If you’re looking for a delightful breakfast idea to kick-start your day, look no further than these scrumptious Blueberry Lemon Pancakes! Bursting with flavor and easy to make, they’re perfect for a weekend brunch or a weekday treat.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- Zest of 1 lemon
- 1 cup fresh blueberries
- Maple syrup for serving
Instructions
Step 1:
In a large bowl, mix together the flour, sugar, baking powder, and salt until well combined.
Step 2:
In another bowl, whisk together the milk, egg, melted butter, and lemon zest until fully blended.
Step 3:
Pour the wet ingredients into the dry mixture and stir gently until just combined, being careful not to overmix.
Step 4:
Carefully fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
Step 5:
Heat a non-stick skillet over medium heat, lightly greasing it if necessary.
Step 6:
Pour about 1/4 cup of batter onto the skillet for each pancake, allowing space in between for spreading.
Step 7:
Cook the pancakes until bubbles form on the surface, then flip and cook until they are golden brown on both sides.
Step 8:
Serve the pancakes warm, drizzled with maple syrup for a delightful finish.
Pairings
- Fresh fruit salad: A vibrant mix of seasonal fruits adds freshness and balances the sweetness of the pancakes.
- Greek yogurt: This creamy addition provides protein and a tangy contrast that complements the pancakes beautifully.
- Candied nuts: Crunchy and sweet, candied nuts add texture and richness that pairs perfectly with the fluffy pancakes.
Storage Tips
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze individual pancakes wrapped in plastic wrap for up to 2 months.
- Reheat pancakes in a toaster or microwave for a quick breakfast fix.