Blueberry Lemon Pancakes
Easy Blueberry Lemon Waffles that are perfect for slow weekend mornings, to make ahead and freeze or when hosting for the holidays. They are delicious and wholesome!
Ingredients
Units
Scale
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 3 tbsp sugar
- 1 1/2 cups milk
- 1 tbsp apple cider vinegar
- 3 tbsp melted butter
- 2 large eggs
- Zest of one lemon
- 1 cup fresh or frozen blueberries
Instructions
- Heat electric griddle to 350F and set out a wire cooling rack to place pancakes on as they cook.
- In a large mixing bowl, whisk together both flours, baking powder, salt and sugar.
- In a smaller mixing bowl add the milk, vinegar, eggs, melted butter and lemon zest and whisk until fully combined.
- Add the wet ingredients to the dry and whisk just until combined.
- Stir in blueberries.
- Grease griddle with butter (if you wish), then place 1/3 cup fulls of pancake batter onto the griddle for each pancake.
- Cook until bubbles appear on the surface and flip. Cook until browned on the other side, then place on wire cooling rack.
- To keep pancakes warm as you cook – heat oven to 200F and place wire cooling rack on a baking sheet and keep in the oven until ready to serve.
Notes
Freezing instructions: Line a baking sheet with parchment paper and place pancakes in an even layer on the sheet. Freeze for about an hour. Then transfer to a plastic freezer bag to store.
Reheating instructions: Preheat oven to 375F, cook on a baking sheet (lined with parchment) for about 10 minutes and serve.
Find it online: https://www.figjar.com/blueberry-lemon-pancakes/