Ingredients
Scale
- 1 cup all-purpose flour
- ½ tsp salt
- 2 tsp baking powder
- ¼ tsp baking soda
- 3 tbsp brown sugar
- ¼ tsp cinnamon
- 1 egg
- ¾ c milk
- 1 tsp vanilla extract
- 2 tbsp melted butter
- Zest from ½ lemon
- 1 cup frozen blueberries
Instructions
- In a bowl, combine the flour, salt, baking powder, baking soda, brown sugar, cinnamon and lemon zest and mix until incorporated
- Make a well using the whisk, then add the egg, milk, vanilla extract and melted butter and whisk until combined, then slowly whisk along the flour until just combined. Do not overmix.
- Fold in the blueberries and set aside for 10 minutes
- Preheat a pan on medium heat for about 3-5 minutes.
- Butter up the pan then pour ⅓ cup of batter into the pan
- Cover for 2-3 minutes until bubbles form on top, then flip and wait 2-3 minutes. Repeat with the rest of the batter. They should develop a slightly brown color
- Serve with toppings of your choice and enjoy!
Notes
- Blueberries: I used frozen blueberries for this recipe because I feel it’s more vibrant than fresh, but feel free to use fresh, it’ll be just as delicious!
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Be careful not to overmix the batter, or else you’ll end up with flat, dense pancakes. Whisk gently until it’s just combined. It’s okay if there’s lumps in the batter, leave them alone.
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Make sure the pan is nice and hot before adding any batter or else it’ll be a messy first pancake.
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Toppings: You can add whipped cream, maple syrup, glaze, or more blueberries on top of the pancakes! Add whatever your heart desires to give you a satisfying, fulfilling breakfast!