Lemon Blueberry Pancakes (Eggless) | Breakfast Recipes

This Lemon Blueberry pancakes is full of the blueberry goodness with the lemon adding a burst of flavor which wakes up your taste buds. As I was saying in my Blueberry Rice pudding post, blueberries are my LO's recent favorite. Needless to say these blueberry flecked pancakes is a winner and he eats them for breakfast without any fuss. That is what every mom wants right. 

Ingredients:

Makes 8-4" pancakes

Maida/ All purpose flour - 1 cup

Baking powder - 2-1/2 tsp

Salt - 1/4 tsp

Sugar - 2 tsp

Milk - 1 cup (room temperature)

Butter, melted - 1 tbsp

Oil - 2 tbsp

Vanilla - 1 tsp

Lemon zest - from 1 lemon

Lemon juice - 2 tbsp

Fresh Blueberries - 1 cup

Method:

Whisk the flour, sugar, salt, baking powder in a large mixing bowl. Mix the milk, butter, oil. Vanilla, lemon zest, lemon juice in a medium mixing bowl. Pour the milk mixture over the flour and whisk. A little lumps are ok. Fold in the fresh blueberries. Heat a griddle/pan in medium heat and pour 1/4 cup of batter on the pan. When bubbles start appearing on the surface, flip the pancake over and cook until it turns golden. Remove to a plate and serve topped with maple syrup or just powdered sugar.
Notes: The lemon zest is kind of an important ingredients and truly reinforces the citrus flavor. Simply substitute milk with any non-dairy milk for a vegan version.