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!
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
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!
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.