If you like fruit in pancakes, also try our raspberry pancakes and our peach pancakes! The lemon makes them taste light and bright and pairs perfectly with the sweetness of the blueberries. They’re easy to make, and if you use two pans, they’ll be ready in just 35 minutes. In the end, you’ll have a stack of delicious, fluffy pancakes to devour. For serving, we like to keep it simple; just a smear of butter, maple syrup, and extra blueberries. Enjoy!
Flour – we use regular all-purpose flour. Sugar – granulated white sugar to add sweetness. Baking powder – to give them a nice rise. Sea salt – is used to perk up all the flavors. Egg – acts as a binder for the batter, and helps to make them rise. Milk – regular milk or any dairy-free alternative will work. Melted butter – adds a rich taste. Lemon juice + zest – both juice and zest to make the bright flavors pop! Blueberries – for stirring into the batter, fresh or frozen. Extra blueberries + maple syrup – for serving!
If you’re serving a crowd, they’ll blend right into a weekend brunch spread along with our veggie and chorizo egg breakfast casserole, Spanish breakfast potatoes, and an almond butter smoothie.
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