How to Make Fluffy Blueberry Pancakes Recipe with Lemon
Ingredients
- 2 cups all purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 eggs, beaten
- 2 cups buttermilk
- 1/4 cup unsalted butter, melted
- 1/4 teaspoon kosher salt
- 1/4 cup lemon juice, fresh
- 2 tablespoons lemon zest
- 2 cups fresh blueberries
Instructions
- In a large bowl combine flour, sugar, baking powder and baking soda. Whisk to combine. Add eggs, buttermilk, butter, salt and lemon juice, lemon zest and blueberries. Stir until just combined. Do not over stir or you will have flat pancakes.
- Ladle ¼ cup batter on a hot non stick skillet, over medium heat. Cook until pancakes are golden brown around the edge and bubble appear around the edges, about 3 minutes. Flip and cook until done, about 2 more minutes.
- Serve and enjoy!
Donna's Notes
These are even better when you make the batter the night before.
They freeze perfectly. Lay them on a sheet pan in a single layer, not touching. Allow them to freeze for 4-5 hours. Remove from pan and stack them in a freezer bag. You can pull them out one at time and heat them in the microwave or oven for a fast homemade breakfast.
Nutrition
Serving: 1 | Calories: 354cal | Carbohydrates: 53g | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 84mg | Sodium: 528mg | Sugar: 18g | Fiber: 3g | Calcium: 193mg | Iron: 3mg
All nutritional information is based on third party calculations and is only an estimate. Each recipe's nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.