Lemon Blueberry Pancakes

2 cups flour
4 tbsp sugar
1 tsp salt
1/4 cup oil
3 tsp baking powder
1 3/4 cups milk (soy and almond can be used to make it non dairy)
2 eggs
zest of 1 lemon
1 1/2 cups of fresh blueberries

In a large mixing bowl, combine the flour, sugar, baking powder and salt. Mix in the milk, eggs & oil until well combined and smooth. Add in the lemon zest and blueberries. Stir together until combined. Heat a lightly oiled skillet or frying pan over medium heat. Using a 1/4 cup measuring cup, scoop the pancake batter onto the griddle. When air bubbles show, flip to cook other side. Cook until both sides are golden brown. Serve hot with syrup, fruit, whipped cream or a light dusting of confectionery sugar.

~ Recipe submitted by Nina Safar

Print Friendly


One thought on “Lemon Blueberry Pancakes”

Leave a Reply

Your email address will not be published. Required fields are marked *

You might also like