Lemon Blueberry Pancakes

These lemon blueberry pancakes are light, airy and loaded up with delectable lemon and blueberry flavor. A triumphant mix for your breakfast or brunch table!

Prep Time5

Cook Time30

Total Time35

Servings: pancakes

Calories: 187kcal

Author: Heavenly Home Cooking

Ingredients

2 small lemons Zested and juiced. They should yield about 1 tablespoon of zest and 2 tablespoons of juice.
2 cups all-purpose flour
1 tablespoon baking powder Double acting
1 teaspoon baking soda
½ teaspoon salt
2 cups buttermilk
2 large eggs Room temp.
2 tablespoons butter Unsalted. Melted and cooled.
2 tablespoons honey
1½ cup blueberries

Instructions

In a large bowl, combine together flour, baking powder, baking soda, salt and lemon zest. Set aside.
Add buttermilk, eggs, butter, honey and lemon juice to a blender and blend for about 1 minute.
Alternatively, you can add the ingredients to a medium bowl and beat with an electric mixer or wire whisk for about 1 minute.
Pour wet ingredients into dry and stir until combined. Do not over mix.
Set batter aside and allow to rest for 5-10 minutes.
Meanwhile, spray a griddle or large flat-bottomed skillet with cooking spray or add about 1 tablespoon of butter. Heat over medium heat.
Ladle ¼ cup of batter onto cooking surface. Repeat until there is no more room on the cooking surface.
Scatter blueberries over the surface of uncooked sides of pancakes.
Cook until bubbles form and pop on the surface of the pancakes, about 4-5 minutes.
Use a non-stick wide spatula, or spray spatula with cooking spray and swiftly turn pancakes over. Cook for another 4-5 minutes.
Remove pancakes to a plate and repeat with remaining batter.

Notes

To store leftovers, place a square of wax paper between pancakes, then seal the stack in a freezer bag. They will keep in the freezer for up to 2 months. Reheat in the toaster or microwave.
Don't make the pancakes too large. They should not be more than 4.5-5 inches in diameter. If they're larger than that, they will be difficult to flip.
The perfect pancake flip is an acquired skill. To make things easier, start with a wide non-stick spatula. If you don't have a non-stick spatula, cooking spray is your friend. Spray the spatula before flipping the pancake. A wide spatula is a must. In one swift motion, slide the spatula under the pancake and quickly turn it back onto the griddle. It takes practice, but you will master the perfect pancake flip in no time!

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