Description
Zesty lemon and plump blueberries meet tender buttermilk batter in these vibrant American breakfast pancakes. Balanced sweetness from cane sugar and richness from vegetable oil create a light, fluffy texture with citrus brightness.
Ingredients
3 cups all-purpose flour
3 tbsp granulated sugar
1 1/2 cups fresh or flash-frozen blueberries
1 1/2 cups buttermilk
2 large eggs
2 tbsp vegetable oil
2 tbsp fresh lemon juice
1 tsp vanilla extract
1 tbsp lemon zest (grated from 1 lemon)
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Instructions
Sift flour, sugar, baking powder, baking soda, and salt into a large bowl
Whisk dry ingredients until fully combined
In a separate bowl, whisk buttermilk, lemon juice, zest, eggs, oil, and vanilla
Strain lemon zest through a fine-mesh sieve to remove bitter pith
Gently fold wet ingredients into dry using a silicone spatula
Fold in washed blueberries; work quickly before batter settles
Preheat griddle to 350°F (use thermometer for accuracy)
Portion 2 tbsp batter per pancake onto griddle
Flip when bubbles form on surface and edges firm—about 2-3 minutes per side
Notes
Let batter rest 3-5 minutes for better rising
Store leftover pancakes in airtight container at room temperature for up to 24 hours
To reheat, microwave 10-15 seconds or warm on griddle
Use frozen blueberries only if flash-frozen, not thawed
Overheating griddle causes rapid evaporation and rubbery texture
- Prep Time: 15
- Cook Time: 25
- Category: Breakfast & Brunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 270
- Sugar: 6g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 26g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 56mg