Go Back
Lemon Blueberry Pancakes

Lemon Blueberry Pancakes Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 270
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 3 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 1/4 cups buttermilk, shaken
  • 1 large egg
  • 3 tbsp unsalted butter, melted and cooled slightly, plus more for the griddle
  • 1 tsp vanilla extract
  • 2 tsp lemon zest
  • 1 cup fresh blueberries, patted dry

Method
 

  1. Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
  2. In a separate bowl, whisk buttermilk, egg, melted butter, vanilla, and lemon zest until smooth.
  3. Pour the wet mixture into the dry and fold with a spatula just until no dry flour remains. Lumps are fine. Let the batter rest for 10 minutes.
  4. Heat a lightly buttered griddle or skillet over medium heat. Scoop 1/4-cup portions of batter onto the surface. Dot each with blueberries and cook about 3 minutes per side, until golden.
  5. Stack pancakes while hot and serve with extra lemon zest, powdered sugar, and maple syrup.

Notes

The batter will thicken as it rests, so do not add more liquid. If you are cooking in batches, keep finished pancakes warm on a baking sheet in a 200°F oven while you finish the rest.