Lemon Blueberry Pancakes: The Ultimate Breakfast Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- 1 large egg
- 1 ¼ cups buttermilk
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1 cup fresh blueberries
- Preparation Instructions:
Instructions
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- In another bowl, mix the egg, buttermilk, melted butter, vanilla extract, lemon zest, and lemon juice.
- Combine wet and dry mixtures gently until just combined; do not overmix.
- Fold in fresh blueberries carefully.
- Let the batter rest for about 5-10 minutes.
- Preheat a lightly oiled griddle over medium heat and test by sprinkling water on the surface; it should sizzle.
- Pour about ¼ cup of batter onto the hot griddle for each pancake.
- Cook until bubbles form on top (2-3 minutes), then flip and cook until golden brown (another 2-3 minutes).
- Keep warm in an oven at low heat if making multiple batches.
- Helpful Notes:
Nutrition
- Serving Size: 2 pancakes (about 120g)
- Calories: 290
- Sugar: 8g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 50mg