Lemon Blueberry Pancakes with Maple Syrup

Create a breakfast experience like no other with these Lemon Blueberry Pancakes. Elizabeth Rodriguez, a seasoned chef, invites you to savor the perfect harmony of tangy lemon and sweet blueberries, all embraced by the warm embrace of maple syrup. Picture this: golden-brown pancakes, each bite bursting with plump blueberries, creating a symphony of flavors that dance on your palate.


  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups milk
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
  • 1 tablespoon lemon zest
  • 1 cup fresh blueberries
  • Maple syrup for serving


Total time: 30 minutes

Serves 4

Enjoy the delightful combination of flavors and treat yourself to a breakfast that’s as visually appealing as it is delicious.

Nutrition (per serving): 280 calories, 7g protein, 45g carbohydrates, 3g fiber, 12g sugar, 8g fat

Indulge in the joy of homemade pancakes that bring warmth and sweetness to your morning routine. Elizabeth Rodriguez’s Lemon Blueberry Pancakes with Maple Syrup are a culinary masterpiece, inviting you to create unforgettable breakfast moments.

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