Description
These small, fluffy pancakes are bursting with bright lemon zest and juicy blueberries. Perfect for a quick breakfast or a sweet snack.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- Zest of 1 lemon
- 1 cup fresh blueberries
- Maple syrup for serving
Instructions
- Measure all ingredients and zest the lemon first. Rinse and pat the blueberries dry. Lightly grease a non-stick skillet and set it over medium heat.
- Whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk the buttermilk, egg, melted butter, and lemon zest. Pour the wet mixture into the dry and stir until just combined. Fold in the blueberries.
- Drop spoonfuls of batter onto the skillet to form bite-sized pancakes. Cook until bubbles form and edges look set, about 2–3 minutes. Flip and cook the other side for 1–2 minutes until golden.
- Transfer cooked bites to a plate and keep warm in a low oven if making multiple batches. Serve warm with maple syrup and extra lemon zest or berries.
Notes
For a lighter batter, use room temperature buttermilk and egg. Pat blueberries dry to prevent excess moisture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Cooking on skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 13g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg