Blueberry-Lemon Pancakes

About twice per month, Jim and I get to enjoy a day off together.

These days almost always mean pancakes for breakfast.

This past weekend, we put a little spin on our usual recipe and added blueberries and a bit of lemon zest …

Ingredients (serves 2 hungry adults):

  • 1 3/4 cup all purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1 1/2 cups milk
  • 3 tablespoons vegetable oil
  • Zest from 1 lemon
  • 1 cup blueberries


  1. In a large bowl, whisk together flour, sugar, salt and baking powder.
  2. In another bowl, whisk together egg, milk, vegetable oil and lemon zest
  3. Add wet ingredients to dry ingredients and stir to combine.
  4. Add blueberries to batter and stir gently until incorporated.
  5. Heat a large non-stick skillet over medium heat.
  6. Use a 1/3 cup measuring cup to scoop batter and pour into hot pan.
  7. Flip when the edges become slightly dry and when the underside of the pancake is golden brown.
  8. Move cooked pancakes to a serving plate and serve with maple syrup.
  9. Enjoy!!

Hope you love this recipe as much as we did!

What do you like to put in your pancakes?


One comment

  1. These look so refreshing! I love lemon zest in pancakes, and who doesn’t love blueberries? (Ok, now that I’ve said that, I just know someone is going to be all, I hate them!)

    I think most of the time we make plain ones though, we’re maple-syrup fanatics. Chocolate chip and banana is nice though too.

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