Lemon Blueberry Pancakes Syrup (Printable)

Fluffy pancakes with fresh blueberries and lemon zest, served with sweet maple syrup.

# What You'll 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 - 3 tablespoons 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

→ For Serving

14 - Maple syrup
15 - Additional butter (optional)
16 - Powdered sugar (optional)

# Directions:

01 - Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
02 - In a separate bowl, whisk the buttermilk, milk, eggs, melted butter, lemon zest, lemon juice, and vanilla extract until smooth.
03 - Pour the wet ingredients into the dry ingredients and gently stir until just combined, leaving a few lumps.
04 - Fold in the fresh blueberries carefully to avoid breaking them.
05 - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour 1/4 cup of batter per pancake onto the skillet and cook until bubbles appear and edges set, about 2-3 minutes.
07 - Flip pancakes and cook for an additional 1-2 minutes until golden and cooked through; repeat with remaining batter.
08 - Stack pancakes warm with extra blueberries and drizzle with maple syrup; optionally add powdered sugar or butter.

# Expert Advice:

01 -
  • The lemon zest wakes up the whole batter without making it sour, just bright and alive.
  • Blueberries stay plump and juicy instead of turning into purple smudges.
  • You can mix everything in under ten minutes and still impress anyone at the table.
  • Leftovers reheat beautifully, so you can make extra and thank yourself later.
02 -
  • Don't overmix the batter, those lumps are actually tiny pockets of tenderness waiting to happen.
  • Let the melted butter cool before adding it to the wet ingredients or you'll end up with scrambled eggs in your pancake batter.
  • Medium heat is your sweet spot, too high and the outside burns before the inside cooks, too low and they turn pale and rubbery.
  • If the first pancake is always a disaster, don't worry, it's the tester that tells you if your heat is right.
03 -
  • Use a ice cream scoop or measuring cup to pour the batter so every pancake is the same size and cooks evenly.
  • Keep finished pancakes warm in a low oven on a baking sheet while you cook the rest of the batch.
  • If your batter thickens while it sits, stir in a tablespoon of milk to loosen it back up.
  • Zest the lemon before you juice it, trust me on this one.

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