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Lemon Blueberry Pancakes

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A delightful breakfast treat featuring fluffy pancakes bursting with fresh blueberries and a refreshing hint of lemon.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • 2 tablespoons melted butter
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1 cup fresh blueberries
  • Powdered sugar for topping
  • Maple syrup for serving

Instructions

  1. Mix the dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
  2. Prepare the wet mixture: In a separate bowl, whisk the buttermilk, eggs, melted butter, lemon zest, and fresh lemon juice. Let this sit for about 2 minutes.
  3. Fold the wet ingredients into the dry mixture until just combined, keeping a few lumps.
  4. Add the fresh blueberries into the batter, then let it rest for 5 minutes.
  5. Heat a non-stick griddle over medium heat and lightly grease it with butter.
  6. Cook the pancakes by pouring about 1/3 cup of batter per pancake onto the griddle until bubbles form (about 2-3 minutes).
  7. Flip the pancakes and cook for an additional 1-2 minutes until golden brown.
  8. Serve the pancakes stacked high, topped with fresh blueberries, powdered sugar, and maple syrup.

Notes

Ensure your buttermilk is fresh for fluffiness. Use a gentle touch when mixing to keep them light.

Nutrition

Find it online: https://pinrecipezbylinaa.com/lemon-blueberry-pancakes/

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