Delicious Blueberry Pancakes for a Perfect Weekend Breakfast
Follow this recipe to make exceptionally fluffy and moist blueberry pancakes, enhanced with lemon zest and a simple vanilla glaze, ideal for a relaxing weekend morning.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: About 10 pancakes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 2 large eggs
- 4 tablespoons unsalted butter, melted, plus more for the griddle
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 cup fresh or frozen blueberries
- 1/4 cup powdered sugar (for glaze)
- 2 tablespoons milk or water (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk the buttermilk, eggs, melted butter, vanilla extract, and lemon zest until combined.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine. Overmixing causes flat pancakes.
- Gently fold in the blueberries. If using frozen blueberries, do not thaw them first.
- Heat a lightly buttered griddle or large non-stick skillet over medium heat. The griddle is ready when a drop of water sizzles immediately.
- Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set. Flip and cook the second side until golden brown.
- While pancakes cook, prepare the glaze: Whisk together the powdered sugar, milk or water, and vanilla extract until smooth. Add more liquid, one teaspoon at a time, to reach a drizzling consistency.
- Serve the pancakes immediately, stacked, drizzled with the glaze, and optionally with maple syrup.
Notes
- To prevent blueberries from sinking, toss them lightly in one tablespoon of the dry flour mixture before folding them into the batter.
- For extra fluffy pancakes, let the finished batter rest for 5 minutes before cooking.
- You can prepare the dry ingredients ahead of time and store them in an airtight container for up to one week.
Nutrition
- Serving Size: 2 pancakes
- Calories: 320
- Sugar: 18
- Sodium: 350
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 10
- Cholesterol: 85