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!
2cupsall-purpose flouror self rising flour, omiting the baking powder and salt
2teaspoonsbaking powder
1/2teaspoonbaking soda
1/4teaspoonsalt
1largelemon, zestedabout 2-3 Tablespoons zest
2largeeggs
1 1/2cupsmilk
1teaspoonvanilla
1/4cuplemon juicefrom the same lemon
1/4cupsugar
1 1/2cupsblueberriesfresh or frozen
2Tablespoonsbutterfor 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.