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Lemon Blueberry Pancakes

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Fluffy and tangy lemon-infused pancakes layered with fresh blueberries, topped with a creamy yogurt drizzle, perfect for a refreshing and indulgent breakfast or brunch treat.

Ingredients

Units Scale
  • For the pancakes:
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 cup buttermilk
  • 1/4 cup milk
  • 1/4 cup unsalted butter, melted
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1/2 cup fresh blueberries
  • For the topping:
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon honey or maple syrup
  • Fresh blueberries (for garnish)

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk together the egg, buttermilk, milk, melted butter, lemon zest, and lemon juice.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if the batter is a little lumpy.
  4. Gently fold in the fresh blueberries.
  5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
  6. Pour 1/4 cup of batter onto the skillet for each pancake, cooking for 2-3 minutes on each side, or until golden brown and cooked through.
  7. Stack the pancakes on a plate and top with a dollop of Greek yogurt and a drizzle of honey or maple syrup.
  8. Garnish with fresh blueberries and serve immediately.

Notes

  • If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
  • You can add more lemon zest to increase the tangy flavor if desired.
  • For extra sweetness, drizzle additional honey or maple syrup on top before serving.

Nutrition

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