Lemon Blueberry Pancakes

Brighten up your breakfast with my Lemon Blueberry Pancakes! These fluffy pancakes are bursting with juicy blueberries and a hint of zesty lemon, creating a delightful flavor combination that's perfect for a refreshing morning treat. Easy to whip up and incredibly delicious, these pancakes will bring a bit of sunshine to your breakfast table!

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Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Ingredients:

• 1 cup all-purpose flour (option for gluten-free)

• 2 tbsp granulated sugar (sub sweetener of choice)

• 2 tsp baking powder

• 1/4 tsp salt

• 1/2 tbsp lemon zest

• 1 large egg

• 1 tsp vanilla extract

• 3/4 cup whole milk

• 1 cup blueberries, fresh or frozen

• 1 tbsp unsalted butter

• Maple syrup, for serving (optional)

Instructions (yields 8 pancakes):

• Whisk the flour, sugar, baking powder, salt, and lemon zest together in a bowl until well combined.

• Whisk the egg and vanilla extract in a separate bowl until well combined. Gradually mix the dry ingredients into the bowl with the wet ingredients until incorporated; the batter should be lumpy.

• Add the milk and mix until the batter is smooth. Gently fold the blueberries into the batter. Let sit for 5-10 minutes, or until thickened.

• Butter a griddle over medium-low heat.

• Scoop 2 tbsp to 1/4 cup of batter onto the heated griddle for each pancake. Cook until bubbles form (~3-4 minutes), then flip. Cook until browned on the other side (~2-3 minutes).

• Serve warm with maple syrup.

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