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“5 Secrets to Heavenly Lemon Blueberry Pancakes Worth Waking Up For”

Lemon blueberry pancakes
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Fluffy lemon blueberry pancakes with a hint of citrus and bursts of fresh blueberries, perfect for a weekend brunch.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups buttermilk
  • 1/4 cup milk
  • 3 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 1/4 cups fresh blueberries
  • Butter or oil, for cooking

Instructions

  1. Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
  2. In another bowl, whisk eggs, buttermilk, milk, melted butter, vanilla, lemon zest, and lemon juice until smooth.
  3. Pour wet ingredients into dry ingredients and stir gently until just combined.
  4. Fold in blueberries.
  5. Heat a skillet over medium-low heat and grease with butter or oil.
  6. Scoop 1/4 cup batter per pancake onto the skillet.
  7. Cook for 2–3 minutes until bubbles form and edges set.
  8. Flip and cook for another 2–3 minutes until golden brown.
  9. Repeat with remaining batter.
  10. Serve with maple syrup, blueberries, and lemon wedges.

Notes

  • Do not overmix the batter for fluffier pancakes.
  • Use fresh blueberries for best results.
  • Adjust heat as needed to prevent burning.

Nutrition

Keywords: Lemon blueberry pancakes, Homemade pancake recipe, Blueberry breakfast recipe, Lemon pancakes, Weekend brunch recipe, Easy pancakes from scratch

Find it online: https://mealcooked.com/lemon-blueberry-pancakes-recipe/