Description
These Lemon Blueberry Pancakes are extra fluffy and bursting with flavor. They're easy to make, perfect for brunch and they're freezer-friendly!
Ingredients
- 2 1/4 cup flour (I used Bob’s Red Mill 1:1 gluten-free flour)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 large eggs
- 1 tbsp fresh lemon zest
- 1/4 cup freshly squeezed lemon juice
- 2 tbsp maple syrup
- 3 tbsp melted butter
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 2 cups buttermilk
- 1 cup blueberries (fresh or frozen, I used frozen wild blueberries)
- Butter of cooking oil for cooking pancakes
- For serving: maple syrup, yogurt, nut butter, berries
Instructions
- In a medium bowl, whisk together flour, baking powder, and baking soda. Set aside.
- In a large bowl whisk together eggs, lemon zest, lemon juice, maple syrup, melted butter, vanilla extract, and sea salt. Whisk until well mixed.
- Add buttermilk and whisk briefly again.
- Add the dry ingredients to the wet ingredients and whisk and fold gently to mix. Do not overmix.
- When the batter is just mixed together, fold in the blueberries.
- Heat a large pan over medium-high heat.
- Add butter and form pancakes using a spoon. Don’t overcrowd your pan. I do 3-4 pancakes on a 12 inch pan.
- Cook for 2-3 minutes on each side or until golden on both sides. Flip when bubbles start to appear and the sides are set. Lower the heat if needed.
- Keep your cooked pancakes warm in a preheated oven at 170F (75C) on a baking sheet until you finish cooking the rest of the batter.
- Serve with your favorite toppings and enjoy!
Notes
Vegan buttermilk - Measure 2 cups almond milk and remove 2 tbsp. Add 2 tablespoons of lemon juice or apple cider vinegar and stir gently. Let the mixture sit for 5-10 minutes. It’s ready when it slightly thickens and curdles.
Keep your pancakes warm - Preheat your oven to 170F (75C). Lay your finished pancakes in a single layer on a baking sheet and keep them in the oven while you cook the rest of the batter to keep them warm.
Storing - Store the pancakes in an airtight container in the fridge for 4-5 days. Or store in a freezer-safe container in the freezer for up to 2-3 months.