Blueberry Lemon Pancakes For Meal Prep
Serves 335 mins prep45 mins cook
They’re fluffy and so full of flavor they almost don’t need maple syrup… but you’re definitely going to want to drizzle some on anyway. Make these blueberry lemon pancakes for an easy weekend breakfast or meal prep them for the workweek!
0 servings
What you need
Instructions
Mix together your flours, sugar, baking powder, salt, and lemon zest in a large bowl. Mix the milk, eggs, butter, and fresh lemon juice in another bowl, or large glass measuring cup. Add the wet ingredients to the dry and mix until just combined. It's OK if the batter looks lumpy! Don't over-mix. Gently fold in the blueberries last. Heat up a large skillet over medium heat. Add cooking spray or 1/2 TBSP butter. Then add 1/4 cup batter to the pan and cook pancakes for 2-3 minutes on each side (you're looking for a nice golden brown color). Flip and repeat until you're out of batter! This batter ended up making 9 pancakes. Assemble: Add 3 pancakes per container. Let cool to room temp to avoid soggy pancakes throughout the week, then cover and store in the fridge.View original recipe