Ingredients
Scale
- 200g plain flour
- 2 tsp baking powder
- 1 tbsp caster sugar
- Pinch of salt
- 2 large eggs
- 250ml milk
- Zest of 1 lemon
- 1 tbsp lemon juice
- 150g blueberries (fresh or frozen)
- Butter or oil, for cooking
Instructions
- In a bowl, mix the flour, baking powder, sugar, and salt.
- Whisk together eggs, milk, lemon zest, and lemon juice.
- Pour wet ingredients into dry and mix gently until just combined.
- Fold in the blueberries.
- Heat a frying pan over medium heat and add a little butter or oil.
- Spoon batter into the pan to form pancakes.
- Cook until bubbles form, then flip and cook until golden.
- Serve warm with your favourite toppings.
Notes
- Do not overmix the batter for fluffy pancakes.
- Use fresh lemon zest for best flavour.
- Add frozen blueberries directly without thawing.
- Cook on medium heat to avoid burning.
- Serve immediately for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 10 g
- Sodium: 220 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 75 mg
Keywords: lemon blueberry pancakes, fluffy pancakes UK, breakfast pancakes, brunch recipe, homemade pancakes, British breakfast