Whole Wheat Lemon Blueberry Pancakes

Chelsea Colbath

A simple pancake recipe that yields 6 tender, fluffy, lemon-infused, blueberry-studded pancakes. Double or triple the recipe to feed a crowd!

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Time 20

Ingredients

2 whole lemons
1/4 + cups milk unsweetened almond, coconut, or cow's milk all work here
1 large egg**
1 Tablespoon maple syrup
1 Tablespoon olive oil
1 cup white whole wheat flour*
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup blueberries fresh or frozen

Instructions

1. Place a large skillet over medium-low heat to start warming up.
2. Zest and juice the lemons into a glass measuring cup (fish out any seeds that may have fallen in). Then, add enough milk to reach 3/4 cup total of liquid.
3. Pour milk/lemon mixture into a mixing bowl and add egg, maple syrup, and olive oil. Whisk to combine. Add all remaining ingredients (flour, baking powder, salt, blueberries), and stir with a spoon until just combined.
4. Increase the heat on your skillet to medium, and grease the pan with butter. Use a 1/2 cup dry measuring cup to scoop as many pancakes as will fit onto the pan. Cook for about 2 minutes per side, or until starting to bubble on top and brown on the bottom, then flip and cook another 2 minutes. Repeat with remaining batter until all pancakes are cooked. Serve immediately, topped with maple syrup and butter, if desired.
5. Leftover pancakes keep well in the fridge for up to 5 days. I recommend reheating them in your toaster or on a pan to get them warm and crisp again.

Notes

*White whole wheat flour has the same nutrition profile, but a more mild flavor, compared to traditional whole wheat. Either may be used, just know that traditional whole wheat will yield slightly more dense, wheat-forward pancakes. All-purpose flour works as a great substitute here, too.
**Vegan friends: a flax egg (1T ground flax + 3T water) works beautifully in these pancakes!

Adapted from my Fluffy Whole Wheat Pancakes