Lemon Blueberry Pancakes
Say hello to a lemon blueberry pancakes worth waking up for!
Servings: 6
Ingredients
- 1¼ cups all-purpose flour
- 2 tsp baking powder
- 1 egg or egg substitute
- ¼ tsp salt
- Pinch of ground nutmeg if desired
- 1½ cups plain yogurt or soymilk dairy-free yogurt
- ¼ cup vegetable or canola oil
- 2 tbs granulated sugar
- 1 tbs lemon juice
- 2 tsp finely grated lemon zest
- 2 tsp vanilla
- 1½ cups blueberries fresh or frozen
- Maple syrup
Instructions
- Whisk together flour, baking powder, egg, salt and nutmeg. Set aside.
- In a separate bowl, whisk together yogurt, 2 tbs of oil, sugar, lemon juice, lemon zest and vanilla. Stir in flour mixture until just combined (batter will be lumpy), then let stand for 15 mins.
- Heat large skillet over medium heat, brushing with some of the remaining oil.
- Pour scant ¼ cup of batter per pancake into skillet, leaving space between each pancake. Add 1 tbs of the blueberries to each pancake,
- Cook pancakes, in batches, for about 2 mins or until bubbles form on the surface. Then flip and cook for 1-2 mins more, until golden brown and set in the center. Wipe skillet between batches.
- Serve pancakes with remaining blueberries and maple syrup.
Notes
NOTE: Hold prepared pancakes in a warm oven until ready to serve.
Tip – Top pancakes with a dollop of plain yogurt or dairy-free yogurt, if desired.
Tip – Try substituting orange for lemon juice and zest.
Tip – These pancakes are also delicious made with raspberries and blackberries.
Tip – Top pancakes with a dollop of plain yogurt or dairy-free yogurt, if desired.
Tip – Try substituting orange for lemon juice and zest.
Tip – These pancakes are also delicious made with raspberries and blackberries.