BEST LEMON BLUEBERRY PANCAKES

Soft & fluffy with lemony flavour and delicious pecans in the batter.

In a mixing bowl, whisk together flour, ground pecans, sugar, baking powder & baking soda.

In a separate bowl, whisk together buttermilk, egg yolks, melted butter & lemon zest.

Mix wet ingredients into the dry ingredients, stirring only until combined.

In a separate glass bowl, beat egg whites until stiff peaks form. Gently fold into the batter.

Add in the blueberries.

Add 1/2 cup of batter to greased skillet. Cook over med-high heat for 1 and 1/2 to 2 minutes. Turn over and cook another 1-2 minutes.

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