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Lemon Blueberry Pancakes

Deliciously fluffy pancakes bursting with zesty lemon and sweet blueberries, perfect for breakfast or brunch gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 325
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups all-purpose flour A silky base that provides the perfect texture.
  • 3 tbsp granulated sugar Just enough sweetness to balance the tartness of the lemon.
  • 1 tbsp baking powder For that fluffy rise in pancakes.
  • 1.5 tsp baking soda Enhancing leavening, making every bite light.
  • 1.5 tsp salt Elevating all flavors.
Wet Ingredients
  • 2.25 cups full-fat buttermilk Creamy and rich, adds moisture.
  • 0.25 cup fresh lemon juice Offers vibrant acidity.
  • 3 large eggs Providing structure and richness.
  • 3 tbsp vegetable oil Ensures a tender crumb.
  • 1 tbsp lemon zest The aromatic essence that brings the lemon flavor forward.
Fruits
  • 1.5 cups blueberries Juicy drops of sweetness.

Method
 

Preparation
  1. Preheat your griddle to 350°F.
  2. In a large bowl, whisk together the dry ingredients.
  3. In another bowl, whisk together the wet ingredients until smooth.
  4. Pour the wet mixture into the dry mixture and stir gently until just combined.
  5. Fold in the blueberries gently.
Cooking
  1. Scoop about two tablespoons of batter onto the hot griddle.
  2. Cook until bubbles form on the surface before flipping.
  3. After flipping, cook for another minute or two until fluffy.
  4. Serve warm with toppings like butter or syrup.

Notes

Use fresh blueberries for the best flavor. Let the batter rest for enhanced fluffiness. Adjust heat if browning too quickly.