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LEMON BLUEBERRY PANCAKES
Breakfast never tasted so good! This light fluffy Lemon Blueberry Pancakes recipe brings the fresh flavors of summer to your table.
Course
Breakfast
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
servings
Calories
341
kcal
Author
Linda Warren
Ingredients
1-⅓
cups
all-purpose flour
2
Tablespoons
sugar
1-½
teaspoons
baking powder
¼
teaspoon
salt
2
eggs,
divided
1
cup
milk
⅓
cup
lemon juice
¼
teaspoon
lemon zest
2
Tablespoons
butter,
melted
2
cups
blueberries,
rinsed
Instructions
Combine flour, sugar, baking powder and salt in a medium bowl.
Separate eggs.
Whisk egg yolks, milk, lemon juice and zest together.
Add to dry ingredients. Stir well.
Whisk in melted butter.
Beat egg whites until stiff peaks form then fold into batter.
Stir in blueberries.
Lightly grease a preheated griddle and pour batter onto griddle making pancakes that are approximately 4" in diameter.
Turn when the top of the pancake is full of bubbles.
Brown other side and serve immediately.
Serve with butter, maple syrup & additional blueberries.
Makes 12 pancakes.
Nutrition
Calories:
341
kcal
|
Carbohydrates:
53
g
|
Protein:
9
g
|
Fat:
10
g
|
Saturated Fat:
5
g
|
Cholesterol:
102
mg
|
Sodium:
255
mg
|
Potassium:
384
mg
|
Fiber:
2
g
|
Sugar:
17
g
|
Vitamin A:
435
IU
|
Vitamin C:
15
mg
|
Calcium:
157
mg
|
Iron:
2.6
mg