Lemon Blueberry Pancakes: Your Fluffy Spring Delight!
Lemon Blueberry Pancakes are a fluffy and delightful breakfast option perfect for spring, combining the zesty flavor of lemon with sweet blueberries.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the buttermilk, egg, melted butter, and lemon zest until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- Gently fold in the blueberries.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter for each pancake onto the skillet.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Serve warm with maple syrup or additional lemon zest if desired.
Notes
- For extra lemon flavor, add a bit of lemon juice to the batter.
- These pancakes can be made ahead and reheated in the toaster.
- Substitute whole wheat flour for a healthier option.
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg