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Yields:
10 - 12 serving(s)
Prep Time:
30 mins
Total Time:
1 hr 15 mins
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Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 Tbsp. baking powder
- 3/4 tsp. kosher salt
- 1 cup whole milk, plus more as needed
- 3/4 cup buttermilk
- 2 large eggs
- 1 tsp. grated lemon zest
- 2 Tbsp. lemon juice
- 1 tsp. vanilla extract
- 4 Tbsp. salted butter, melted and slightly cooled, plus more for the griddle
- 1 1/2 cups fresh blueberries, plus more for topping
- Lemon curd, for topping
Directions
- Step 1Whisk together the flour, sugar, baking powder and salt in a large bowl.
- Step 2In a separate bowl, whisk together the milk, buttermilk, eggs, lemon zest, lemon juice and vanilla. Slowly drizzle in the melted butter, whisking briskly.
- Step 3Using a rubber spatula, start gently stirring the dry ingredients while slowly pouring in the wet ingredients. Switch to folding once all the wet ingredients have been added to avoid overworking the batter. Continue folding until everything is combined. Fold in the blueberries. The batter should still be lumpy. Cover the bowl with plastic wrap and let rest on the counter for 45 minutes to 1 hour, if possible. (If you don’t have time, don’t sweat it—the pancakes will still be good.)
- Step 4Heat a griddle or large skillet over medium heat. If the batter is thick and you want thinner pancakes, add up to 1/4 cup more milk. Smear the griddle with butter and drop 1/4 to 1/3 cup batter onto the griddle for each pancake. Let cook until bubbles form on the surface, then flip and cook for another 1 to 1½ minutes. Serve topped with more blueberries and a dollop of lemon curd.
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