Lemon Blueberry Pancakes

Lemon Blueberry Pancakes
 Light and fluffy Lemon Blueberry Pancakes that can be whipped up quickly, with basic pantry ingredients. 
I believe the best way to kick off the weekend is with a great breakfast, like pancakes, a killer batch of Biscuits and Gravy, or Eggs Benedict. These are all “breakfast for dinner” favorites at our house as well.
I cringe when people use powdered mixes to make pancakes because seriously, homemade pancakes are SOO easy and SOO much better! These Lemon Blueberry Pancakes have the perfect amount of mild sweetness, great flavor, and fluffy texture.

How to make Lemon Blueberry Pancakes:

  • Heat skillet over medium low heat.
  • In a mixing bowl stir together buttermilk, baking soda, and juice and zest of lemon. Add egg, vanilla, and melted butter and stir to combine.
  • In a separate large mixing bowl stir together flour, salt, baking powder, and sugar.
  • Pour wet mixture into dry ingredients and stir just until combined. There may be some lumps–don’t over-mix the batter. (Add a little splash of buttermilk if the mixture is too thick). Gently stir in blueberries.
Lemon Blueberry Pancakes
  • Grease skillet with a little butter or non-stick cooking spray. Use a 1/4 measuring cup to spoon the batter onto the hot greased pan. Cook until bubbles come to the surface and the bottom of the pancakes are golden. Flip to the other side and cook until golden.
  • Serve with your favorite pancake syrup, and fresh blueberries on top, if desired.

Lemon Blueberry Pancakes

Freezing Instructions:

Allow the pancakes to cool, then lay on a baking sheet and flash freeze them, uncovered, for 30 minutes (flash freezing them first prevents them from sticking together once frozen) Transfer partially frozen pancakes to a freezer safe bag or container and freeze for up to 3-4 months. For best results, reheat in a warm oven, or toaster over. Reheating in the microwave on defrost for a few seconds will also work.

CONSIDER TRYING THESE BREAKFAST FAVORITES:
  • Classic French Toast
  • German Pancakes
  • Breakfast Quesadillas
  • Buttermilk Pancakes
  • Perfect Cinnamon Rolls
  • Broccoli Cheese Quiche

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Lemon Blueberry Pancakes

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Lemon Blueberry Pancakes

Light and fluffy Lemon Blueberry Pancakes that can be whipped up quickly, with basic pantry ingredients. 
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8
Calories 187kcal
Author Lauren Allen

Ingredients

  • 2 cups buttermilk
  • 1/2 teaspoon baking soda
  • 1 lemon , zest and juice
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 2 Tablespoons butter , melted
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 3 Tablespoons granulated sugar
  • 1 cup blueberries , fresh or frozen

Instructions

  • Heat skillet over medium heat.
  • In a mixing bowl stir together buttermilk, baking soda, and juice and zest of lemon. Add egg, vanilla, and melted butter and stir to combine. In a separate large mixing bowl stir together flour, salt, baking powder, and sugar.
  • Pour wet mixture into dry ingredients and stir just until combined. There may be some lumps–don’t over-mix the bater. (Add a little splash of buttermilk if the mixture is too thick). Gently stir in blueberries.
  • Grease the warm skillet with butter or non-stick cooking spray. Use a 1/4 measuring cup to spoon the batter onto the pan. Cook until the bottom of the pancakes are golden and bubbles come to the surface. Flip to the other side and cook until golden.
  • Serve with your favorite pancake syrup.

Notes

Freezing Instructions: Allow the pancakes to cool, then lay on a baking sheet and flash freeze them, uncovered, for 30 minutes (flash freezing them first prevents them from sticking together once frozen) Transfer partially frozen pancakes to a freezer safe bag or container and freeze for up to 3-4 months. For best results, reheat in a warm oven, or toaster over. Reheating in the microwave on defrost for a few seconds will also work.

Nutrition

Calories: 187kcal | Carbohydrates: 26g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 52mg | Sodium: 199mg | Potassium: 398mg | Fiber: 1g | Sugar: 13g | Vitamin A: 265IU | Vitamin C: 14.8mg | Calcium: 181mg | Iron: 1.2mg

Have you tried this recipe?!

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I originally shared this recipe September 2011. Updated July 2020 with process photos and improved instructions.

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