Lemon Blueberry Pancakes
Fluffy pancakes infused with fresh lemon and blueberries, perfect for a bright and delicious breakfast.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
- Zest of 1 large lemon lemon zest
- 2 tablespoons freshly squeezed lemon juice
Add-ins
- 1 cup fresh blueberries
- for greasing pan Butter or oil
- for serving Maple syrup, warmed
- optional Extra lemon zest
Instructions
- Mix dry ingredients in a bowl.
- Whisk wet ingredients until combined.
- Combine wet and dry, then fold in blueberries.
- Heat skillet, grease lightly, and pour batter to form pancakes.
- Cook until bubbles form, flip, and cook until golden.
- Serve warm with maple syrup and lemon zest.
Notes
For extra flavor, add more lemon zest or blueberries.