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Lemon Blueberry Pancakes

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These Lemon Blueberry Pancakes are the perfect combination of tart lemon and sweet, juicy blueberries, making them a refreshing and delightful breakfast treat. Fluffy and light, with just the right balance of citrus flavor, these pancakes are an easy way to start the day with a burst of sunshine on your plate. Topped with maple syrup, powdered sugar, and extra blueberries, they’re sure to be a crowd-pleaser!

Ingredients

Ingredients:

For the Pancakes:

1 1/2 cups all-purpose flour

1 tablespoon sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk (or regular milk with 1 tablespoon vinegar added)

1 large egg

2 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

1 tablespoon lemon zest (from about 1 lemon)

2 tablespoons lemon juice

1/2 cup fresh blueberries (or more if you like)

For the Topping (optional):

Maple syrup

Powdered sugar (for dusting)

Extra fresh blueberries

Instructions

  1. Prepare the Wet Ingredients: In a medium bowl, whisk together the buttermilk, egg, melted butter, vanilla extract, lemon zest, and lemon juice until smooth.

  2. Mix the Dry Ingredients: In a separate large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

  3. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Don’t overmix; the batter should be slightly lumpy.

  4. Add the Blueberries: Gently fold the fresh blueberries into the batter, taking care not to crush them.

  5. Cook the Pancakes: Heat a non-stick griddle or skillet over medium heat and lightly grease it with butter or oil. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on the first side, until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.

  6. Serve: Stack the pancakes on a plate and serve with maple syrup, a dusting of powdered sugar, and extra fresh blueberries.

Notes

You can add strawberries or raspberries to make a mixed berry version.

Swap lemon zest with orange zest for a different citrus flavor.

For extra fluffiness, mix in a bit of ricotta cheese.

Frozen blueberries work just fine, but fold them in gently to prevent the batter from turning purple.

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the microwave for 20-30 seconds or in a toaster oven.

Find it online: https://yumntasty.com/lemon-blueberry-pancakes/