Blueberry Pancakes

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

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


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

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


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


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.


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


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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