Lemon Cardamom Blueberry Pancakes are a delightful twist on the classic breakfast favorite. Originating as a fusion of Middle Eastern and Western flavors, these pancakes are light, fluffy, and bursting with blueberries. The refreshing zing of lemon combined with the warm, aromatic spice of cardamom creates a unique taste profile that is both invigorating and comforting. Blueberries add a juicy sweetness that balances the tartness of the lemon perfectly. These pancakes are a hit at any breakfast table, loved for their rich flavor and the way they pair with a variety of toppings like maple syrup or whipped cream. Perfect for a leisurely weekend brunch, they offer a gourmet experience that is both easy to prepare and enjoy.
Lemon Cardamom Blueberry 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 – 1.5 Cups
- Baking Powder – 1 Tbsp
- Salt – 0.5 Tsp
- cardamom – 1 Tsp
- Sugar – 2 Tbsp
- Milk – 1.25 Cups
- Egg – 1 Piece
- Butter – 3 Tbsp
- Lemon Zest – 1 Tbsp
- Blueberries – 1 Cup
Nutrition
Per Serving
350 Kcal
Calories
15 Grams
Total Fat
9 Grams
Saturated Fat
60 Mg
Cholesterol
300 Mg
Sodium
45 Grams
Total Carbohydrates
2 Grams
Dietary Fiber
12 Grams
Sugars
7 Grams
Protein
Directions
Step 1
In a large bowl, mix together flour, baking powder, salt, cardamom, and sugar.
Step 2
In another bowl, whisk milk, egg, and melted butter until combined.
Step 3
Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.
Step 4
Fold in lemon zest and blueberries gently into the pancake batter.
Step 5
Heat a non-stick pan over medium heat and lightly grease with butter.
Step 6
Pour 1/4 cup of batter onto the pan and cook until bubbles form, then flip and cook until golden brown.
Step 7
Repeat with the remaining batter, adjusting heat as necessary. Serve warm.
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