Lemon Blueberry Pancakes Recipe
Start the day off right with these soft and fluffy lemon blueberry pancakes! Fluffy and moist pancake batter loaded with lemon juice and fresh berries.
Servings: 4 servings
- 1 1/2 cups all-purpose flour measured then sifted
- 2 ½ tsp baking powder
- ¼ tsp salt
- 2 Tbsp granulated sugar
- 1 cup whole milk
- 2 Tbsp whole milk
- 1 large egg
- 2 tsp lemon juice
- 2 Tbsp unsalted butter melted and cooled
- 1 cup blueberries fresh or frozen
- 2 tsp canola oil divided for cooking
- 2 Tbsp unsalted butter divided for cooking
In a bowl, sift together the flour, baking powder and salt. Set aside.
Whisk together the sugar, milk, lmeon juice, eggs and melted buttter until combined. Add in the dry ingredients and mix until combined but still slightly lumpy.
Add in the blueberries and lightly fold in with a spatula .
In a lare skillet, heat 1 Tbsp butter and 1 tsp oil.
Using a 1/4 measuring cup, pour batter into the skillet. Don’t overcrowd the pan (I cook the pancakes in two batches).
Clean the skillet with a paper towel and repeat the cooking process.