Make the Pancake Batter
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
Combine Wet Ingredients
In another bowl, whisk together the milk, eggs, and lemon zest.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Fold in Blueberries and Goat Cheese
Gently fold in the fresh blueberries and crumbled goat cheese into the batter.
Be careful not to overmix.
Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
Pour 1/4 cup of batter onto the skillet for each pancake.
Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook until golden brown on the other side.
Serve
Serve the pancakes warm, topped with lemon zest and a dollop of fresh whipped cream.
Servings
Makes 6 pancakes
Nutrition Facts
Nutrition Per Serving (2 pancakes) - Calories: 385; Total Fat: 12g (Saturated Fat: 7g); Cholesterol: 155mg; Sodium: 920mg; Total Carbohydrates: 56g (Dietary Fiber: 3g, Sugars: 15g); Protein: 16g; Calories from Fat: 108 (28%)
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Have questions about a specific recipe? Feel free to
reach out to us.