thepioneerwoman
Blueberry Lemon Pancakes
These blueberry lemon pancakes are so easy to make with fresh blueberries, some lemon zest and juice, and store bought lemon curd.
👥 10 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●spatula
- ●skillet
- ●griddle
📝 Preparation Steps
1
Whisk together the flour, sugar, baking powder and salt in a large bowl.
2
In a separate bowl, whisk together the milk, buttermilk, eggs, lemon zest, lemon juice and vanilla. Slowly drizzle in the melted butter, whisking briskly.
large eggs2
3
Using a rubber spatula, start gently stirring the dry ingredients while slowly pouring in the wet ingredients. Switch to folding once all the wet ingredients have been added to avoid overworking the batter. Continue folding until everything is combined. Fold in the blueberries. The batter should still be lumpy. Cover the bowl with plastic wrap and let rest on the counter for ⏱️ 45 minutes to ⏱️ 1 hour, if possible. (If you don’t have time, don’t sweat it—the pancakes will still be good.)
4
Heat a griddle or large skillet over medium heat. If the batter is thick and you want thinner pancakes, add up to 1/4 cup more milk. Smear the griddle with butter and drop 1/4 to 1/3 cup batter onto the griddle for each pancake. Let cook until bubbles form on the surface, then flip and cook for another 1 to 1½ minutes. Serve topped with more blueberries and a dollop of lemon curd.
Lemon curd, for topping
Nutrition Facts
calories
203 Calories
fat Content
7 g
fiber Content
1 g
sugar Content
10 g
sodium Content
269 mg
protein Content
5 g
trans Fat Content
0 g
cholesterol Content
53 mg
carbohydrate Content
29 g
saturated Fat Content
4 g
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