Blueberry and Lemon Snowflake Pancakes

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

Fluffy pancakes infused with fresh blueberries and lemon zest, topped with a light lemon glaze. 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.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 1 1/4 cups milk
• 1 large egg
• 3 tbsp unsalted butter, melted
• 1 cup fresh blueberries
• 1 tbsp lemon zest
• 1/2 cup powdered sugar
• 2 tbsp fresh lemon juice

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 tsp baking powder, 2 tbsp granulated sugar, and 1/4 tsp salt until evenly combined.
2. Step 2: In a separate medium bowl, beat 1 large egg with 1 1/4 cups milk and 3 tbsp melted unsalted butter until smooth.
3. Step 3: Pour the wet ingredients into the dry ingredients and gently fold in 1 cup fresh blueberries and 1 tbsp lemon zest, mixing just until combined to avoid overmixing.
4. Step 4: Heat a non-stick skillet or griddle 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 the surface and edges look set.
5. Step 5: Flip pancakes carefully and cook for another 2 minutes until golden brown and cooked through. Transfer to a plate and keep warm.
6. Step 6: For the lemon glaze, whisk together 1/2 cup powdered sugar and 2 tbsp fresh lemon juice until smooth. Drizzle over the warm pancakes and serve immediately.