Lemon Blueberry Pancakes Recipe
These light and fluffy lemon and 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.
Servings: 20 pancakes
Calories: 145kcal
Ingredients
- 3 cups all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1½ teaspoons baking soda
- 1½ teaspoons salt
- 3 large eggs
- 3 cups buttermilk
- 1/3 cup butter melted and cooled, plus more for frying pancakes
- 1 tablespoon vanilla extract
- 1 medium lemon juiced
- 2 tablespoons lemon zest
- 1½ cups blueberries fresh or frozen*
Instructions
- In a medium-sized mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt and whisk well.
- In a separate bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract. 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. (Note: You don't want to overmix - the mixture should still be a little lumpy.)
- 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.
- Allow the pancakes to cook until bubbles appear on the surface and the edges are beginning to look cooked, or about 2 minutes. Flip the pancakes, using a spatula, and continue to cook the other side until golden and cooked through, or about 1 minute more.
- Repeat this process with remaining batter. Serve pancakes with butter, syrup, or your favorite toppings. Enjoy!
Video
Notes
*If you're using frozen blueberries, toss the frozen blueberries in about 2 Tablespoons of flour before adding them to the pancake batter.
Storing leftover pancakes: leftover pancakes can be stored in an airtight container in the fridge for up to 2 days. Freezer: you can freeze completely cooled pancakes in freezer bags for up to 2 months.
Reheating: to reheat either refrigerated or frozen pancakes, just pop into the toaster or microwave until warm.
Nutrition
Calories: 145kcal | Carbohydrates: 20g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 330mg | Potassium: 152mg | Fiber: 1g | Sugar: 5g | Vitamin A: 201IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 1mg