Lemon Blueberry Fluffy Pancakes (Printable)
Fluffy pancakes infused with lemon zest and fresh blueberries, served with warm maple syrup for a bright morning.
# 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 - 2 large eggs
08 - 2 tablespoons unsalted butter, melted and cooled
09 - 1 teaspoon pure vanilla extract
10 - Zest of 1 large lemon
11 - 2 tablespoons freshly squeezed lemon juice
→ Add-ins
12 - 1 cup fresh blueberries
→ For Cooking and Serving
13 - Butter or oil for greasing pan
14 - Maple syrup, warmed
15 - Extra lemon zest (optional)
# Directions:
01 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well blended.
02 - In a separate bowl, whisk the buttermilk, eggs, melted butter, vanilla extract, lemon zest, and lemon juice until fully incorporated.
03 - Pour the wet ingredients into the dry ingredients and gently fold until just combined. Small lumps are acceptable—avoid overmixing to ensure tender results.
04 - Gently fold the fresh blueberries into the batter, being careful not to crush them.
05 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour approximately 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges appear set, about 2–3 minutes. Flip and cook for an additional 1–2 minutes until golden brown and cooked through.
07 - Repeat with remaining batter, greasing the pan as needed between batches.
08 - Stack pancakes warm and serve with maple syrup, additional blueberries, and a sprinkle of lemon zest if desired.
# Expert Advice:
01 -
- The lemon zest wakes up your senses before you even take a bite
- Blueberries burst in your mouth creating little pockets of sweetness
- These pancakes manage to feel indulgent while still being simple enough for a Tuesday morning
02 -
- Letting the batter rest for 5 to 10 minutes before cooking makes a noticeable difference in texture
- If you dont have buttermilk, mix whole milk with a tablespoon of lemon juice and let it sit for 5 minutes
- Frozen blueberries work fine but add them frozen straight from the freezer, never thawed first
03 -
- Grate your lemon zest before juicing so you dont struggle to extract it from the squeezed fruit
- Keep the heat at medium or lower to prevent burning the outside before the inside cooks through