Description
Delicious and fluffy blueberry pancakes perfect for breakfast or brunch.
Ingredients
Scale
- 3 cups all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1½ teaspoons baking soda
- 1½ teaspoons salt
- 3 large eggs
- 3 cups buttermilk
- 1/3 cup butter (melted and cooled, plus more for frying pancakes)
- 1 tablespoon vanilla extract
- 1 medium lemon (juiced)
- 2 tablespoons lemon zest
- 1½ cups blueberries (fresh or frozen)
Instructions
- In a medium-sized mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt and whisk well.
- In a separate bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract. Add the wet ingredients to the dry ingredients and gently fold them together.
- Carefully fold in the lemon zest and blueberries just until combined. Set the pancake batter aside. (Note: You don’t want to overmix – the mixture should still be a little lumpy.)
- Heat a pan or nonstick griddle over medium heat, then add about 1 tablespoon of butter to grease the pan.
- For each pancake, pour about 1/3 cup batter onto the hot griddle and let it spread out into a 4″ round pancake.
- Allow the pancakes to cook until bubbles appear on the surface and the edges are beginning to look cooked, or about 2 minutes.
- Flip the pancakes, using a spatula, and continue to cook the other side until golden and cooked through, or about 1 minute more.
- Repeat this process with remaining batter. Serve pancakes with butter, syrup, or your favorite toppings. Enjoy!
Notes
- Be careful not to overmix the batter for fluffy pancakes.
- Serve with your choice of toppings like syrup or fresh fruit.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 150mg