These Blueberry Pancakes are easily made from scratch, based on my buttermilk pancake recipe but filled with juicy blueberries, lemon zest and drizzled with honey! Perfect weekend breakfast the whole family will love!
In a large mixing bowl, whisk dry ingredients together (flour, baking soda, baking powder, sugar and salt).
1 cup all-purpose flour, ½ teaspoon baking soda, 1 teaspoon baking powder, 3 tablespoons sugar, ¼ teaspoon salt
Add lemon zest and stir in.
2 teaspoons lemon zest
If using homemade buttermilk, make it in a glass measuring cup.
1 cup buttermilk
Add egg, oil and vanilla and whisk well.
1 large egg, 2 tablespoons vegetable oil, ½ teaspoon vanilla extract
Add wet ingredients to dry ingredients and whisk just until incorporated. Do not overmix the batter.
Heat up your griddle or griddle pan over medium heat. I use a cast iron flat pan.
Pour just about ¼ cup of batter into your pan, then add blueberries on top. I add 4 to 5 large blueberries per pancake.
1 cup blueberries
Flip when you notice bubbles on the surface of each pancake.
Repeat until you use up the batter.
Serve with more blueberries and a drizzle of honey or maple syrup.
Notes
To properly measure out the flour, fluff it first with a fork or a whisk in the container you store it in. Then spoon it out into a measuring cup (for dry ingredients; no spout) and level off the top.
Follow my recipe for buttermilk substitute: https://www.crunchycreamysweet.com/buttermilk-substitute/
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
Serving size: 3 pancakes per person. This recipe makes 12 pancakes.