1 ½ cups whole wheat flour
4 tbsp butter, melted
2 tsp baking powder
¾ tsp salt
2 tbsp brown sugar
2 tsp lemon zest, grated
1 tsp vanilla extract
2 large eggs
2 cups milk
2 cups blueberries
In a large bowl, mix the flour, sugar, baking powder, and salt. Whisk until your dry ingredients are well combined.
Whisk in the milk, eggs, melted butter, vanilla extract, and grated lemon zest until your mixture is evenly moistened.
Carefully fold in your blueberries to prevent them from being soggy.
Heat a generous slather of butter into your non-stick frying pan under medium to medium-low heat. Scoop ¼ cup of your pancake batter, pour it over your pan, and cook until you see the edges firming up.
Once you see tiny bubbles forming into the surface of your pancakes, you can already flip them and cook for 1 to 2 minutes until they become fluffy and cooked through
Cook the other side until golden brown. Once you’re done cooking your batch of warm and fluffy pancakes, plate or stack them, top with more blueberries or syrup and enjoy!
If your batter comes out too thick, you can add in more milk to thin it out. Let your pancake batter rest for a couple of minutes before frying to make fluffier pancakes. Top your pancakes with maple syrup reheated in the microwave or with your preferred syrup and toppings before serving to best enjoy your warm and fluffy blueberry pancakes.
Sugar: 13g
:
Calcium: 209mg
Calories: 286kcal
Carbohydrates: 37g
Cholesterol: 63mg
Fat: 12g
Fiber: 4g
Iron: 2mg
Potassium: 274mg
Protein: 9g
Saturated Fat: 4g
Sodium: 599mg
Vitamin A: 571IU
Vitamin C: 6mg
