Lemon Blueberry Pancakes (Print Version)
# Ingredients:
01 -
1½ cups all-purpose flour
02 -
2 tbsp granulated sugar
03 -
2 tsp baking powder
04 -
½ tsp baking soda
05 -
¼ tsp salt
06 -
1 cup buttermilk
07 -
1 large egg
08 -
2 tbsp melted butter
09 -
Zest of 1 lemon
10 -
2 tbsp lemon juice
11 -
1 cup fresh blueberries
12 -
Butter or oil for cooking
# Instructions:
01 -
Whisk flour, sugar, baking powder, baking soda, and salt in a bowl.
02 -
In another bowl, blend buttermilk, egg, melted butter, lemon zest, and juice.
03 -
Gently fold wet ingredients into dry until just mixed (lumps are okay). Fold in blueberries.
04 -
Heat a greased skillet over medium. Pour ¼ cup batter per pancake. Flip when bubbles form (2-3 mins per side).
05 -
Stack warm pancakes with extra berries and maple syrup.
# Notes:
01 -
For extra lemon flavor, add a teaspoon of lemon extract to the batter.
02 -
If using frozen blueberries, don't thaw them first - add them frozen to prevent color bleeding.