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Lemon Blueberry Pancakes

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 250
Fluffy and flavorful pancakes infused with lemon zest and bursting with blueberries, perfect for a bright breakfast treat.

Ingredients

Dry ingredients

  • 2 cups all-purpose flour
  • 3 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt

Wet ingredients

  • 2 large eggs, separated (yolks and whites separated)
  • 1 3/4 cups buttermilk
  • 4 tbsp unsalted butter, melted and cooled
  • 1 lemon lemon, zested and juiced (about 1 tbsp zest and 2 tbsp juice)
  • 1 tsp vanilla extract
  • 1–1.5 cups blueberries (fresh or frozen; do not thaw if frozen)

For cooking and serving

  • unsalted butter or neutral oil (for greasing griddle or skillet)
  • maple syrup, extra butter, and lemon zest (for serving)

Instructions 

  • Whisk dry ingredients: In a large bowl, combine flour, sugar, baking powder, and salt.
  • Combine wet ingredients: In a separate bowl, whisk egg yolks, buttermilk, melted butter, lemon zest and juice, and vanilla.
  • Whip egg whites until stiff peaks form.
  • Mix wet and dry, then fold in whipped egg whites gently. Rest batter for 5 minutes.
  • Heat a greased skillet over medium heat, pour 1/4 cup batter, add blueberries, cook until bubbles form, then flip and cook until golden.

Notes

For fluffier pancakes, do not overmix the batter and fold in egg whites gently.
Calories: 250kcal
Cost: $15
Course: Breakfast
Cuisine: American
Keyword: Pancakes