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Lemon-Blueberry Pancakes

Butter Flavor


  • 1 cup all-purposflour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • olive oil cooking spray
  • 1 lage egg
  • 1 cup of fresh blueberries


Preheat the oven to 200 degrees F to keep cooked pancakes warm.Combine the dry ingredients (1 cup all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1/2 teaspoon salt) in a lae bowl ( Preferably with a spout for pouring). Whisk ingredients together.

In a seperate medium-sized bowl, whisk together the wet ingredients( 1 cup milk, 1 large egg, and two tablespoons lemon fused oil.)

Add the wet ingredients to the dry ingredients and whisk just untill the mixture is moistened. Try not to overmix the batter; You want to have a few small lumps remain. Let batter stand for 5 minutes to thicken. Meanwhile rinse and drain the 1 cup of blueberries and ser aside.

Heat a large skillet or griddle over medium heat. Drizzle with SPRAYLITE OLIVE OIL COOKING SPRAY evenly. Pourabout 3 tablespoons of batter onto gddle for each pancakes. Immediately drop 6-8 blueberries onto each pancake. Let Pancakes cook until edges dry and start to show some bubbles( about 1-2 minutes). Flip Pancakes carefully and cook about 1-2 minutes more untill browned. Transfer cooked pancakes to a cookie sheet, cover with foil and keep warm in pre-heated oven.

Top with butter, maple syrup, or whipped cream and serve! Enjoy.