456 kcalBlueberry Lemon Pancakes
20 min serves 1
Vegetarian
16gprotein78gcarbs9gfat
Ingredients
- •½ cup flour
- •1 tablespoon sugar
- •½ teaspoon baking powder
- •¼ teaspoon baking soda
- •salt
- •½ cup buttermilk
- •1 egg
- •2 teaspoons lemon zest
- •½ cup blueberries
Adds every ingredient to an Instacart cart.
We may earn a commission on Instacart orders, at no extra cost to you.
Method
Adapted from foodista.com
- 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 batter for each pancake onto a greased pan or griddle set over medium heat.
- Cook for about 2-3 minutes per side, flipping when bubbles form across the surface, until both sides are golden brown and the centers are cooked through.
- Serve with more blueberries and maple syrup if desired.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
Want a whole week of meals like this one?
A friend shared this from Live Better AI. Swipe the recipes you love and get a full week sized to your macros, with one grocery list.
Plan my first week free7-day free trial · about $0.39 a day
Recipe and photo by Live Better AI. Adapted from foodista.com.