Lemon Blueberry Pancakes (Printable)

Fluffy pancakes bursting with juicy blueberries and vibrant lemon zest, perfect for breakfast or brunch.

# What You Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 1 cup buttermilk
07 - 1/2 cup milk
08 - 2 large eggs
09 - 1/4 cup unsalted butter, melted and cooled
10 - Zest of 1 large lemon
11 - 2 tablespoons freshly squeezed lemon juice
12 - 1 teaspoon vanilla extract

→ Add-ins

13 - 1 cup fresh blueberries (or frozen, not thawed)

→ For Cooking

14 - Butter or oil, for greasing the pan

# How to Make It:

01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
02 - In a separate bowl, whisk buttermilk, milk, eggs, melted butter, lemon zest, lemon juice, and vanilla extract until smooth.
03 - Pour wet ingredients into dry ingredients and gently mix until just combined; some lumps are acceptable to avoid overmixing.
04 - Carefully fold fresh or frozen blueberries into the batter without overmixing.
05 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour 1/4 cup batter per pancake onto the skillet. Cook 2 to 3 minutes until bubbles form on the surface and edges look set.
07 - Flip pancakes and cook an additional 1 to 2 minutes until golden brown and cooked through.
08 - Repeat with remaining batter, greasing the skillet as needed. Serve warm with maple syrup, extra blueberries, or powdered sugar.

# Expert Suggestions:

01 -
  • Imagine sharing a secret with a friend: pancakes that stay light and fluffy but burst with fresh fruity bursts in every bite
  • One morning this became my go-to because it brought a bit of sunshine to slow weekend breakfasts
02 -
  • Do not overmix the batter; lumps keep pancakes fluffy rather than dense
  • Adding lemon zest fresh right into the batter wakes up every bite with brightness you’d miss otherwise
03 -
  • Temper the melted butter with some of the milk before mixing it in to prevent lumps of butter in your batter
  • The key secret to fluffy pancakes? Letting the batter rest for a few minutes after mixing so the leavening can start working

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