These lemon blueberry pancakes are so light and fluffy, and bursting with juicy blueberries!
fluffy, fruit, sweet
In a medium bowl, whisk together the flour, baking powder, sugar, salt, and lemon zest. In a small bowl or measuring cup, whisk together the eggs, oil, milk, vanilla, and lemon extract.
Pour the wet ingredients into the dry ingredients, and mix until just combined (small lumps are okay). Gently fold in the blueberries. Let the batter rest ten minutes.
While the batter is resting, preheat a skillet or griddle. Lightly butter the preheated griddle and pour the batter by 1/4 cup scoops onto the griddle (I always use a measuring cup so they're all the same size).
Cook 3-4 minutes or until there are bubbles throughout the top of the pancakes, and the edges of the pancakes look dry. Flip the pancakes and cook for another minute or until lightly browned on the bottom.
Lemon Blueberry Pancakes Recipe
Amount Per Serving (2 Pancakes)
Calories 226Calories from Fat 108
% Daily Value*
Saturated Fat 2g13%
Vitamin A 119IU2%
Vitamin C 3mg4%
* Percent Daily Values are based on a 2000 calorie diet.