Lemon Blueberry Pancakes
User Reviews
4.7
Lemon Blueberry Pancakes
Description
Lemon Blueberry Pancakes use buttermilk and baking soda to create a tender, slightly tangy base, enhanced with fresh lemon zest and juice for citrus brightness. The batter includes vanilla and melted butter for richness, mixed carefully with dry ingredients such as all-purpose flour, baking powder, salt, and sugar. Blueberries stirred in add juicy pockets of sweetness throughout each pancake.
Cooking the batter in a greased skillet over medium heat produces golden pancakes with light, fluffy interiors and slightly crisp edges. The lemon flavor complements the subtle tang of buttermilk while blueberries add fresh fruit notes. These pancakes are typically served with syrup but can be enjoyed plain or with other toppings.
For convenience, cooked pancakes can be flash frozen to prevent sticking, then stored in freezer bags for up to 3-4 months. Reheating in a warm oven or toaster preserves texture and flavor, providing a quick breakfast option whenever desired.
Ingredients
- 2 cups buttermilk
- 1/2 teaspoon baking soda
- 1 lemon , zest and juice
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 2 Tablespoons butter , melted
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 1/2 teaspoons baking powder
- 3 Tablespoons granulated sugar
- 1 cup blueberries , fresh or frozen
Instructions
- Heat skillet over medium heat.
- In a mixing bowl stir together buttermilk, baking soda, and juice and zest of lemon. Add egg, vanilla, and melted butter and stir to combine. In a separate large mixing bowl stir together flour, salt, baking powder, and sugar.
- Pour wet mixture into dry ingredients and stir just until combined. There may be some lumps--don't over-mix the bater. (Add a little splash of buttermilk if the mixture is too thick). Gently stir in blueberries.
- Grease the warm skillet with butter or non-stick cooking spray. Use a 1/4 measuring cup to spoon the batter onto the pan. Cook until the bottom of the pancakes are golden and bubbles come to the surface. Flip to the other side and cook until golden.
- Serve with your favorite pancake syrup.
Notes
- For freezing, cool pancakes thoroughly before flash freezing on a sheet to prevent sticking.
- Store frozen pancakes in an airtight container or bag for 3-4 months.
- Reheat pancakes in a warm oven or toaster to maintain texture; microwave reheating on defrost is a quick alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 52mg | 17% |
| Sodium | 199mg | 8% |
| Potassium | 398mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 265IU | 5% |
| Vitamin C | 14.8mg | 16% |
| Calcium | 181mg | 18% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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