Easy Lemon Blueberry Pancakes

Stack of lemon blueberry pancakes with maple syrup and a pat of butter.

5 from 1 vote

These lemon blueberry pancakes are quick, easy, and so tasty for breakfast or brunch! A pop of lemon zest, lemon juice, and fresh or frozen blueberries brings them to the next level.

Prep Time10

Cook Time10

Resting Time10

Total Time30

Servings: small pancakes

Calories: 172kcal

Author: Karishma Pradhan

Ingredients

½ stick unsalted butter plus more for cooking and serving
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

US Customary - Metric

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.
Note: 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!

Video

Notes

Butter: I like using butter to cook the pancakes for flavor, but it can burn quickly, so it's important to wipe off any burnt bits in between batches. Otherwise, just use a neutral oil with a high smoke point!

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); do not thaw before cooking.

Storage: 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.

Video: In the video, I use Greek yogurt instead of buttermilk. While buttermilk will give you the fluffiest texture, you can also use ⅓ cup Greek yogurt + ⅔ cup milk.

Nutrition