Lemon Blueberry Pancakes

Light and fluffy pancakes with fresh blueberries and a hint of lemon.

Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
4 servings (12 pancakes)

Ingredients

  • 2 cups all-purpose flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 3/4 cups buttermilk
  • 2 large eggs
  • 1/4 cup melted butter
  • 1 lemon zested and juiced
  • 1 cup fresh blueberries
  • Maple syrup for serving

Directions

  1. Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
  2. In another bowl, whisk buttermilk, eggs, melted butter, lemon zest, and lemon juice.
  3. Pour wet ingredients into dry and stir until just combined. Lumps are okay!
  4. Gently fold in blueberries.
  5. Heat a griddle over medium heat. Lightly butter the surface.
  6. Pour 1/4 cup batter per pancake. Cook until bubbles form on surface, then flip.
  7. Cook until golden brown. Serve warm with maple syrup.

Notes

  • Don't overmix the batter—lumps make fluffy pancakes.
  • Let the batter rest for 5 minutes before cooking.
  • Keep cooked pancakes warm in a 200°F oven.