Blueberry and Lemon Pancakes

By AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fluffy pancakes studded with blueberries and brightened with lemon zest, served with a light maple drizzle evoking a fresh, wintry vibe. This American-inspired breakfast recipe, ready in about 25 minutes, layers all-purpose flour, baking powder, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 American cuisine 280 cal/serving

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Ingredients

1 1/2 cups all-purpose flour
1 tbsp baking powder
2 tbsp granulated sugar
1/2 tsp salt
1 1/4 cups milk
1 large egg
3 tbsp melted unsalted butter
3/4 cup fresh blueberries
1 tbsp finely grated lemon zest
for serving maple syrup

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Instructions

Step 1: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 tablespoon baking powder, 2 tablespoons granulated sugar, and 1/2 teaspoon salt until evenly combined.
Step 2: In a separate bowl, whisk 1 1/4 cups milk with 1 large egg and 3 tablespoons melted unsalted butter until smooth and glossy.
Step 3: Pour the wet ingredients into the dry ingredients and gently fold using a spatula until just combined; do not overmix to keep pancakes fluffy.
Step 4: Fold in 3/4 cup fresh blueberries and 1 tablespoon finely grated lemon zest, distributing evenly.
Step 5: Heat a non-stick skillet over medium heat and lightly grease with butter or oil. Pour 1/4 cup batter per pancake and cook for 2-3 minutes until bubbles form on top and edges look set.
Step 6: Flip pancakes and cook for another 2 minutes until golden brown and cooked through. Serve warm drizzled with maple syrup.