Lemon-Blueberry Pancakes


One word for these lemon-blueberry pancakes ... delicious! Serve with butter and real maple syrup.

Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
8 pancakes


  • 1 ¼ cups all-purpose flour

  • 1 tablespoon baking powder

  • 1 teaspoon white sugar

  • ½ teaspoon salt

  • 1 cup milk

  • 1 egg

  • ½ tablespoon butter, melted and slightly cooled

  • 1 lemon, zested

  • 2 teaspoons oil, or as needed

  • 1 cup frozen blueberries, or as needed, thawed


  1. Sift together flour, baking powder, sugar, and salt in a large bowl.

  2. Whisk together milk and egg in a small bowl. Add milk and egg mixture to flour mixture, whisking until blended. Stir in melted butter and lemon zest.

  3. Lightly oil a griddle and heat over medium-high heat. Fill a 1/4-cup measure with batter and pour onto the hot griddles. Drop a few blueberries on top and cover them with a little batter. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts (per serving)

123 Calories
3g Fat
20g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 123
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 6%
Cholesterol 25mg 8%
Sodium 297mg 13%
Total Carbohydrate 20g 7%
Dietary Fiber 1g 4%
Total Sugars 4g
Protein 4g
Vitamin C 1mg 5%
Calcium 114mg 9%
Iron 1mg 7%
Potassium 86mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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