Lemon Blueberry Pancakes

We’ve fallen in love with the lemon blueberry combination and simply cannot get enough of these light, fluffy, tangy pancakes.

We’re not gonna lie, they were so delicious, we ate a full stack. Let us know if they’re as irresistible for you!

The warm blueberries bursting in your mouth provides a fun sensation while oozing health benefits!

This recipe was adapted from The Spruce Eats.

The Eatertorial Quick and easy lemon blueberry pancakes. Featured pankcakes, breakfast, blueberry, lemon blueberry, brunch European Print

Serves: 4 Prep Time: 10 min Cooking Time: 10 min 10 min

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Combine dry ingredients in bowl.
Beat egg until frothy. Add oil, almond milk, lemon juice.
Add wet ingredients to dry and combine until smooth.
Stir in blueberries.
Oil or grease a heated griddle.
Add pancake batter to griddle ( approximately 3 tablespoonfuls).
Cook pancake until it puffs up and the edges become dry. Flip over and cook the other side until golden brown.
Serve while warm.

Substitute blueberries for other types of berries (strawberries, blackberries, mulberries). Be sure to fully thaw if frozen.