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
Ingredients
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- 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
US Customary – Metric
Instructions
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In a bowl, sift together the flour, baking powder and salt. Set aside.
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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.
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Add in the blueberries and lightly fold in with a spatula .
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In a lare skillet, heat 1 Tbsp butter and 1 tsp oil.
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Using a 1/4 measuring cup, pour batter into the skillet. Don’t overcrowd the pan (I cook the pancakes in two batches).
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Clean the skillet with a paper towel and repeat the cooking process.
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Enjoy!
