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Print: Lemon Blueberry Buttermilk Pancakes

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Lemon Blueberry Buttermilk Pancakes

Ingredients · Serves 4 · Prep 12 min · Total 32 min

  • Dry
  • 2 cups all-purpose flour
  • 3 tbsp granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • 1 tbsp lemon zest, from about 2 lemons
  • Wet
  • 2 cups buttermilk
  • 2 large eggs
  • 3 tbsp unsalted butter, melted, plus more for the pan
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • Berries
  • 1 ½ cups blueberries, fresh, or frozen without thawing
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Lemon Blueberry Buttermilk Pancakes

Steps

  1. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Rub the lemon zest into the dry mix with your fingers to release its oils.
  2. Whisk the buttermilk, eggs, melted butter, lemon juice and vanilla in another bowl.
  3. Stir the wet ingredients into the dry just until combined; lumps are fine. Rest the batter while the pan heats.
  4. Heat a nonstick skillet or griddle over medium heat and brush with butter. Pour 1/4-cup scoops of batter onto the pan.
  5. Scatter about 8 blueberries over each pancake right away. Adding them to the pan instead of the bowl keeps the batter from turning purple and helps them cook evenly.
  6. Cook until bubbles form and the edges look set.
  7. Flip and cook until golden. Blueberries make the bottom brown faster, so watch closely.
  8. Serve with maple syrup or a dusting of powdered sugar and extra berries.