Gluten-Free Pancakes w/ Blueberry Compote
This Pancake recipe promises a delightful breakfast that will make your morning brighter. The tangy lemon glaze takes the traditional pancake experience to new levels, leaving you wanting more with each bite.
Servings: 4
Calories: 190kcal
Ingredients
- 2 cups pancake mix store bought or homemade
- 1 1/2 cups milk
- 2 large eggs
- lemon zest
- 2 tbsp fresh lemon juice
- 2 tbsp granulated sugar
- 2 tbsp melted butter
- 1 tsp vanilla extract
- 1/3 tsp salt
Instructions
- Make the Pancake Batter: Mix the pancake mix, milk, eggs, lemon zest, sugar, melted butter, vanilla extract, and salt in a bowl until it's smooth. Let it sit for 5 minutes.
- Heat Up the Pan: Put a non-stick pan on medium heat and let it get hot.
- Cook the Pancakes: Pour a bit of the batter onto the pan for each pancake. Cook until you see bubbles, then flip and cook the other side until it's golden brown.
- Make the Lemon Glaze: Mix lemon juice and a little lemon zest with powdered sugar in a small bowl until you have a smooth glaze.
- Serve and Glaze: Stack the pancakes on a plate and pour the lemon glaze on top. Eat them while they're warm and enjoy the lemony taste!
Notes
*Nutrition information is only a rough estimate.