Lemon Blueberry Pancake Recipe

Name: Lemon Blueberry Pancake Recipe
Yield: 8 servings
Ingredients: Large Egg; All Purpose Flour; Milk; Sugar; Vegetable Oil; Baking Powder; Salt; Lemon Zest; Fresh Lemon Juice; Bottled Lemon Juice; Fresh Blueberries; Frozen Blueberries

The Spruce Eats

Serves: 8 Save

Ingredients (10)

1 large egg
1 cup all-purpose flour
3/4 cup milk
1 tablespoon sugar
2 tablespoons vegetable oil
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons finely grated lemon zest
1 teaspoon lemon juice
1/2 cup fresh blueberries, or use frozen thawed blueberries

Directions

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Dietary Information

Nutrition Facts

1 Serving

Macronutrients

Protein

10%

30%

Carbs

54%

40%

Fats

36%

30%

Positive Nutrients

Protein

3.2g

6.4% DV

Dietary Fiber

0.7g

2.5% DV

Polyunsaturated Fat

2.2g

10% DV

Monounsaturated Fat

1.2g

2.7% DV

Vitamin D

16.8mcg

84% DV

Iron

1.1mg

5.9% DV

Vitamin B12

0.2mcg

6.6% DV

Calcium

134.4mg

10.3% DV

Magnesium

7.6mg

1.8% DV

Vitamin C

1.8mg

2% DV

Folate/Folic Acid

24.1mcg

6% DV

Vitamin A

76.4mcg

8.5% DV

Thiamin B1

0.1mg

11.6% DV

Riboflavin

0.1mg

11.5% DV

Negative Nutrients

Sugars

3.8g

7.5% DV

Saturated Fat

1.2g

5.8% DV

Sodium

347.4mg

15.1% DV

Carbohydrates

16.6g

6% DV

Total Fat

4.9g

6.3% DV

Cholesterol

25.5mg

8.5% DV

Lemon Blueberry Pancake Recipe

Ingredients (10)

Directions

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