Ingredients
| Name | Amount (Metric / US) |
|---|---|
| FLOUR | 62.50 g / 0.50 cups |
| SUGAR | 1 Tbsp |
| BAKING POWDER | 0.50 tsps |
| BAKING SODA | 0.25 tsps |
| SALT | 1 serving |
| BUTTERMILK | 120 ml / 0.50 cups |
| EGG | 1 |
| LEMON ZEST | 2 tsps |
| BLUEBERRIES | 74 g / 0.50 cups |
Blueberry Lemon Pancakes
Blueberry Lemon Pancakes could be just the lacto ovo vegetarian recipe you've been looking for. For $2.18 per serving, you get a breakfast that serves 1. One serving contains 456 calories, 16g of protein, and 9g of fat. From preparation to the plate, this recipe takes about 45 minutes. If you have baking soda, lemon zest, blueberries, and a few other ingredients on hand, you can make it. Not a lot of people made this recipe, and 1 would say it hit the spot. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 52%. This score is good. Users who liked this recipe also liked Blueberry Lemon Pancakes, Lemon Blueberry Pancakes, and Lemon Blueberry Pancakes.
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.
