• (2) cups self-rising flour
  • (½) cup, plus (2) tbsp, sugar
  • (1) lemon, zested
  • (2) eggs
  • (1) cup prosecco (or champagne or sparkling wine)
  • (2) tbsp lemon juice
  • (¼) unsalted butter, melted
  • (1) pint blueberries, fresh
  • maple syrup, optional


  1. Heat a griddle to 350°F (or medium heat)
  2. Combine flour, sugar and lemon zest in a bowl and set aside
  3. Place eggs, prosecco, lemon juice and melted butter in a separate bowl and whisk until combined (if a bit of foam forms, don’t panic, just skim it off the top and it will be okay)
  4. Pour wet ingredients into the flour mixture and stir until combined*, but be careful not to over mix the batter or the pancakes won’t be light– it’s okay if the batter is a little lumpy
  5. Melt some butter on the griddle and pour ½ cup of batter per pancake on the griddle
  6. Evenly drop a handful of blueberries on the pancake (as many or as few as you’d like)
  7. Cook pancake for about 5 minutes, or until edges begin to bubble, and flip
  8. Let pancake finish cooking for another 4-5 minutes
  9. Butter griddle between batches to ensure easy flipping and even browning
  10. (Optional) Warm some maple syrup on the stove and serve with pancakes

*If batter is too thick, add a couple more tablespoons of prosecco at a time until it is the right consistency — thick, but easily pours and is not clumpy

Lemon Blueberry Prosecco Pancakes
Lemon Blueberry Prosecco Pancakes