Blueberry lemon pancakes with fresh lemon zest and blueberries in a simple milk-and-flour batter. Let the batter rest briefly before cooking the pancakes.
More recipes to try: Banana Oats · Sourdough Cinnamon Rolls · Pumpkin Spice Overnight Oats
Blueberry Lemon Pancakes
Ingredients
Method
- Combine the flour, baking powder, and salt in a bowl.
- Add milk, lemon zest, maple syrup, and vanilla, and stir until combined.
- Let it rest for about 5 minutes. Then add the blueberries.
- Heat a nonstick skillet over medium heat, add about 1/3 cup of the batter per pancake, and cook on each side for about 2 minutes until lightly browned.
- Serve with maple syrup and blueberries or peanut butter and bananas!
A little help in the kitchen
Lori’s ingredient notes: Grate just the yellow part of the lemon peel; the white layer underneath tastes bitter. The recipe’s whole-wheat and oat-flour options can give slightly different textures.
Prep ahead: Mix the dry ingredients the night before, then add the wet ingredients when you are ready to cook. Allow the five-minute batter rest.
Make it breakfast: Serve with plain yogurt and extra berries.
Tomorrow’s breakfast: Freeze fully cooled pancakes in a single layer, then transfer to a freezer container with parchment between them. Reheat a few at a time for an easier morning.
A little help with the lemon zest: An OXO box grater with a removable zester gives you a handy way to zest the lemon for these blueberry pancakes. Take just the yellow outer layer and leave the bitter white pith behind. That little pile of zest brings a lot of sunshine to breakfast.
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