Lemon Blueberry Pancakes
These Lemon Blueberry Pancakes are ideal for any occasion, from a quick family breakfast to a fancy brunch gathering.
Ingredients
- 2 cups buttermilk
- 1/2 tsp baking soda
- 1 lemon zest and juice
- 1 large egg
- 1 1/2 tsp vanilla extract
- 2 Tbsp butter melted
- 2 cups all-purpose flour
- 1/4 tsp salt
- 2 1/2 tsp baking powder
- 3 tbsp granulated sugar
- 1 cup blueberries fresh or frozen
Instructions
- Warm up a skillet over medium heat.
- In a bowl, mix buttermilk, baking soda, lemon juice, and lemon zest until blended. Add the egg, vanilla, and melted butter, stirring everything together.
- In a separate large bowl, combine the flour, salt, baking powder, and sugar. Pour the wet mixture into the dry ingredients and gently stir until just combined. It’s okay if the batter is a little lumpy—don’t overdo it! If the batter feels too thick, add a splash of buttermilk. Fold in the blueberries gently.
- Grease your warm skillet with a little butter or non-stick spray. Scoop the batter onto the pan using a 1/4 cup measure. Cook until the bottoms are golden and bubbles appear on the surface, then flip and cook the other side until golden brown.
- Serve warm with your favorite syrup and enjoy!
Notes
Freezing: Let the pancakes cool completely, then arrange them in a single layer on a baking sheet. Pop them into the freezer, uncovered, for about 30 minutes—this flash-freezing step keeps them from sticking together later. Once partially frozen, transfer the pancakes to a freezer-safe bag or container, and they’ll stay fresh for up to 3-4 months.
When you’re ready to enjoy them, reheat in a warm oven or toaster oven for the best texture. You can also use the microwave on the defrost setting for a few seconds if you're in a hurry!