These fluffy lemon blueberry pancakes are a delightful twist on the classic breakfast favorite, featuring a hint of lemon zest and juicy blueberries.
In a mixing bowl, combine the milk and the juice of the lemon. Let it sit for a few minutes to curdle.
This step creates a homemade buttermilk, which adds a tangy flavor to the pancakes.
In another bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
Mixing the dry ingredients separately ensures even distribution of the leavening agents.
Add the egg and melted butter to the milk mixture and whisk until combined.
Ensure the butter is not too hot to prevent cooking the egg.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
A few lumps in the batter are fine; overmixing can make the pancakes tough.
Heat a nonstick skillet over medium heat and lightly grease it with butter or oil.
Ensure the skillet is evenly heated to cook the pancakes uniformly.
Pour about 1/4 cup of batter onto the skillet for each pancake. Sprinkle a few blueberries on top.
Adding the blueberries directly to the batter ensures even distribution in each pancake.
Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
Flip the pancakes gently to maintain their shape.
Serve the pancakes warm with your favorite toppings, such as syrup or whipped cream.
Garnish with extra blueberries and a sprinkle of powdered sugar for a beautiful presentation.
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