Lemon Blueberry Raspberry Pancake | Breakfast Recipe

Hey everyone, here are some delicious lemon pancakes with sweet blueberries and raspberries
 that you're sure to enjoy for breakfast! These pancakes are packed with antioxidants from the berries 
and you'll get that kick of lemon for an extra zing! Top them up with maple syrup for added sweetness
'and you've got a fantastic breakfast!

  • 1/2 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 1 tbsp baking powder
  • 1 tbsp lemon juice 
  • 1 cup milk
  • 1 tsp vanilla extract
  • 1 tbsp honey 
  • 1 tbsp olive oil
  • Blueberries, fresh or frozen
  • Raspberries, fresh or frozen
  • Maple syrup to taste

  1. Preheat an oven to 200 F.
    1. Combine dry ingredients and wet ingredients separately reserving the berries and syrup and then combine the two to make a smooth pancake batter.
    2. Heat a pan on medium heat with some oil or butter.
    3. Pour 1/4 cup of your batter onto the pan. 
    4. Sprinkle 4-5 raspberries and blueberries on your pancake.
    5. When bubbles start to appear and the underside has become golden brown, flip the pancake. Reduce the heat to medium-low and cook for 1-2 minutes. 
    6. Transfer your pancake onto a baking sheet and keep it warm in your oven. Repeat steps 3-6 for the remainder of your batter.
    7. Lay out your pancakes on a plate and pour some additional berries on top and maple syrup. Serve hot and enjoy :) 


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