28/06/2026
🫐 🍋 Blueberry Lemon Pancakes 🥞✨
Makes: 8–10 fluffy pancakes
Ingredients
* 2 cups all-purpose flour
* 2 tbsp granulated sugar
* 2 tsp baking powder
* ½ tsp baking soda
* ½ tsp salt
* 2 large eggs
* 1¾ cups buttermilk
* ¼ cup unsalted butter, melted
* 1 tsp vanilla extract
* 1 tbsp fresh lemon zest
* 1 tbsp fresh lemon juice
* 1½ cups fresh blueberries
For Serving
* Maple syrup
* Extra blueberries
* Lemon zest (optional)
* Butter (optional)
Instructions
1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk the eggs, buttermilk, melted butter, vanilla, lemon zest, and lemon juice until smooth.
3. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Fold in the blueberries. (A few lumps are perfectly fine—don’t overmix.)
4. Heat a lightly buttered skillet or griddle over medium-low heat. Scoop about ¼ cup of batter for each pancake.
5. Cook until bubbles form on the surface and the edges begin to set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden brown and cooked through.
6. Stack the pancakes and serve with warm maple syrup, extra blueberries, and a sprinkle of fresh lemon zest.
✨ Tip: For extra fluffy pancakes, let the batter rest for 5–10 minutes before cooking. It gives the baking powder time to activate and results in a taller, softer pancake.