Lemon Blueberry Pancakes
Brighten up your mornings with these fluffy and flavorful Lemon Blueberry Pancakes! Bursting with fresh blueberries and infused with the zesty tang of lemon juice and lemon zest, this recipe combines the perfect balance of sweetness and citrusy freshness. Made with rich buttermilk and a touch of melted butter, these pancakes are wonderfully tender and packed with homemade charm. Quick to prepare in just 25 minutes, this breakfast classic is perfect for weekend brunch or a weekday treat. Top them off with a drizzle of maple syrup, a dusting of powdered sugar, or a handful of even more blueberries for an irresistible start to your day. Perfect for citrus lovers, these pancakes redefine breakfast comfort food with a vibrant twist!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 large Egg
- 1.25 cups Buttermilk
- 3 tablespoons Unsalted butter (melted and cooled slightly)
- 2 teaspoons Lemon zest
- 2 tablespoons Lemon juice
- 1 cup Fresh blueberries
- 1 as needed Vegetable oil or butter (for cooking)
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk the egg, buttermilk, melted butter, lemon zest, and lemon juice until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; the batter should be slightly lumpy.
Carefully fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease with vegetable oil or butter.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes carefully and cook the other side for an additional 2-3 minutes, or until golden brown and fully cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with your favorite toppings, such as maple syrup, powdered sugar, or extra fresh blueberries.
Nutrition Facts
Calories |
1576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.2 g | 89% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 347 mg | 116% | |
| Sodium | 2239 mg | 97% | |
| Total Carbohydrate | 206.4 g | 75% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 56.2 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 431 mg | 33% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 842 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
