Lemon Blueberry Pancakes

Lemon blueberry pancakes are a bright, fresh twist on the classic breakfast favorite. The lemon adds a zesty kick that pairs perfectly with the sweetness of the blueberries. Here’s a simple recipe you can try:

Ingredients:

• 1 cup all-purpose flour
  
• 1 tablespoon sugar
  
• 1 teaspoon baking powder
  
• ½ teaspoon baking soda
  
• ¼ teaspoon salt
  
• ¾ cup buttermilk
  
• 1 large egg
  
• 2 tablespoons melted butter (plus more for the pan)
  
• 1 teaspoon vanilla extract
  
• Zest of 1 lemon
  
• 1 tablespoon fresh lemon juice
  
• ¾ cup fresh or frozen blueberries
  

Instructions:

1. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
   
2. Mix wet ingredients: In another bowl, whisk together buttermilk, egg, melted butter, vanilla, lemon zest and juice.
   
3. Combine: Pour the wet ingredients into the dry and stir until just combined. Don’t overmix—it’s okay if it’s a little lumpy. Gently fold in blueberries.
   
4. Cook: Heat a non-stick skillet or griddle over medium heat and grease lightly with butter. Pour ¼ cup of batter per pancake. Cook until bubbles form and edges look set, then flip and cook the other side until golden brown.
   
5. Serve: Stack pancakes and top with extra blueberries, a dusting of powdered sugar, and a drizzle of maple syrup or lemon glaze.
   

Try this unique breakfast recipe next time you stay at Terre Haute Campground!