Fruit Filled Deliciousness
Blueberry Lemon Pancakes
Bright, fruity, and a little zesty, bring the weekend sunshine to your plate.
Ingredients
Instructions:
In a large bowl, whisk together flour, sugar baking powder, baking soda, and salt. In another bowl, whisk buttermilk, melted butter, egg, and lemon zest until smooth. Pour wet ingredients into the dry mixture and stir until just combined. Gently fold in blueberries. Heat a skillet over medium heat, lightly greased. Pour ¼ cup batter per pancake. Cook until bubbles form, flip, and cook until golden.
Serve warm with maple syrup or extra blueberries on top.
Ingredients
- 1 ½ cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- 2 tbsp melted butter
- 1 egg
- Zest of 1 lemon
- 1 cup fresh blueberries
Instructions:
In a large bowl, whisk together flour, sugar baking powder, baking soda, and salt. In another bowl, whisk buttermilk, melted butter, egg, and lemon zest until smooth. Pour wet ingredients into the dry mixture and stir until just combined. Gently fold in blueberries. Heat a skillet over medium heat, lightly greased. Pour ¼ cup batter per pancake. Cook until bubbles form, flip, and cook until golden.
Serve warm with maple syrup or extra blueberries on top.