Lemon Blueberry Pancakes
These Lemon Blueberry Pancakes are the BEST for a delicious breakfast treat! Light, fluffy, and sweet. Fresh lemon and blueberries mixed into an easy-to-make pancake batter, then cooked to buttery perfection. This pancake recipe is full of spring flavors!
Ingredients
- 2 cups all-purpose flour or self rising flour, omiting the baking powder and salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large lemon, zested about 2-3 Tablespoons zest
- 2 large eggs
- 1 1/2 cups milk
- 1 teaspoon vanilla
- 1/4 cup lemon juice from the same lemon
- 1/4 cup sugar
- 1 1/2 cups blueberries fresh or frozen
- 2 Tablespoons butter for cooking
Instructions
- Mix the flour, baking powder, baking soda, salt, and lemon zest together in a large mixing bowl.
- Whisk together the eggs, milk, vanilla, lemon juice, and sugar in a separate bowl.
- Pour the liquid ingredients into the dry ingredients and mix until well combined.
- Add in the blueberries and mix.
- Heat up the butter (1/2 - 1 Tablespoon at a time, as needed throughout cooking) in a pan over medium-high heat.
- Add 1/4 cup of the pancake batter to the pan and cook for about 2-3 minutes on each side.
- Continue the cooking process with the remaining batter.
- Serve and enjoy!
Notes
- Makes 14-16 pancakes.
- This recipe calls for all-purpose flour. However, you can also use self-rising flour! Simply omit the baking powder and salt in the recipe to swap it out.
Nutrition
Calories: 129kcal
Tried this recipe?Let us know how it was!