Description
This Fluffy Lemon Blueberry Pancakes Recipe comes together in one bowl with fresh blueberries, lemon juice, lemon zest, and a touch of maple syrup.
Ingredients
Scale
- 2 large eggs
- 2 cups whole milk
- 2 teaspoons vanilla extract
- 1/4 cup lemon juice
- zest of one lemon
- 4 tablespoons melted butter
- 3 tablespoons maple syrup
- 2 cups all purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- oil, for frying
- maple syrup, for serving
- fresh berries, for serving
- melted butter, for serving
Instructions
- Add the eggs, milk, vanilla extract, lemon juice, lemon zest, melted butter, and maple syrup to a large mixing bowl. Whisk together until well combined.
- Next, add the all purpose flour, baking powder, and salt to the wet ingredients and fold until just well combined. Be careful not to over mix the batter. It’s okay if there are a few lumps.
- Lastly, fold the fresh blueberries into the batter.
- Next, heat a large nonstick skillet or griddle over medium heat. Once hot, add a little oil to the pan.
- Next, pour ⅓ a cup of pancake batter onto the skillet and cook on the first side until the edges are set and bubbles begin to form throughout the batter, around 2-4 minutes.
- Flip the pancake and cook on the second side for 1-2 minutes until golden brown. Repeat the process until all of the batter has been used.
- Serve the pancakes warm with plenty of maple syrup and fresh fruit.
