Blueberry Lemon Stack (Printable Version)
These pancakes are fluffy and packed with fresh blueberries, brightened with lemon zest and juice. Sweet-tart and oh-so-good for a breakfast treat!
# Ingredients:
01 -
1 cup fresh blueberries
02 -
1½ cups plain flour
03 -
2 tbsp regular sugar
04 -
2 tsp baking powder
05 -
½ tsp baking soda
06 -
1 cup tangy buttermilk
07 -
1 large egg
08 -
2 tbsp butter, melted
09 -
Zest from one lemon
10 -
2 tbsp juice from a lemon
11 -
¼ tsp salt
12 -
Cooking fat (butter or oil)
# Steps:
01 -
In a mixing bowl, combine the flour, salt, baking powder, soda, and sugar.
02 -
Stir together the egg, buttermilk, melted butter, zest, and lemon juice in another bowl.
03 -
Gently stir the wet mixture into the dry until just combined—leave it lumpy. Toss in the blueberries.
04 -
Pour about ¼ cup batter onto a greased pan preheated on medium. Flip over after bubbles pop (about 2-3 minutes), then cook the other side.
05 -
Pile pancakes on a plate. Top with syrup and extra blueberries.
# Notes:
01 -
Boost the lemony taste by mixing in 1 tsp of lemon extract.
02 -
Using frozen berries? Don't thaw them—they'll keep the batter from turning blue.