Blueberry Lemon Pancakes

Blueberry Lemon Pancakes

Blueberry Lemon Pancakes

45 minutes

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Ingredients
  • 1/2 cup flour
  • 1 tablespoon sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • salt
  • 1/2 cup buttermilk
  • 1 egg
  • 2 teaspoons lemon zest
  • 1/2 cup wild blueberries
Instructions

In a medium bowl, whisk dry ingredients: flour, sugar, baking powder, baking soda, and salt.

In a larger bowl, whisk the egg with the buttermilk and lemon zest.

Stir dry ingredients into egg/milk mixture until combined. There will be a few clumps remaining.

Fold in the blueberries and let batter sit for 3 minutes.

Spoon cup batter for each pancake onto a greased pan or griddle set over medium heat. Cook for about 2-3 minutes per side, or until bubbles begin to form around the edges of the pancake.

Serve with more blueberries and maple syrup if desired.

Details
  • Serving Size:   1
  • Vegetarian:   True
  • Weight Watchers:   14 Points
Cuisine
  • morning meal
  • brunch
  • breakfast

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