Lemon Blueberry Pancakes
Lemon Blueberry Pancakes are fluffy and bursting with flavor thanks to real buttermilk, lemon zest and fresh blueberries.
Servings 8
Calories 322kcal
Ingredients
- 3 cups all-purpose flour
- 3 tbsp granulated sugar
- 1 tbsp baking powder
- 1 1/2 tsp baking soda
- 1 1/2 tsp salt
- 2 1/4 cups full-fat buttermilk
- 1/4 cup fresh lemon juice
- 3 large eggs
- 3 tbsp vegetable oil
- 1 tbsp lemon zest
- 1 1/2 tsp vanilla extract
- 1 1/2 cups blueberries
Instructions
- Preheat a non-stick, electric griddle to 350 degrees F.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt until well-blended.
- In another bowl, whisk together the buttermilk, lemon juice, lemon zest, eggs, vegetable oil and vanilla until smooth.
- Pour the buttermilk mixture into the flour mixture. Stir with a spatula or wooden spoon until the batter is blended. Some lumps are OK.
- Stir in the washed and dried blueberries.
- Scoop two tablespoons of batter onto the hot griddle per pancake. Flip the pancakes when you start to see bubbles in the batter.
- Continue to cook the pancakes on the second side for another minute or two, until the pancakes feel springy in the middle.
- Serve the Lemon Blueberry Pancakes with butter and maple syrup, honey or homemade whipped cream.
Nutrition
Calories: 322kcal | Carbohydrates: 49g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 77mg | Sodium: 899mg | Potassium: 199mg | Fiber: 2g | Sugar: 11g | Vitamin A: 228IU | Vitamin C: 7mg | Calcium: 187mg | Iron: 3mg