Lemon and Blueberry Pancakes – These pancakes are perfectly fluffy and delicious. Serve them with honey and berries for a gourmet spring breakfast, Easter or Mother’s day brunch! Customize the toppings based on your tastes and what you may have on hand, the options are limitless! Enjoy!
Ingredients list for the Lemon Blueberry Pancakes
- 3 cups (350g) all-purpose flour
- 4 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups (450ml) milk
- 3 large eggs
- 1 stick (115g) butter
- Zest and juice of one lemon
- Honey or maple syrup, for garnish
- Fresh berries (blueberries, strawberries…)
Directions
1. In a mixing bowl, sift flour, baking powder, baking soda, and salt. Whisk to combine.
2. Melt butter in the microwave. Beat the eggs in a bowl with sugar and lemon juice and zest, until foamy. Continue beating, and incorporate milk step by step.
3. Fold the dry ingredients into the wet ingredients; whisking just until combined. Stir in melted butter, drop a handful blueberries in the batter if you like, and set the batter aside for 15 minutes.
4. Cook on a non-stick pan for a couple of minutes on both sides, until golden (you can use metal rings and set them in the middle of the pan so the pancakes hold a better shape).
5. Serve immediately, topped with berries, nuts, butter and drizzled with honey or maple syrup. Enjoy!
