Blueberry Lemon Pancakes
Kickstart your morning with fluffy Blueberry Lemon Pancakes that are ready in 30 minutes! Perfect for weekend mornings or holiday brunch!
Servings: 12 pancakes
Calories: 129kcal
Ingredients
Dry Ingredients
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- 2 Tablespoons sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 large egg
- 1¼ cups buttermilk
- ¼ cup unsalted butter (melted)
- 1 Tablespoon lemon zest
- 1 Tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
Fruit
- 1 cup fresh blueberries
Optional
- Additional butter or oil for greasing the skillet.
- Maple syrup or powdered sugar for serving.
Instructions
- Add the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk together until smooth.
- In another bowl, beat the egg and then add the buttermilk, melted butter, lemon zest, lemon juice, and vanilla extract. Stir well to combine.
- Mix the wet ingredients with the dry ingredients and stir until just combined. Be careful not to over mix; it's okay if there are a few lumps.
- Fold in the blueberries gently without stirring too much.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with a little butter, oil, or cooking spray.
- Pour about ¼ cup of batter for each pancake onto the frying pan. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Pancakes should be between 3 and 4 inches in diameter.
- Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through.
- Serve warm with maple syrup or honey, or garnish with powdered sugar and extra blueberries if desired.
Notes
MAKE AHEAD: The batter can be made ahead and stored in an airtight container in the refrigerator overnight as long as you keep dry ingredients separate from wet ingredients. Combine everything as instructed just before you're ready to cook. This allows the pancakes to rise properly.
LEFTOVERS: Once cooked, lemon blueberry pancakes should be stored in an airtight container or wrapped tightly in plastic wrap or aluminum foil. You can also store them in a plastic bag after they’ve cooled down. Keep them in the refrigerator for up to 3 days.
WARMING: Keep cooked pancakes warm in a 200°F oven on a baking sheet or an oven-safe plate until you're ready to serve. A warming tray is also great for this!
FREEZING: For longer storage, place pancakes in a single layer on a baking sheet, freeze until solid, and then transfer them to a freezer-safe bag or container. They can be frozen for up to 2 months.
REHEATING: When ready to eat, reheat the pancakes in the microwave, oven, or toaster oven until warmed through.
Nutrition
Calories: 129kcal | Carbohydrates: 17g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Sodium: 246mg | Potassium: 70mg | Fiber: 1g | Sugar: 5g | Vitamin C: 2mg | Calcium: 75mg | Iron: 1mg