ADVERTISEMENT
To the milk mixture, add the melted butter and mix until well combined.
Incorporate Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Add vanilla extract and lemon zest. Gently mix with a spatula until just combined; be careful not to overmix. The batter should be slightly lumpy.
Add Blueberries:
Fold in the blueberries gently to avoid breaking them, ensuring they are evenly distributed throughout the batter.
Rest the Batter:
Cover the bowl and let the batter rest for 10 minutes while you heat the pan.
Cook the Pancakes:
Heat a nonstick pan over medium heat. Lightly grease the pan with butter if desired. Use a 1/3 cup measure to scoop the batter and pour it onto the hot pan.
Flip and Cook:
When bubbles form on the surface and the edges appear set, flip the pancake. Cook the other side for about 50 seconds or until golden brown.
Serve:
Serve the pancakes immediately with butter, maple syrup, or your favorite toppings.
Serving Suggestions
Cooking Tips
Nutritional Benefits
Blueberries: Packed with antioxidants, vitamins C and K, and fiber, blueberries add a nutritious boost to these pancakes.
Calcium-Rich: The addition of milk provides calcium, essential for bone health.
Dietary Information
Vegetarian-Friendly: Contains no meat products.
Nut-Free: Safe for those with nut allergies, as there are no nuts in the recipe.
Nutritional Facts (per pancake, estimated)
Storage
Refrigerator: Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on a skillet.
Freezer: Freeze cooked pancakes in a single layer on a baking sheet. Once frozen, transfer to a ziplock bag for up to 2 months. Reheat directly from frozen in a toaster or oven.
Why You’ll Love This Recipe
Bursting with Berries: Every bite is packed with juicy, sweet blueberries that add freshness and flavor.
Quick and Easy: A simple recipe that’s ready in under an hour, perfect for breakfast or brunch.
ADVERTISEMENT
