Lemon Blueberry Pancakes Fluffy (Print-Friendly Version)
Fluffy buttermilk pancakes with blueberry and bright lemon notes, ideal for a fresh start to the day.
# What You’ll Need to Make This:
→ Dry Ingredients
01 -
3 cups all-purpose flour
02 -
3 tablespoons granulated sugar
03 -
1 tablespoon baking powder
04 -
1.5 teaspoons baking soda
05 -
1.5 teaspoons salt
→ Wet Ingredients
06 -
2.25 cups full-fat buttermilk
07 -
0.25 cup fresh lemon juice
08 -
3 large eggs
09 -
3 tablespoons vegetable oil
10 -
1 tablespoon lemon zest
11 -
1.5 teaspoons vanilla extract
→ Add-Ins
12 -
1.5 cups fresh blueberries
# How to Prepare:
01 -
Preheat a non-stick electric griddle to 175°C.
02 -
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until thoroughly combined.
03 -
In a separate bowl, whisk together the buttermilk, fresh lemon juice, lemon zest, eggs, vegetable oil, and vanilla extract until smooth.
04 -
Pour the wet mixture into the dry ingredients. Stir gently with a spatula or wooden spoon until just blended. A few lumps in the batter are acceptable.
05 -
Fold in the washed and dried fresh blueberries until evenly distributed.
06 -
Scoop approximately two tablespoons of batter per pancake onto the hot griddle. Cook until bubbles form on the surface.
07 -
Flip each pancake and continue to cook for 1 to 2 minutes, or until the center is springy to the touch.
08 -
Serve pancakes warm with butter and your choice of maple syrup, honey, or whipped cream.
# Extra Tips:
01 -
Do not overmix the batter; a few lumps ensure fluffier pancakes.
02 -
Make sure blueberries are thoroughly dried to prevent excess moisture in the batter.