Lemon Blueberry Pancakes

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"Got this recipe from another website. I tweaked it a little to make it more lemony."

Original recipe yields 8 servings


  • Serving Size: 1 (102.7 g)
  • Calories 133.9
  • Total Fat - 3.4 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 33.2 mg
  • Sodium - 324.9 mg
  • Total Carbohydrate - 22.2 g
  • Dietary Fiber - 1.6 g
  • Sugars - 4.5 g
  • Protein - 4.3 g
  • Calcium - 177.4 mg
  • Iron - 0.8 mg
  • Vitamin C - 15.4 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

In a medium bowl combine all dry ingredients.

Step 2

Then slightly beat the egg yolk into the milk, along with the lemon extract. Add to the flour mixture and add butter {make sure it isn't hot butter or you will cook your egg}, and whisk just until moist. Add in lemon zest and whisk it in. Whip the egg white with an electric mixer till stiff. Gently fold into batter.

Step 3

Lightly grease your griddle and wipe off access with a paper towel and preheat over medium to medium-low heat. Using a 1/4 measuring cup, pour batter on to prepared griddle. Drop blueberries on to pancake and cover with batter to avoid burning your berries. Flip and repeat.

Step 4

Top with real butter and real maple syrup.

Tips & Variations

No special items needed.


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