These lemon blueberry pancakes are light, fluffy, and studded with juicy blueberries! A combination of buttermilk, lemon zest, and fresh lemon juice gives these pancakes a fresh and tangy flavor. Best of all, they're so easy to make and come together in just about 30 minutes.
In the summer, I usually have tons of blueberries lying around, so I love to make this pancake recipe along with my blueberry clafoutis. They make such an amazing breakfast treat on weekend mornings!
Why You'll Love This Recipe
- They're delicious. These blueberry lemon pancakes are made with fresh blueberries and zesty lemon, a perfect flavor combination.
- They're quick and easy. You'll have breakfast on the table in 30 minutes!
For more tasty breakfast recipes, try my breakfast beans, brown sugar pancakes, apple cider coffee cake, or banana coconut cake.
Ingredient Notes
Let's talk through key ingredients you'll need for these homemade pancakes:
- All Purpose Flour: AP flour produces tender and fluffy pancakes with the most consistent results, but you can substitute up to 50% of the flour with whole-wheat flour.
- Blueberries: You can use fresh or frozen blueberries in the recipe. If using frozen, place them on top of the batter in the pan (mixing them into the batter can cause some strange discoloration).
- Lemon: A combination of fresh lemon juice and lemon zest adds a nice pop of acidity and brightness to the pancakes. Don't skimp on the zest here!
- Buttermilk: Buttermilk offers several advantages to regular milk! It reacts with baking soda to develop carbon dioxide bubbles, while also tenderizing the batter. Need a buttermilk substitute? Substitute ⅓ cup greek yogurt with ⅔ cup buttermilk.
- Baking Soda and Baking Powder: Together, baking soda and baking powder promote browning and a fluffy texture!
- Vanilla Extract: A hint of vanilla brings a nice sweetness. For an extra lemony zing, add a few drops of lemon extract.
How to Make Lemon Blueberry Pancakes
Step 1 - Combine dry ingredients in a medium bowl.
Step 2 - In a separate bowl, whisk the wet ingredients together.
Step 3 - Fold the dry ingredients into the wet ingredients until mostly smooth. A lumpy batter is totally fine here! Don't overmix, or the pancakes will get tough. Rest batter for 10-15 minutes before cooking (up to 30 minutes).
Step 4 - Preheat a non-stick skillet, frying pan, or griddle over medium heat with a little butter or oil. Ladle ¼ cup of batter onto the hot griddle. Gently arrange blueberries evenly on top of each pancake.
TIP: To test if the pan is hot enough, sprinkle a bit of water on the pan. It will sizzle when hot enough. If your butter is burning, the pan is likely too hot!
Step 5 - Cook pancakes on one side until small bubbles begin to form, about 2-3 minutes. Use a non-stick spatula to gently peek at the underside of the pancake; when ready to flip, you should see golden brown edges.
Flip and cook on the other side for another 2 minutes or so.
Step 6 - Repeat the process of cooking and flipping pancakes with the remaining batter. Over time, the pan can get very hot, so make sure to reduce the heat if needed and wipe the pan if the butter begins to burn.
Serve warm, with a drizzle of maple syrup and butter!
Tips
For the best pancakes, try these expert tips:
- Flipping: I've found the best way to flip pancakes is to firmly slide a non-stick spatula halfway under the pancake, then keep sliding it about ¾ of the way under. Raise the spatula with the pancake a couple of inches above the pan, then flip the pancake in one fell swoop.
- Use the right equipment: A non-stick skillet or frying pan, a cast-iron skillet, or a non-stick griddle are your best bet for a fuss-free pancake experience.
- For even more blueberry flavor, spoon a dollop of homemade blueberry compote on top.
Storage and Make-Ahead Instructions
Leftover pancakes can be stored in an airtight container in the fridge for up to 5 days.
- For a softer texture, stack them with a damp paper towel on top. Microwave in 30-second intervals until warmed through.
- For a crisper texture, reheat in the toaster.
Recipe FAQs
I tested the difference between mixing blueberries into batter versus adding them on top of the pancakes. Texturally, I didn't notice much of a difference. Visually, however, adding them on top creates more evenly distributed berries and ensures a similar amount of fruit is added to each pancake.
There are a couple of reasons your pancakes are not cooking in the middle. Your pan is too hot or your batter is too thick. If the pancakes begin to brown excessively (or the butter is burning), make sure to turn down the heat.
Otherwise, try adding a bit more milk to thin out the batter. You can also turn the heat off the burner, then place a lid on top of the pan to help it "steam" and cook inside.
No! Unless your blueberries are excessively large, they should thaw quickly enough directly in the pan.
Arrange cooked pancakes on a baking sheet and keep warm in a 250°F/121°C oven.
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Happy eating! Love, KarishmaEasy Lemon Blueberry Pancakes
Ingredients
- ½ stick unsalted butter
- 1 large lemon, zested and juiced to yield 3 tablespoons lemon juice
- 2 tablespoons sugar
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon Diamond Crystal Kosher Salt, or ½ teaspoon Morton Kosher Salt or Sea Salt
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Melt butter: Melt ½ stick unsalted butter in the microwave. Set aside to cool slightly until warm but not hot.
- Mix the dry ingredients: Meanwhile, in a medium bowl, add the zest from 1 lemon and 2 tablespoons sugar. Use your fingers to rub the zest into the sugar until fragrant, about 1 minute. Whisk in 1 ¾ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and 1 teaspoon Diamond Crystal Kosher Salt.
- Mix the wet ingredients: In a separate mixing bowl, whisk melted butter, 1 cup buttermilk, 2 large eggs, lemon juice, and 1 teaspoon vanilla extract until combined.
- Finish the pancake batter: Gently stir the dry ingredients into the wet ingredients until just combined (some lumps are okay; do not overmix). Allow batter to rest for 10 - 15 minutes, but no more than 30 minutes.The batter should be thick and foamy, but if you prefer a thinner pancake, you can thin it with milk.
- Cook the pancakes: Meanwhile, preheat a non-stick skillet or electric griddle over medium heat.Add a teaspoon of butter to the pan. Scoop batter in ¼-cup increments and gently pour into the pan in a circular formation. Evenly arrange some of the blueberries atop each pancake. You can cook 2 - 4 pancakes at a time, depending on how large your pan is; just make sure they don't touch!Note: I prefer to use butter for flavor, but it can easily get too hot, so I recommend wiping the pan clean between batches to prevent burning!
- Using a non-stick spatula, flip the pancakes once bubbles begin forming and the bottoms are golden-brown, about 2-3 minutes. Cook on the other side for about 1-2 minutes until fully cooked through.Transfer cooked pancakes to a plate, and repeat the process, cooking and flipping the remaining pancakes.Note: You can use the spatula to gently "peek" under the pancake to see if they're golden-brown.
- Serve: Serve warm with a generous drizzle of warm maple syrup and a pat of butter. Enjoy!
Notes
- For a softer texture, stack them with a damp paper towel on top. Microwave in 30-second intervals until warmed through.
- For a crisper texture, reheat in the toaster.
Nutrition
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Happy eating! Love, Karishma