Description
Fluffy pancakes brightened with lemon juice and zest, dotted with juicy blueberries. Perfect for a weekend treat or a quick breakfast any day.
Ingredients
- 3 cups all-purpose flour
- 3 tbsp granulated sugar
- 1 tbsp baking powder
- 1 1/2 tsp baking soda
- 1 1/2 tsp salt
- 2 1/4 cups full-fat buttermilk
- 1/4 cup fresh lemon juice
- 3 large eggs
- 3 tbsp vegetable oil
- 1 tbsp lemon zest
- 1 1/2 tsp vanilla extract
- 1 1/2 cups blueberries
Instructions
- Preheat the griddle: Heat a non-stick electric griddle to 350°F.
- Mix the dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly blended.
- Mix the wet ingredients: In a second bowl, whisk buttermilk, lemon juice, lemon zest, eggs, oil, and vanilla until smooth.
- Make the batter: Pour the wet mixture into the dry mixture. Stir gently with a spatula just until combined. A few lumps are normal.
- Add blueberries: Fold in the washed and thoroughly dried blueberries.
- Cook: Scoop about 2 tablespoons of batter per pancake onto the hot griddle.
- Flip at the right time: When bubbles form on top and edges look set, flip.
- Finish cooking: Cook the second side 1–2 minutes until springy in the center and lightly golden.
- Serve: Enjoy warm with butter and syrup.
Notes
Keep pancakes warm in a 200°F oven while cooking the rest. Freezer-friendly for easy reheating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddle Cooking
- Cuisine: American