Description
A quick, forgiving, and delicious pancake recipe that serves as a perfect 5pm dinner savior. These pancakes are light, fluffy, and brightened with lemon zest, requiring only one bowl and simple pantry ingredients.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 2 tablespoons (25g) sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 medium lemon, zested
- 1 ½ cups (360ml) buttermilk
- 2 large eggs, room temperature
- 3 tablespoons (45g) unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 ½ cups (225g) fresh or frozen blueberries
- Extra butter for the pan
Instructions
- Zest the lemon and set aside. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the lemon zest to the dry mix and whisk to distribute evenly.
- In a medium bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until combined.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold the ingredients together until just combined. Do not overmix; small lumps are acceptable.
- Gently fold in the blueberries. If using frozen blueberries, toss them in a little flour first to prevent sinking and do not thaw them.
- Heat a non-stick skillet or griddle over medium heat. Test readiness by flicking water drops onto the surface; they should bead up and dance. Lightly grease the pan with butter.
- Pour about ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and pop, leaving holes that don’t fill in (about 2-3 minutes).
- Flip carefully and cook for another 1-2 minutes until golden brown.
- Transfer cooked pancakes to a plate and keep warm in a 200°F oven while cooking the rest. Serve immediately with maple syrup, honey, or powdered sugar.
Notes
Do not overmix the batter, as this develops gluten and makes pancakes tough. Keep the pan at medium heat to prevent burning the outside while the inside remains raw. If using frozen blueberries, do not thaw them first. For best results, let the batter rest for 5-10 minutes before cooking if time permits.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes per servi
- Calories: 280
- Sugar: 12
- Sodium: 320
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 42
- Fiber: 2
- Protein: 8
Keywords: pancakes, buttermilk pancakes, blueberry pancakes, lemon zest, quick dinner, breakfast for dinner, weeknight meals, family friendly