Lemon Blueberry Pancakes Recipe: A Delightful Breakfast Treat

Lemon Blueberry Pancakes are a delightful breakfast option. They combine the tangy taste of lemon with the sweetness of blueberries. This recipe yields eight 4-inch pancakes, perfect for a family breakfast. The preparation time is about 10 minutes, and cooking takes around 5 minutes per batch. These pancakes are part of American cuisine and are vegetarian-friendly.

• 1 cup all-purpose bleached flour
• 2 teaspoons granulated sugar
• ½ teaspoon salt
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• 1 teaspoon finely-grated lemon zest
• ¾ cup buttermilk
• ¼ cup milk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• Vegetable oil for brushing griddle
• 1 cup frozen blueberries

• Non-stick skillet or griddle
• Medium bowl
• Whisk
• 2-cup Pyrex measuring cup

Procedure

1. Heat a large non-stick skillet or griddle over low heat while preparing ingredients.
2. Mix flour, sugar, salt, baking powder, and baking soda in a medium bowl.
3. Add lemon zest to the dry ingredients and whisk together.
4. Microwave buttermilk and milk in a measuring cup to room temperature (20–30 seconds).
5. Add egg, melted butter, and vanilla to the milk mixture and whisk.
6. Add wet ingredients to dry ingredients and whisk until just mixed.
7. If needed, add a teaspoon or two of water to make a thick but pourable batter.
8. Increase heat to medium and brush skillet or griddle with oil generously.
9. When oil shimmers but before it smokes, pour in batter about ¼ cup at a time to make pancakes.
10. Sprinkle about 2 tablespoons of frozen blueberries over each pancake as it cooks.
11. When pancake bottoms are golden brown and tops start to bubble (2–3 minutes), flip pancakes.
12. Cook until pancakes are golden brown on the other side.
13. Repeat, brushing skillet or griddle with oil between batches.
14. Serve hot.

Nutritional Values