Lemon Blueberry Pancakes

By Rachel Cooks

Ingredients

2 cups all purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
2 large eggs, lightly beaten
1 ¼ cups milk
3 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon pure vanilla extract
1 tablespoon lemon zest ((from 1 lemon))
½ cup freshly squeezed lemon juice ((from 2 lemons))
1 cup blueberries, more if you prefer ((see note))

Prep Time15mins
Cook Time25mins
Servings5

Instructions

Preheat griddle to medium heat.

In a large bowl, mix flour, sugar, baking powder, baking soda and salt.

In a separate bowl, whisk together eggs, milk, melted butter, vanilla, and lemon zest until completely combined.

Add the egg mixture to the dry ingredients, mix lightly. Fold in lemon juice. Mixture will bubble up and get somewhat fluffy. Do not overstir. Gently fold in blueberries (see note).

Drop batter by ¼ cupfuls onto hot griddle. Cook 3 to 4 minutes or until bubbles appear on top and don’t pop. Flip, and cook 3 to 4 more minutes or until golden brown.