Lemon-Blueberry Pancakes

Lemon-blueberry pancakes with juicy berries and tart lemon zest are delicious, and these are quick and easy to prepare for breakfast or brunch.

Ingredients

• 1.25 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon white sugar
• 0.5 teaspoon salt
• 1 cup milk
• 1 egg
• 0.5 tablespoon butter, melted and slightly cooled
• 1 lemon, zested
• 2 teaspoons oil, or as needed
• 1 cup frozen blueberries, or as needed, thawed

Steps

1. Sift together flour, baking powder, sugar, and salt in a large bowl.
2. Whisk milk and egg together in a small bowl; whisk into flour mixture until blended. Stir in melted butter and lemon zest.
3. Heat a lightly oiled griddle over medium-high heat. Drop batter by 1/4 cupfuls onto the griddle; drop a few blueberries on top, then cover each with a little more batter. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.