Lemon Blueberry Pancakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fluffy stack of lemon-infused pancakes studded with blueberries, made with simple ingredients in just one bowl. They're bright, fruity, and perfect for a satisfying breakfast or brunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 1/2 cup unsweetened almond or oat milk (regular milk will also work)
- 1/2 cup lemon juice
- 1/2 cup sugar or purecane sugar substitute
- 2 tbsp melted regular or vegan butter
- 2 tsp baking powder
- 1 tsp vanilla
- 2 cup regular or gluten free all purpose flour
- 1 cup fresh or frozen blueberries
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 41mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 133mg
- Calcium
- 70mg
- Iron
- 0.99mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 41MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.