Fluffiest Blueberry Lemon Pancakes
User Reviews
5.0
18 reviews
Excellent
Fluffiest Blueberry Lemon Pancakes
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These quick and easy ultra-fluffy blueberry lemon pancakes melt in your mouth, are perfectly sweet, and are made with oat milk. The fluffiest pancakes bursting with warm blueberries!
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Ingredients
- 1 ½ cups all-purpose flour spooned & leveled
- 2 ½ teaspoon baking powder
- 2 tablespoon granulated sugar
- ¼ teaspoon salt
- 1 large egg
- 1 ⅓ cups oat milk (full fat is best) 1 - 3 Tablespoons more if needed*
- ½ teaspoon vanilla extract
- 2 tablespoon unsalted butter melted
- 1 teaspoon lemon zest from about 1 large lemon
- ⅔ - 1 cup blueberries fresh or frozen
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
- In another bowl, whisk the egg then mix in the oat milk, vanilla, and melted butter.
- Add the wet ingredients to the flour mixture, and whisk gently until a batter is formed, some lumps are OK! Do not over mix – it will make the pancakes tough. Add 1 - 3 Tablespoons more of oat milk if the batter is too thick.
- Gently fold in the lemon zest with a spatula.
- Heat a large pan or pancake griddle to medium heat and add a little butter. Once melted, pour about ¼ cup of batter onto the hot pan for each pancake. Arrange blueberries on top of each pancake. Cook for about 2 minutes until little bubbles form on the tops of the pancakes and the bottoms are golden brown. Gently flip and cook the other side for about 1 minute.
- Serve with your favorite maple syrup and enjoy!
Notes
- Oat Milk: You can use any type of milk! Try almond milk, cashew milk, 2% cow’s milk, soy milk, or skim milk.
- Unsalted Butter: You can use salted butter if needed and remove the extra salt called for in this recipe.
- Frozen Blueberries: You can use them, just don't let them thaw before adding them to the pancakes.
- Make them Dairy-Free: Substitute the butter for melted coconut oil or melted dairy-free butter.
- Storing: If you have leftovers, store these pancakes in an airtight container in the fridge for up to 4 days.
- Freezing: Make the pancakes as directed, let them cool, then loosely wrap them in plastic wrap, place them in a freezer-safe bag, and freeze them for up to 3 months.
- Reheating: For best results, reheat them in the microwave for 30 – 90 seconds until warm.
- Nutritional information below is based on a serving size of 3 four-inch pancakes.
Nutrition Information
Show Details
Calories
318kcal
(16%)
Carbohydrates
44g
(15%)
Protein
8g
(16%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
52mg
(17%)
Sodium
368mg
(15%)
Potassium
125mg
(4%)
Fiber
2g
(8%)
Sugar
11g
(22%)
Vitamin A
417IU
(8%)
Vitamin C
2mg
(2%)
Calcium
280mg
(28%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 44g | 15% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 52mg | 17% |
| Sodium | 368mg | 15% |
| Potassium | 125mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 417IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 280mg | 28% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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