blueberry lemon curd pancakes
Light, floof pancakes rippled with fresh blueberries and a tangy hint of lemony goodness.
Ingredients
- 2 tbsp butter, melted and cooled slightly
- 2 large eggs, at room temperature
- 1 tsp lemon zest
- 1/2 cup lemon curd
- 2 tsp vanilla extract
- 1 1/4 cup buttermilk, at room temperature
- 2 cups all purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup fresh or frozen blueberries
- butter, maple syrup, and/or powdered sugar, to serve
Instructions
- In a large bowl, whisk together the butter, eggs, lemon zest, lemon curd, and vanilla extract until combined. Whisk in the buttermilk until bubbly. Add the flour, baking powder, baking soda, and salt. Stir until just combined. Fold in the blueberries with a spatula. Take care not to overmix - a lumpy batter is good!
- Let the batter rest for 10 minutes on the counter.
- Melt 1 tablespoon of butter in a large skillet over medium heat. Drop in 1-2 1/4-cup portions of batter into the pan, leaving space between them. Cook until bubbles begin to form on top of the pancake, about 2-3 minutes. Flip and cook an additional 1-2 minutes. Transfer to a plate. Repeat with remaining batter, melting additional butter 1 tablespoon at a time if the skillet becomes too dry.
- Serve warm with butter, maple syrup, powdered sugar, and additional blueberries, as desired.