Lemon Blueberry Pancakes

4.80 from 5 votes

Lemon Blueberry Pancakes

Brunch just got even better! These amazing lemon blueberry pancakes are loaded with flavor. Your family will never know they're healthy.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Brunch

Cuisine: American

Keyword: Blueberry Pancakes, Lemon Pancakes

Servings: Servings

Calories: 136kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

1 ½ cup whole wheat pastry flour (See Note 1)
1 tablespoon + 1 teaspoon baking powder
2 teaspoons lemon zest
¼ teaspoon salt
1 ¼ cups nonfat milk (See Note 2)
1 large egg whisked
1 tablespoon pure maple syrup
1 tablespoon fresh lemon juice
1 tablespoon avocado oil or canola oil
¾ cup fresh or frozen blueberries

Instructions

In a large bowl, whisk together the flour, baking powder, salt and lemon zest.
In a medium bowl, whisk together the milk, egg, maple syrup, lemon juice and oil.
Pour the milk mixture into the flour mixture. Stir to combine, just until the flour is incorporated. Do not overstir.
Add the blueberries and stir to combine.
Heat a large nonstick skillet over medium heat. Lightly coat with cooking spray between each batch. Give the pan a light wipe with a paper towel after adding the cooking spray.
Using about ¼ cup of the batter per pancake, scoop the pancake batter into the hot pan, cooking in batches.
Once the pancakes start to bubble, flip them over and cook until the batter is cooked all the way through. Repeat with the remaining batter.
Serve the pancakes as they finish cooking or place them on a baking sheet and keep warm in a low oven.
Serve with maple syrup or blueberry maple syrup.

Notes

Note 1: Whole wheat pastry flour (the Bob's Red Mill one is my favorite) has a really nice light texture while also being whole grain. It's available in some regular grocery stores, most health food stores and online. Alternatively, use a 50-50 mixture of all-purpose flour and white whole wheat flour.

Note 2: Lowfat (1%), reduced fat (2%) or plant-based milk can be substituted. If using a plant-based milk, I suggest using one with a neutral flavor so it doesn't overwhelm the lemon flavor. Soy milk is a good option.

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition