Breakfast
Lemon Blueberry Pancakes
Fluffy, tangy, bright. The Saturday pancakes that ruined diner pancakes forever.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Makes
- 4 servings
Method
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In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
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In a separate bowl, whisk the buttermilk, eggs, melted butter, lemon zest, and lemon juice.
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Pour the wet ingredients into the dry and fold gently with a spatula. Stop as soon as the streaks of flour disappear — lumps are okay.
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Heat a non-stick skillet or griddle over medium-low heat. Add a small pat of butter and swirl to coat.
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Pour about ¼ cup of batter for each pancake. Immediately scatter a small handful of blueberries on top of each.
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Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes, until golden and cooked through.
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Keep warm on a plate in a 200°F oven while you cook the rest. Serve with maple syrup and a little more lemon zest on top.
Notes
For the lightest pancakes, mix the batter until *just* combined — a few floury streaks are fine. Overmixing makes them tough.