Lemon Blueberry Pancakes - Lunds & Byerlys

Lemon Blueberry Pancakes

Twin Cities food blogger greens & chocolate

Recipe - NORTHEAST MINNEAPOLIS

Lemon Blueberry Pancakes

Prep Time10 Minutes

Servings4

Cook Time20 Minutes

Ingredients

1 ¼ cups all-purpose flour

1 tablespoon baking powder

1 tablespoon granulated sugar

½ teaspoon salt

1 cup milk

1 large egg

1 tablespoon unsalted butter, melted

Zest from 1 lemon

2 tablespoons lemon juice

1 cup blueberries, plus more for serving

Vegetable oil, as needed

Maple syrup, for serving

Directions

In a large bowl, whisk together the flour, baking powder, sugar and salt. In a separate bowl, whisk together the milk, egg, butter, lemon zest and lemon juice.
Add the milk mixture to the flour mixture and stir with a rubber spatula until combined.
Heat a griddle or large skillet over medium-high heat. Add 1 to 2 teaspoons of vegetable oil to the skillet. Once warm, add ¼ cup batter to the griddle and sprinkle with a few blueberries on each pancake.
Cook for 3 to 4 minutes, or until bubbles form in the batter. Flip and cook for another 2 to 3 minutes. Repeat with the remaining pancake batter.
Serve topped with additional blueberries and maple syrup. Enjoy!

10 minutes

Prep Time

20 minutes

Cook Time

Servings

Shop Ingredients

Makes 4 servings

1 ¼ cups all-purpose flour

Gold Medal All-Purpose Flour, 5 Pound

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$5.69$1.14/lb

1 tablespoon baking powder

Argo Baking Powder, 12 Ounce

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$3.47$0.29/oz

1 tablespoon granulated sugar

Crystal Granulated Sugar, 4 Pound

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$4.39$1.10/lb

½ teaspoon salt

Morton Salt, 26 Ounce

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$2.99$0.12/oz

1 cup milk

L&B Classic Whole Milk, 0.5 Gallon

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$2.65$5.30/gal

1 large egg

Helpful Hens Organic Free Range Large Brown Eggs, 12 Each

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$6.89$0.57 each

1 tablespoon unsalted butter, melted

Hope Creamery Unsalted Butter, 1 Pound

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$11.29$11.29/lb

Zest from 1 lemon

Fancy Large Lemons, 0.5 Pound

Huge Deal

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$1.00 avg/ea was $1.60 avg/ea$1.99/lb

2 tablespoons lemon juice

Fancy Large Lemons, 0.5 Pound

Huge Deal

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$1.00 avg/ea was $1.60 avg/ea$1.99/lb

1 cup blueberries, plus more for serving

Driscoll's Blueberries, 1 Pint

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$6.19$6.19/pt

Vegetable oil, as needed

Wesson Vegetable Oil, 24 Ounce

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$3.99$0.17/oz

Maple syrup, for serving

L&B Pure Maple Syrup, 8 Ounce

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$5.99$0.75/oz

Directions

In a large bowl, whisk together the flour, baking powder, sugar and salt. In a separate bowl, whisk together the milk, egg, butter, lemon zest and lemon juice.
Add the milk mixture to the flour mixture and stir with a rubber spatula until combined.
Heat a griddle or large skillet over medium-high heat. Add 1 to 2 teaspoons of vegetable oil to the skillet. Once warm, add ¼ cup batter to the griddle and sprinkle with a few blueberries on each pancake.
Cook for 3 to 4 minutes, or until bubbles form in the batter. Flip and cook for another 2 to 3 minutes. Repeat with the remaining pancake batter.
Serve topped with additional blueberries and maple syrup. Enjoy!