Lemon Blueberry Pancakes

Ingredients

• 1 cup all-purpose bleached flour
• 2 teaspoons granulated sugar
• ½ teaspoon salt
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• 1 teaspoon finely-grated lemon zest
• ¾ cup buttermilk
• ¼ cup milk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• Vegetable oil for brushing griddle
• 1 cup frozen blueberries

Steps

1. Heat a large non-stick skillet or griddle over low heat while preparing ingredients.
2. Mix flour, sugar, salt, baking powder, and baking soda in medium bowl.
3. Whisk lemon zest into dry ingredients.
4. Microwave buttermilk and milk in a 2-cup Pyrex measuring cup to room temperature (20–30 seconds).
5. Whisk in egg, butter, and vanilla.
6. Add wet ingredients to dry ingredients and whisk until just mixed.
7. Return batter to measuring cup, stirring in a teaspoon or two of water if necessary, to make a thick, but pourable batter.
8. Increase heat to medium and generously brush skillet or griddle with oil.
9. When oil starts to spider, but before it starts to smoke, pour in batter about ¼ cup at a time to make pancakes. Work in batches, if necessary, to avoid overcrowding.
10. Sprinkle about 2 tablespoons frozen blueberries over the uncooked side of each pancake as it cooks.
11. When pancake bottoms are golden brown and tops start to bubble (2–3 minutes) flip pancakes.
12. Cook until pancakes are golden brown on remaining side.
13. Repeat, brushing skillet or griddle with oil between pancakes.
14. Serve hot.

More recipes with flour, baking powder, baking soda, lemon, buttermilk, milk, eggs, butter, vanilla or blueberries

Adapted from “Lemon Blueberry Pancakes” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.