Go Back
–+ servings
blueberry-lemon-pancake-recipe

Blueberry-Lemon Pancake Recipe

This recipe is gluten free.
Print Recipe Pin This
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Breakfast
Cuisine: American
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 1 cup Gluten-free flour
  • 1 tablespoon Sugar
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ¼ teaspoon Salt
  • 1 cup Milk or dairy-free alternative
  • 1 Egg beaten
  • 2 tablespoon Melted butter or coconut oil
  • 1 teaspoon Vanilla extract
  • 1 cup Blueberries fresh or frozen
  • 1 tablespoon Lemon zest

Instructions 

  1. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, combine the milk, egg, melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  4. Gently fold in the blueberries and lemon zest.
  5. Heat a griddle or skillet over medium heat and lightly grease it.
  6. Pour ¼ cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
  7. Serve warm with your favorite toppings.

Nutritional Value

Calories: 200kcal | Carbohydrates: 30g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 50mg | Sodium: 300mg | Potassium: 150mg | Fiber: 2g | Sugar: 10g | Vitamin A: 200IU | Vitamin C: 5mg | Calcium: 100mg | Iron: 1mg

Keywords

Gluten-Free
Tried this recipe?Let us know how it was!