Blueberry Lemon Treat (Printable Version)
Pancakes so light and airy they almost float, filled with blueberries and a hint of lemon. A quick and delightful start to your morning that doesn't take much hassle.
# Ingredients:
01 -
¾ cup 2% or whole milk
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4 tablespoons sugar (granulated)
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1 teaspoon lemon extract
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2 teaspoons grated lemon zest
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1.5 cups blueberries (fresh is best, but thawed frozen works)
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¼ cup melted butter (make sure it’s not hot)
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1 teaspoon baking soda
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2 eggs (large)
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2 cups plain flour (all-purpose)
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1 cup buttermilk
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3 teaspoons baking powder
# Steps:
01 -
Grab a mixing bowl and whisk together the flour, sugar, baking soda, and baking powder.
02 -
Put in buttermilk, milk, eggs, lemon zest, lemon extract, and melted butter into the bowl. Stir lightly until combined but don’t overdo it—the batter will look lumpy and thick!
03 -
Let the bowl of batter chill out at room temperature for about 3-4 minutes. This step ensures fluffier results.
04 -
Get a griddle or nonstick pan heated on medium and spray it lightly with cooking oil.
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Spoon out ¼ cup of the mix onto the hot pan. Smooth it out gently into a circle with a spatula or the back of a spoon.
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Toss a few blueberries onto each pancake. Option: If you'd rather, fold them into the batter—just stir lightly to keep them from popping open.
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Check for bubbles on the top and edges, then flip and finish the other side till it’s golden. Don’t flip more than once!
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Serve these warm pancakes with a drizzle of maple syrup or some blueberry pie filling. So good!
# Notes:
01 -
If you want fluffier pancakes, let the batter sit for 3-4 minutes before you start pouring.
02 -
To mix berries into the batter instead of sprinkling, fold them in carefully, so they don’t burst and stain everything.