Description
Fluffy pancakes bursting with fresh blueberries and a hint of lemon zest for a bright, flavorful breakfast.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup buttermilk
- 1 large egg
- 1 tbsp melted butter
- 1 tsp lemon zest
- 1/2 cup fresh blueberries
Instructions
- Whisk flour, sugar, baking powder, baking soda, and salt in a bowl.
- In another bowl, mix buttermilk, egg, melted butter, and lemon zest.
- Combine wet and dry ingredients, stirring until just mixed.
- Gently fold in blueberries.
- Heat a lightly greased skillet over medium heat.
- Pour 1/4 cup batter per pancake onto the skillet.
- Cook until bubbles form on top, then flip and cook until golden.
- Serve warm with maple syrup.
Notes
- For fluffier pancakes, let the batter rest for 5 minutes before cooking.
- Frozen blueberries can be used if fresh ones aren’t available.
- Adjust sugar to taste.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 8g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg