Lemon Blueberry Pancakes

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!

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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!