Lemon Blueberry Pancakes

How to make Lemon Blueberry Pancakes:

• Heat skillet over medium low heat.
• In a mixing bowl stir together buttermilk, baking soda, and juice and zest of lemon. Add egg, vanilla, and melted butter and stir to combine.
• In a separate large mixing bowl stir together flour, salt, baking powder, and sugar.
• Pour wet mixture into dry ingredients and stir just until combined. There may be some lumps–don't over-mix the batter. (Add a little splash of buttermilk if the mixture is too thick). Gently stir in blueberries.

• Grease skillet with a little butter or non-stick cooking spray. Use a ¼ measuring cup to spoon the batter onto the hot greased pan. Cook until bubbles come to the surface and the bottom of the pancakes are golden. Flip to the other side and cook until golden.
• Serve with your favorite pancake syrup, and fresh blueberries on top, if desired.

Freezing Instructions:

Allow the pancakes to cool, then lay on a baking sheet and flash freeze them, uncovered, for 30 minutes (flash freezing them first prevents them from sticking together once frozen) Transfer partially frozen pancakes to a freezer safe bag or container and freeze for up to 3-4 months. For best results, reheat in a warm oven, or toaster over. Reheating in the microwave on defrost for a few seconds will also work.

CONSIDER TRYING THESE BREAKFAST FAVORITES:

• Classic French Toast
• German Pancakes
• Breakfast Quesadillas
• Buttermilk Pancakes
• Perfect Cinnamon Rolls
• Broccoli Cheese Quiche

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Recipe

4.67 from 33 votes

Lemon Blueberry Pancakes

Light and fluffy Lemon Blueberry Pancakes that can be whipped up quickly, with basic pantry ingredients. 

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Author Lauren Allen

Course Breakfast

Cuisine American

Servings 8

Calories 187

Cost 4

Prep 10 minutes mins

Cook 10 minutes mins

Total 20 minutes mins

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Ingredients

  

1x2x3x

• ▢ 2 cups buttermilk
• ▢ 1/2 teaspoon baking soda
• ▢ 1 lemon , zest and juice
• ▢ 1 large egg
• ▢ 1 1/2 teaspoons vanilla extract
• ▢ 2 Tablespoons butter , melted
• ▢ 2 cups all-purpose flour
• ▢ 1/4 teaspoon salt
• ▢ 2 1/2 teaspoons baking powder
• ▢ 3 Tablespoons granulated sugar
• ▢ 1 cup blueberries , fresh or frozen

Instructions

 

• Heat skillet over medium heat.
• In a mixing bowl stir together buttermilk, baking soda, and juice and zest of lemon. Add egg, vanilla, and melted butter and stir to combine. In a separate large mixing bowl stir together flour, salt, baking powder, and sugar.
• Pour wet mixture into dry ingredients and stir just until combined. There may be some lumps--don't over-mix the bater. (Add a little splash of buttermilk if the mixture is too thick). Gently stir in blueberries.
• Grease the warm skillet with butter or non-stick cooking spray. Use a ¼ measuring cup to spoon the batter onto the pan. Cook until the bottom of the pancakes are golden and bubbles come to the surface. Flip to the other side and cook until golden.
• Serve with your favorite pancake syrup.

Notes

Freezing Instructions: Allow the pancakes to cool, then lay on a baking sheet and flash freeze them, uncovered, for 30 minutes (flash freezing them first prevents them from sticking together once frozen) Transfer partially frozen pancakes to a freezer safe bag or container and freeze for up to 3-4 months. For best results, reheat in a warm oven, or toaster over. Reheating in the microwave on defrost for a few seconds will also work.

Nutrition

Calories: 187kcalCarbohydrates: 26gProtein: 4gFat: 7gSaturated Fat: 4gCholesterol: 52mgSodium: 199mgPotassium: 398mgFiber: 1gSugar: 13gVitamin A: 265IUVitamin C: 14.8mgCalcium: 181mgIron: 1.2mg

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I originally shared this recipe September 2011. Updated July 2020 with process photos and improved instructions.

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