Ingredients:

1 cup all-purpose flour

2 tablespoons granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup buttermilk

1 large egg

2 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

1 tablespoon lemon zest (from about 1 lemon)

1 cup fresh blueberries (you can use frozen if fresh is not available)

Butter or oil for cooking

Maple syrup, for serving

Additional lemon zest and blueberries for garnish (optional)

Preparing the Batter

Let’s get started on these delicious lemon blueberry pancakes! First, I like to gather all my ingredients to make the process smooth and enjoyable.

In a large mixing bowl, combine the dry ingredients: 1 cup of all-purpose flour, 2 tablespoons of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk them together until they are well mixed. This helps to aerate the flour and ensures that the baking powder is evenly distributed.

In another bowl, I mix the wet ingredients. I pour in 1 cup of buttermilk, crack in 1 large egg, and add 2 tablespoons of melted unsalted butter and 1 teaspoon of vanilla extract. I also add the zest of 1 lemon to give that refreshing citrus flavor. Whisk everything together until it’s well combined.

Now, I pour the wet mixture into the bowl with the dry ingredients. Using a spatula, I gently fold the ingredients together. It’s important not to overmix; a few lumps are perfectly fine. Overmixing can lead to tough pancakes, and we want them to be light and fluffy!

Once the batter is combined, I gently fold in 1 cup of fresh blueberries. If you’re using frozen blueberries, there’s no need to thaw them; just fold them in straight from the freezer. This will help prevent the batter from turning blue.

Cooking Process

Now that our batter is ready, it’s time to cook these pancakes to perfection!

Heat a non-stick skillet or griddle over medium heat. I like to add a little butter or oil to the pan to prevent sticking. You can use about 1 teaspoon of butter or oil for each batch of pancakes.

Once the skillet is hot, I ladle about 1/4 cup of batter onto the skillet for each pancake. I usually make two or three pancakes at a time, depending on the size of my skillet.

Cook the pancakes for about 2-3 minutes, or until you see bubbles forming on the surface and the edges look set. This is a good sign that they are ready to flip!

Using a spatula, I carefully flip the pancakes over and cook for another 1-2 minutes on the other side, until they are golden brown and cooked through. If you’re unsure, you can always cut one open to check that it’s cooked all the way through.

Once cooked, I transfer the pancakes to a plate and keep them warm in a low oven (around 200°F or 93°C) while I finish cooking the rest of the batter. Repeat the process until all the batter is used up.

Assembling and Serving

Now comes the best part—serving these delightful pancakes!

To serve, I stack a few pancakes on a plate. You can layer them as high as you like, but I usually go for about three or four pancakes per serving.

I drizzle warm maple syrup over the top, allowing it to soak into the pancakes. The sweetness of the syrup pairs perfectly with the tartness of the lemon and blueberries.

If I’m feeling fancy, I like to add a sprinkle of additional lemon zest and a few extra blueberries on top for garnish. It makes the pancakes look even more inviting!

For an extra touch, you can serve these pancakes with a dollop of whipped cream or a scoop of yogurt on the side. It

Conclusion:

In summary, these Lemon Blueberry Pancakes are an absolute must-try for anyone looking to elevate their breakfast game. The bright, zesty flavor of lemon perfectly complements the sweet burst of blueberries, creating a delightful balance that will leave your taste buds dancing. Not only are they delicious, but they are also incredibly easy to whip up, making them a fantastic choice for a leisurely weekend brunch or a quick weekday breakfast. For serving suggestions, I recommend drizzling these pancakes with a touch of maple syrup or a dollop of whipped cream for an extra indulgent treat. You can also experiment with variations by adding a sprinkle of chia seeds for added texture or swapping out blueberries for your favorite seasonal fruit, like strawberries or raspberries. The possibilities are endless! I encourage you to give this recipe a try and experience the joy of making these Lemon Blueberry Pancakes in your own kitchen. Once you do, I would love to hear about your experience! Share your thoughts, any tweaks you made, or even a photo of your delicious stack. Let’s spread the love for these pancakes together! Happy cooking! Print