Lemon Blueberry Pancakes

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Packed with refreshing summer flavor, these lemon blueberry pancakes are light, fluffy and bursting with zesty lemon and sweet blueberries. This simple recipe offers a great way to change up your usual weekend breakfast routine and is sure to brighten up your morning.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American

Keyword: best blueberry pancakes, blueberry lemon pancakes, blueberry pancakes, blueberry pancakes recipe, dairy free pancake recipe, dairy free pancakes, lemon blueberry pancake recipe, lemon blueberry pancakes, lemon pancakes, pancake recipe no milk

Servings:

Calories: 343kcal

Author: Melissa Belanger

Ingredients

1 1/2 cup all-purpose flour
2 tablespoons sugar
1/2 tablespoon baking powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 lemon zested and juiced
1 cup unsweetened dairy free milk oat
3 tablespoons canola oil
1 egg
1 teaspoon vanilla extract
1 cup blueberries

Instructions

Mix the batter. In a large bowl, whisk the flour, sugar, baking powder and salt until combined. Then, add the milk, canola oil, egg, lemon juice, zest, and vanilla extract. When everything is added to the bowl, gently stir to combine.
If you want fluffy pancakes, don't over mix the batter.
Heat the griddle. Preheat a non-stick griddle or large skillet to medium heat. (Coat pan with butter or oil if not using non-stick). Then, pour about ⅓ cup batter onto the griddle for each pancake.
Flip the pancakes. Allow the bottom to set and drop blueberries into the batter. Flip when bubbles are visible in the batter. Top with blueberries and let the pancakes to cook through, about 1 more minute.
Repeat until all the batter is gone.

Nutrition