There’s nothing quite like waking up to the crisp morning air, a crackling campfire, and the smell of something delicious cooking in a cast-iron skillet. If you’re looking to level up your campfire breakfast game, Lemon Blueberry Pancakes are the way to go. Light, fluffy, and bursting with fresh citrus and juicy blueberries, these pancakes are the perfect way to start your day on a bright and flavorful note.

What You’ll Need:

• 1 ½ cups all-purpose flour
• 3 tablespoons sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup buttermilk (or use milk + 1 tablespoon lemon juice)
• 1 egg
• 2 tablespoons melted butter
• Zest of 1 lemon
• ½ teaspoon vanilla extract
• 1 cup fresh or frozen blueberries
• Cooking oil or butter for the skillet

How to Make ‘Em:

1. Mix the dry stuff. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. Add the wet ingredients. In another bowl, whisk the buttermilk, egg, melted butter, lemon zest, and vanilla extract. Pour the wet mixture into the dry and stir until just combined—don’t overmix, or your pancakes will lose that fluffy magic!
3. Fold in the blueberries. Gently stir them in, so they stay whole and juicy.
4. Fire up the skillet. Heat a cast-iron skillet over your campfire (or camp stove), adding a little butter or oil to keep things from sticking.
5. Cook to golden perfection. Pour about ¼ cup of batter per pancake into the skillet. When bubbles start forming on top, flip ‘em and cook until golden brown on both sides.
6. Dig in! Serve with a drizzle of maple syrup, extra blueberries, or a dusting of powdered sugar for the ultimate campfire breakfast.

These Lemon Blueberry Pancakes are a game-changer—bright, citrusy, and packed with fresh flavor. Plus, they’re easy to whip up in one bowl, meaning less cleanup and more time to enjoy the great outdoors. So grab your skillet, get that fire going, and start your morning off right!

Happy camping & happy eating! 🍋🥞🔥