Blueberry Pancakes
Fluffy blueberry pancakes made from scratch with lemon zest and a secret ingredient. Easy to make, lightly tangy, and perfect for weekend breakfasts.
Servings 4
Calories 674kcal
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 3 tablespoons white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet ingredients
- 2 large eggs
- 1 1/2 cup milk
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup butter melted, divided
- 1 teaspoon lemon zest
- 6 ounces fresh blueberries
Instructions
Get prepped
- Sift 2 cups all-purpose flour, 3 tablespoons white sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt into a large mixing bowl.
- Lightly beat 2 large eggs, then mix with 1 1/2 cup milk, 1 cup sour cream, 1 teaspoon vanilla extract, and half of the melted1/2 cup butterbutter.
Make the batter
- Make a well in the dry ingredients and pour in the wet ingredients. Stir carefully - do not overmix! A few flour streaks are fine.
- Gently fold in 1 teaspoon lemon zest and 6 ounces fresh blueberries.
Cook the pancakes
- Heat a skillet over medium-high heat and add the remaining butter.
- Scoop 1/4 to 1/2 cup of batter onto the pan.
- Wait for bubbles to appear and check that the bottom is golden brown, then flip.
- Cook for another few minutes, then transfer to a plate.
Serve
- Stack, serve, and devour!
Video
Notes
- Don’t overmix the batter. Stir just until combined.
- Fresh blueberries work best, but frozen are fine if you don’t mind a little color bleed.
- Let the batter rest a few minutes before cooking to help with fluffiness.
- Cook over medium heat for even browning.
- For extra flavor, try using half white sugar and half brown sugar for a subtle caramel note.
Nutrition
Calories: 674kcal | Carbohydrates: 70g | Protein: 14g | Fat: 38g | Saturated Fat: 23g | Cholesterol: 177mg | Sodium: 749mg | Potassium: 445mg | Fiber: 3g | Sugar: 20g | Vitamin A: 1383IU | Vitamin C: 5mg | Calcium: 248mg | Iron: 4mg
