Description
These blueberry lavender pancakes are a delightful twist on a classic breakfast favorite, combining sweet blueberries with fragrant lavender for a unique flavor.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 cup fresh blueberries
- 1 tablespoon dried lavender (culinary grade)
- Lavender-infused syrup for drizzling (optional)
Instructions
- In a large bowl, mix the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, egg, and melted butter.
- Combine the wet and dry ingredients until just mixed, being careful not to overmix.
- Gently fold in the fresh blueberries and dried lavender buds into the batter.
- Preheat a non-stick skillet or griddle over medium heat and lightly grease it.
- Pour about 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 on the other side.
Notes
- For a gluten-free option, use a gluten-free flour blend.
- Replace milk with almond milk or oat milk for a dairy-free version.
- Use maple syrup instead of sugar for a natural sweetener.
- Fresh lavender can be used instead of dried for a more intense flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Blueberry Lavender Pancakes, Breakfast, Pancake Recipe