What could be better than classic blueberry pancakes? Lemon blueberry pancakes. Lemon and blueberries are a match made in heaven and a refreshing twist to my favorite light and fluffy pancakes.
On these chilly winter mornings I crave a comforting breakfast that's easy to make and bursting with flavor so these pancakes are a win-win. Serve with maple syrup, powdered sugar or blueberry sauce to enhance the tart blueberry flavor.
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs (lightly beaten)
2 1/2 cups buttermilk
4 tablespoons unsalted butter (melted)
1 cup fresh blueberries
zest from 1 lemon
Heat griddle to 375 degrees. Whisk the flour, baking powder, baking soda, salt and sugar in a medium bowl. Add the eggs, buttermilk and butter and whisk to combine. The batter should have some lumps.
Add 1/2 teaspoon of butter to the griddle and use a small ladle to pour the pancake batter on the griddle. Scatter the poured batter with berries and once bubbles appear on top flip over. Cook the pancakes until golden brown.
Repeat with remaining batter and serve warm with butter, maple syrup or powdered sugar.