Lemon Blueberry Pancakes

I love making these Lemon Blueberry Pancakes because they combine the bright, zesty flavor of lemon with the sweet burst of fresh blueberries, making them the perfect breakfast treat. The pancakes are light and fluffy, with just the right balance of tart and sweet, and the addition of lemon zest and juice gives them a refreshing twist that feels like a little sunshine on your plate.

Why I’ll Love This Recipe

I enjoy how the tartness of the lemon complements the juicy, sweet blueberries in every bite. The pancakes are fluffy and soft, with just the right amount of citrus flavor without being overpowering. Topped with maple syrup and a dusting of powdered sugar, this breakfast feels indulgent, yet fresh. It’s a delicious and easy way to start the day!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Pancakes:

• 1 1/2 cups all-purpose flour

• 1 tablespoon sugar

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1 cup buttermilk (or regular milk with 1 tablespoon vinegar added)

• 1 large egg

• 2 tablespoons unsalted butter, melted

• 1 teaspoon vanilla extract

• 1 tablespoon lemon zest (from about 1 lemon)

• 2 tablespoons lemon juice

• 1/2 cup fresh blueberries (or more if you like)

For the Topping (optional):

• Maple syrup

• Powdered sugar (for dusting)

• Extra fresh blueberries

Directions

1. Prepare the Wet Ingredients: In a medium bowl, I whisk together the buttermilk, egg, melted butter, vanilla extract, lemon zest, and lemon juice until smooth.

2. Mix the Dry Ingredients: In a separate large bowl, I whisk together the flour, sugar, baking powder, baking soda, and salt.

3. Combine Wet and Dry Ingredients: I pour the wet ingredients into the dry ingredients and stir gently until just combined. I make sure not to overmix, as that can make the pancakes dense. The batter will be slightly lumpy, which is perfect!

4. Add the Blueberries: I gently fold the fresh blueberries into the batter, being careful not to crush them.

5. Cook the Pancakes: I heat a non-stick griddle or skillet over medium heat and lightly grease it with butter or oil. Once hot, I pour about 1/4 cup of batter onto the skillet for each pancake. I cook the pancakes for 2-3 minutes on the first side until bubbles form on the surface, then flip them and cook for another 1-2 minutes until golden brown.

6. Serve: I stack the pancakes on a plate and serve them warm with maple syrup, a dusting of powdered sugar, and a handful of fresh blueberries.

Servings and Timing

This recipe yields about 8 pancakes, enough for 2-3 servings. Prep time is around 10 minutes, and cook time is 15-20 minutes, so it’s a quick and easy breakfast.

Variations

I like to change it up by:

• Adding a handful of chopped strawberries or raspberries for a mixed berry version.

• Swapping out the lemon zest for orange zest if I want a different citrus flavor.

• Mixing in a bit of ricotta cheese for extra fluffiness and richness.

• Using frozen blueberries if fresh isn’t available—just be sure to fold them in gently to prevent the batter from turning purple.

Storage / Reheating

I store any leftover pancakes in an airtight container in the fridge for up to 2 days. To reheat, I pop them in the microwave for about 20-30 seconds or warm them in a toaster oven for a few minutes.

FAQs

1. Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk, but buttermilk adds a tangy flavor and makes the pancakes fluffier. If you don’t have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.

2. Can I use frozen blueberries?
Yes, you can use frozen blueberries, but be gentle when folding them in to avoid staining the batter. If using frozen, don’t thaw them first, as this can make the pancakes soggy.

3. Can I make the pancake batter ahead of time?
It’s best to use the batter right after mixing, as the leavening agents (baking powder and soda) work best when fresh. However, you can refrigerate the batter for up to 2 hours before cooking.

4. How do I make the pancakes fluffier?
Make sure to not overmix the batter. Lumpy batter leads to fluffier pancakes. Also, cooking at the right temperature is important—make sure your griddle or pan is hot enough but not too hot, or they will burn on the outside and stay raw inside.

5. Can I make these pancakes gluten-free?
Yes! You can use a gluten-free all-purpose flour blend to make these pancakes gluten-free. Just ensure the blend contains xanthan gum or add some if needed for texture.

Conclusion

These Lemon Blueberry Pancakes are the perfect way to start your morning with a burst of citrusy sweetness. They’re light, fluffy, and packed with fresh blueberries, making them an irresistible breakfast treat. Whether you’re enjoying them for a special occasion or just a cozy morning at home, these pancakes will bring a little sunshine to your day!

Print