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Lemon Blueberry Pancakes | An Easy Breakfast Recipe

Fluffy pancakes filled with juicy blueberries and lemon flavor, cooked to a golden brown.  These are the best pancakes for a summer breakfast!
Prep Time 10 minutes
Cook Time 15 minutes
Servings 10 pancakes

Ingredients

  • 1 cup unbleached all-purpose flour
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoonbaking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup buttermilk - You can make your own with 1/2 cup whole milk and 1 teaspoon of white vinegar and let it sit for at least 10 minutes
  • 1/4 cup fresh lemon juice
  • 1 Tablespoon lemon zest
  • NOTE: 1 large whole lemon should yield about 1/4 cup of juice and 1 Tablespoon of zest
  • 1 large egg
  • 2 tablespoons unsalted butter melted
  • 1 cup fresh blueberries - frozen blueberries would work too!
  • A little butter coconut oil or vegetable oil (for brushing the griddle) - cooking spray works too

Instructions

  • Wash the blueberries and set aside for later.
  • Mix the dry ingredients and the lemon zest in a large mixing bowl. Set the mixture aside.
  • In a medium bowl melt the butter in the microwave. Then to the melted butter, mix in the buttermilk, and egg. Add the buttermilk mixture of wet ingredients into dry ingredients all at once; whisk until just mixed. Then add in the blueberries and the lemon juice. Stir the pancake batter until combined. If the batter has a few small lumps, don't worry that's okay! Allow the mixture to rest for five minutes.
  • In the meantime, heat griddle or large skillet over medium-high heat. Brush griddle generously with the butter or oil. When a drop of water splashed on surface sizzles the hot skillet is ready. Pour the batter, about ¼ cup at a time, onto the skillet or griddle, making sure not to overcrowd. When the pancake bottoms are brown and top of the pancakes start to develop little bubbles, after about 2-3 minutes, flip cakes and cook until remaining side has browned, 1 to 2 minutes longer. Re-oil the skillet and repeat for the next batch of pancakes.
  • Serve warm with real maple syrup and butter, add any leftover blueberries to the top of each pancake, or enjoy them plain. They are delicious either way!
  • Store any leftover pancakes in an airtight container for up to 5 days. Just reheat on medium low heat on a skillet until warm.

Notes

 
  • This makes about 10 medium-sized pancakes.  Use a scant 1/4 cup measuring cup to scoop the batter.
  • Pancakes freeze well. Lay them flat on a plastic wrapped sheet tray and store with plastic between them in a freezer bag when frozen.