Serves 4
16 min
Lemon Blueberry Pancakes
Recipe GLPR11438d2933c2e0
Fluffy, naturally sweet pancakes brightened with fresh lemon juice and zest, loaded with juicy blueberries. Made with a combination of all-purpose and whole wheat pastry flour for the perfect tender crumb, these dairy-free pancakes are perfect for a weekend breakfast or brunch.
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Ingredients
½ cup all-purpose flour
1 cup whole wheat pastry flour
1 Tbsp baking powder
2 Tbsp sugar
1 Zest of 1 lemon
½ tsp salt
1 large egg
2 Tbsp canola oil
1 cup unsweetened almond milk
2 Tbsp freshly squeezed lemon juice
1 cup fresh blueberries
Directions
Preheat a griddle or large skillet over medium heat. In a medium mixing bowl, whisk together the all-purpose flour, whole wheat pastry flour, baking powder, sugar, lemon zest, and salt until well combined.
In a second bowl, whisk together the egg, canola oil, almond milk, and lemon juice until fully blended.
Pour the wet ingredient mixture into the dry ingredients and stir with a spatula just until the ingredients come together; do not overmix. The batter should be slightly lumpy. Gently fold in the blueberries.
Pour batter onto the hot griddle using a ¼ cup measure for each pancake, and gently spread to form 4-inch diameter circles. Cook for 2–3 minutes, until bubbles begin to form on the surface and the bottom is light golden brown.
Flip the pancakes carefully and cook the other side for another 2–3 minutes, until golden brown and cooked through.
Transfer the pancakes to a serving plate and serve immediately while warm.
