Lemon Blueberry Pancakes
Start the morning with these fluffy and delicious lemon blueberry pancakes! Homemade pancake batter loaded with fresh blueberries and lemon zest.
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Servings 8 pancakes
Ingredients
- 1 2/3 cups all-purpose flour sifted
- 1 ½ tsp baking powder
- ½ tsp baking soda
- Pinch salt
- 1 cup blueberries fresh or frozen
- 4 Tbsp unsalted butter melted & cooled
- 3 Tbsp granulated sugar
- 1 large egg
- 1 tsp vanilla
- 1 cup whole milk
- 2 tsp lemon juice
- 2 tsp lemon zest
- 2 Tbsp butter for greasing
Instructions
- In a large bowl, sift together flour, baking powder, baking soda, salt, and sugar. Add the fresh blueberries and toss to combine.1 2/3 cups all-purpose flour, sifted, 1 ½ tsp baking powder, ½ tsp baking soda, Pinch salt, 3 Tbsp granulated sugar, 1 cup blueberries, fresh or frozen
- In a separate bowl, whisk together the egg, vanilla, milk, lemon juice, zest, and the cooled unsalted butter until combined.1 large egg, 1 tsp vanilla, 1 cup whole milk, 2 tsp lemon juice, 2 tsp lemon zest, 4 Tbsp unsalted butter , melted & cooled
- Pour the wet ingredients into the dry ingredients and whisk just until combined. Do NOT overmix.
- Heat a large skillet or griddle on medium high heat. Once hot, add 1 Tbsp of butter to grease the pan.2 Tbsp butter , for greasing
- Using a 1/3 measuring cup, pour the batter into the skillet. Cook for 2-3 minutes, looking for bubbles and firm edges. Flip and cook for another 1-2 minutes.
- Remove and repeat until the pancake batter is gone, you should have about 8 pancakes.
- Serve while warm with desired sides and toppings.