Lemon Blueberry Pancakes
DifficultyEasy
Servings8 pancakes
Prep time10 minutes
Cook time15 minutes
Total time25 minutes
Wake up to the sweet tang of lemon and juicy bursts of blueberry in these fluffy pancakes. They’re just the right balance of bright and comforting—perfect for lazy weekend mornings.
Ingredients
- 1½ cups (190 g) All-purpose flour
- 2 tbsp Granulated sugar
- 2 tsp Baking powder
- ½ tsp Salt
- 1¼ cups (300 ml) Buttermilk
- 1 Large egg
- 2 tbsp Melted butter
- 2 tsp Lemon zest
- 1 tsp Pure vanilla extract
- 1 cup (150 g) Fresh blueberries
- 1 tbsp Lemon juice
Instructions
- 1
In a large bowl, whisk together flour, sugar, baking powder, and salt.
- 2
In another bowl, whisk buttermilk, egg, melted butter, lemon zest, lemon juice, and vanilla.
- 3
Pour wet mixture into dry ingredients. Stir gently until just combined—small lumps are okay. Avoid overmixing for tender pancakes.
- 4
Gently fold in the fresh blueberries, keeping them whole for juicy bites.
- 5
Heat a griddle or skillet over medium heat and lightly grease with butter. Pour ¼‑cup batter portions. Cook until small bubbles form and edges set (~2–3 minutes), flip, and cook 1–2 more minutes until golden.
- 6
Stack pancakes on a plate, top with extra blueberries and a dusting of powdered sugar or a squeeze of lemon if you like.
Nutrition (per 100 g)
| Calories | 180 kcal |
| Carbohydrates | 28g |
| Fat | 6g |
| Protein | 4g |
