Lemon Blueberry Fluffy Pancakes (Print)

Soft pancakes with tart lemon and juicy blueberries for a bright, flavorful start to your morning.

# What You'll Need:

→ Dry Ingredients

01 - 3 cups all-purpose flour
02 - 3 tbsp granulated sugar
03 - 1 tbsp baking powder
04 - 1 1/2 tsp baking soda
05 - 1 1/2 tsp salt

→ Wet Ingredients

06 - 2 1/4 cups full-fat buttermilk
07 - 1/4 cup fresh lemon juice
08 - 3 large eggs
09 - 3 tbsp vegetable oil
10 - 1 tbsp lemon zest
11 - 1 1/2 tsp vanilla extract

→ Add-ins

12 - 1 1/2 cups blueberries (washed and dried)

# How to Make It:

01 - Preheat a non-stick, electric griddle to 350 degrees F.
02 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well blended.
03 - In another bowl, whisk together the buttermilk, lemon juice, lemon zest, eggs, vegetable oil, and vanilla until smooth.
04 - Pour the buttermilk mixture into the flour mixture. Stir with a spatula or wooden spoon until the batter is blended. Some lumps are OK.
05 - Gently stir the washed and dried blueberries into the batter.
06 - Scoop two tablespoons of batter onto the hot griddle per pancake. Flip the pancakes when bubbles appear in the batter.
07 - Continue to cook the pancakes on the second side for another minute or two, until they feel springy in the middle.
08 - Serve the Lemon Blueberry Pancakes with butter and maple syrup, honey, or homemade whipped cream.

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