Blueberry Pancakes

These light and fluffy Lemon Blueberry Pancakes are a great way to start the day and so easy to make.

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The pancake batter can even be made the night before and the cooked pancakes reheat great.

INGREDIENTS

– All-Purpose Flour – Sugar – Baking Powder – Buttermilk – Lemon Full Ingredients

In a medium-sized mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt and whisk well.

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In a large measuring cup, combine the eggs, buttermilk, melted butter, and vanilla extract and whisk to break up the eggs.

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Add the wet ingredients to the dry ingredients and gently fold them together. Carefully fold in the lemon zest and blueberries just until combined. Set the pancake batter aside.

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Heat a pan or nonstick griddle over medium heat, then add about 1 tablespoon of butter to grease the pan.

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For each pancake, pour about 1/3 cup batter onto the hot griddle and let it spread out into a 4" round pancake.

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