter.