Lemon Blueberry Pancakes
Warm lemon zest, tangy buttermilk, and bursts of juicy blueberries make these pancakes a delightful weekend treat.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour Spoon and level for best accuracy
- 3 tbsp granulated sugar
- 1 tbsp baking powder
- 1.5 tsp baking soda
- 1.5 tsp salt
Wet Ingredients
- 2.25 cups full-fat buttermilk Full-fat makes them more tender
- 1/4 cup fresh lemon juice Bottled works in a pinch, but fresh tastes brighter
- 3 large eggs
- 3 tbsp vegetable oil Neutral oil keeps the lemon flavor front and center
- 1 tbsp lemon zest Zest first, then juice the lemons
- 1.5 tsp vanilla extract
Blueberries
- 1.5 cups blueberries Fresh preferred; frozen works with a small adjustment
Instructions
Preparation
- Preheat the griddle to 350°F.
- In a large bowl, whisk together the dry ingredients.
- In a second bowl, whisk the wet ingredients until smooth.
- Pour the wet mixture into the dry mixture. Stir gently just until blended.
- Fold in the blueberries.
Cooking
- Scoop about 2 tablespoons of batter per pancake onto the hot griddle.
- Cook until bubbles form on top and edges look set.
- Flip and cook another 1–2 minutes, until golden on both sides.
Serving
- Serve warm with butter and maple syrup, or other toppings like honey or whipped cream.
Notes
Pancakes can be stored in an airtight container for up to 3–4 days or frozen for up to 2 months. Let cool before storing.