Lemon Blueberry Pancakes

Name: Lemon Blueberry Pancakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12
Cuisine: American
Ingredients: 2 pieces Egg (2 large eggs); 2 cup Whole Milk (2 cups whole milk); 2 tsp Vanilla (2 teaspoons vanilla extract); ¼ cup Lemon Juice (1/4 cup lemon juice); 1 pinch Lemon (zest of one lemon); 4 tbsp Butter (4 tablespoons melted butter + melted butter, for serving); 3 tbsp Maple Syrup (3 tablespoons maple syrup + maple syrup, for serving); 2 cup All-Purpose Flour (2 cups all purpose flour); 4 tsp Baking Powder (4 teaspoons baking powder); ½ tsp Table Salt (1/2 teaspoon salt); 0 pieces Vegetable Oil (oil, for frying (vegetable oil used)); 0 pieces Berry (fresh berries, for serving)

Lemon Blueberry Pancakes - Breakfast (American)

40 minAmerican

Servings12

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Vegetarian
Pescatarian
Halal

Steps

1Add the eggs, milk, vanilla extract, lemon juice, lemon zest, melted butter, and maple syrup to a large mixing bowl. Whisk together until well combined.
2Next, add the all purpose flour, baking powder, and salt to the wet ingredients and fold until just well combined. Be careful not to over mix the batter. It’s okay if there are a few lumps.
3Lastly, fold the fresh blueberries into the batter.
4Next, heat a large nonstick skillet or griddle over medium heat. Once hot, add a little oil to the pan.
5Next, pour ⅓ a cup of pancake batter onto the skillet and cook on the first side until the edges are set and bubbles begin to form throughout the batter, around 2-4 minutes.
6Flip the pancake and cook on the second side for 1-2 minutes until golden brown. Repeat the process until all of the batter has been used.
7Serve the pancakes warm with plenty of maple syrup and fresh fruit.