Ingredients
Equipment
Method
- Heat a skillet over medium heat.
- In a mixing bowl, stir together buttermilk, baking soda, and the juice and zest of lemon. Add a large egg, vanilla extract, and melted butter, stirring until everything is well combined.
- In a separate large mixing bowl, stir together flour, salt, baking powder, and granulated sugar.
- Pour the wet mixture into the bowl of dry ingredients. Gently stir just until combined.
- Add the blueberries gently into the batter.
- Grease the warm skillet with butter or non-stick cooking spray.
- Using a ΒΌ measuring cup, spoon the batter onto the skillet.
- Cook until the bottom is golden brown and bubbles start to form on the surface.
- Flip the pancakes carefully and cook the other side until golden.
- Transfer the pancakes to a plate and serve warm with your favorite pancake syrup.
Notes
- Storage: To store leftovers, place the pancakes in an airtight container and refrigerate. They will keep well for up to 3 days.
- Freezing: You can freeze pancakes for future breakfasts. Just allow them to cool and flash freeze on a baking sheet before transferring to a freezer bag. They can be stored for up to 3 to 4 months.
- Reheating: For best results, reheat pancakes in a toaster or oven to keep them crispy. You can also microwave them, but they may lose some texture.
- Serving Suggestions: Lemon Blueberry Pancakes are delicious with maple syrup, but you can also top them with whipped cream, additional blueberries, or a dusting of powdered sugar.
- Variations: Experiment with different berries or citrus fruits. Raspberries or strawberries can be great substitutes for the blueberries.