Start your day with these fluffy and spongy Lemon Blueberry Pancakes. Bursting with fresh blueberries and a tangy lemon flavor, these pancakes are perfect for a delightful breakfast or brunch. Cooked to golden perfection, they are light, airy, and utterly delicious. Top them off with a drizzle of maple syrup or dusting of powdered sugar for the ultimate breakfast treat. These pancakes are sure to make your mornings brighter and happier.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 1/4 cup fresh lemon juice
- 2 tablespoons melted butter
- 1 large egg
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
- Maple syrup and powdered sugar, for serving
Directions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, lemon juice, melted butter, egg, and lemon zest.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix.
- Gently fold in the blueberries.
- Heat a non-stick skillet or griddle over medium heat.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
- Repeat with the remaining batter.
- Serve the pancakes warm with maple syrup and a dusting of powdered sugar.
