Lemon Blueberry Cardamom Pancakes are a delightful breakfast treat that combines the zesty freshness of lemon with the sweet burst of blueberries, infused with a hint of aromatic cardamom. Originating from a fusion of classic American pancakes and exotic spices, these pancakes offer a unique twist to your morning meal. The fluffy texture of the pancakes pairs perfectly with the tangy lemon zest and juicy blueberries, creating a harmonious blend of flavors that tantalize the taste buds. The inclusion of cardamom adds a warm, slightly spicy undertone, elevating the dish to gourmet status. Loved by breakfast enthusiasts for their vibrant taste and comforting warmth, these pancakes are perfect for a leisurely brunch or a special breakfast occasion.
Lemon Blueberry Cardamom Pancakes
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- All Purpose Flour – 2 Cups
- Baking Powder – 2 Tsp
- cardamom – 0.5 Tsp
- Salt – 0.5 Tsp
- Sugar – 2 Tbsp
- Milk – 1.5 Cups
- Egg – 1 Piece
- Butter – 3 Tbsp
- Lemon Zest – 1 Tbsp
- Blueberries – 1 Cup
Nutrition
Per Serving
350 Kcal
Calories
12 Grams
Total Fat
7 Grams
Saturated Fat
55 Mg
Cholesterol
320 Mg
Sodium
50 Grams
Total Carbohydrates
2 Grams
Dietary Fiber
15 Grams
Sugars
7 Grams
Protein
Directions
Step 1
In a large bowl, whisk together the flour, baking powder, cardamom, salt, and sugar until well combined.
Step 2
In another bowl, beat the egg and then add the milk, melted butter, and lemon zest. Mix until smooth.
Step 3
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing.
Step 4
Carefully fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Step 5
Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.
Step 6
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown. Serve warm.
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