Blueberry Lemon Pancakes
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Kickstart your morning with fluffy Blueberry Lemon Pancakes that are ready in just 30 minutes! You'll love the tart lemon flavor mixed with sweet, juicy blueberries in every single bite. Perfect for lazy weekend mornings and holiday brunch!
Why You'll Love This Recipe!
- Perfect Texture: buttermilk batter makes these pancakes tender and fluffy.
- Quick and Easy Recipe: you'll be serving these homemade flapjacks in just minutes!
- Make Ahead: batter can be made ahead so it's ready when you are.
Just when you thought buttermilk pancakes couldn't get any better, here's a recipe that adds fresh blueberries and lemon zest to the batter for a whole new taste experience. Get ready to dive into this stack of yumminess, which is my favorite way to start the day!
Love this flavor combination? Try my Blueberry Lemon Crumble dessert, Lemon Blueberry Pastry, and Blueberry Cheesecake Cupcakes for a real treat! Or, make your pancakes on one pan with these easy Sheet Pan Pancakes from Mix.
Ingredient List
You probably have most of these ingredients in your pantry and fridge, which makes shopping super convenient! See recipe card for quantities.
- all purpose flour
- sugar
- baking powder
- baking soda
- salt
- large egg
- buttermilk
- butter
- fresh lemon zest
- fresh lemon juice
- vanilla extract
- fresh blueberries
Step by Step Instructions
1. Add the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk together until smooth.
2. In another bowl, beat the egg and then add the buttermilk, melted butter, lemon zest, lemon juice, and vanilla extract. Stir well to combine.
3. Mix the wet ingredients with the dry ingredients and stir until just combined. Be careful not to over mix; it's okay if there are a few lumps.
4. Fold in the blueberries gently without stirring too much.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with a little butter, oil, or cooking spray.
6. Pour about ¼ cup of batter for each pancake onto the frying pan. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes and cook on the second side for an additional 2-3 minutes, or until golden brown and cooked through.
8. Serve warm with maple syrup or honey, or garnish the top of each pancake with powdered sugar and extra blueberries if desired.
Helpful Tips
- Fresh is best: use fresh fruit and freshly squeezed lemon juice for best results.
- Watch the temperature: keep the skillet or griddle hot enough to quickly cook the pancakes, but not too hot or they will burn.
- Lightly mix the batter: to achieve a fluffy texture, be sure not to over mix the batter. If you do, the pancakes could turn out tough and dry.
Serving Ideas
- Syrups and Sauces: Apart from classic maple syrup, consider fruit syrups, honey, or a lemon glaze to complement the lemon flavor in the pancakes.
- Fresh Fruit: Serve with additional fresh blueberries, sliced strawberries, bananas, or a mixed fruit platter for a refreshing side.
- Bacon or Sausage: For a savory contrast, million dollar bacon or crescent roll breakfast casserole pairs well with the sweetness of the pancakes.
- Eggs: Scrambled, poached, or fried eggs can make the meal more filling and provide a protein boost. Baked eggs with corned beef hash is also a great accompaniment.
Recipe FAQ
Absolutely! Frozen blueberries work in a pinch. Use them directly from the freezer without thawing to prevent the batter from turning blue.
Heat the griddle to a medium heat, around 350°F. This temperature allows the pancakes to cook evenly without burning.
Flip the pancakes when bubbles form on the surface and the edges start to look set. This usually takes about 2-3 minutes.
Variations
You'll get the best results if you stick with the original recipe, but if substitutions are needed, here are some great ideas:
- All-Purpose Flour: You can use whole wheat flour for a healthier option, but this might change the texture slightly. A gluten-free flour blend can also be used for a gluten-free version.
- Buttermilk: You can make your own buttermilk by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for 5 minutes.
- Lemon Juice: If you don't have fresh lemons, you can use a bit of lemon extract, but the fresh flavor will be less pronounced. Bottled lemon juice is not recommended.
- Fresh Blueberries: Frozen blueberries are a possible alternative. Do not thaw them before adding to the batter to avoid discoloration.
Storage Guide
MAKE AHEAD: The batter can be made ahead and stored in an airtight container in the refrigerator overnight as long as you keep dry ingredients separate from wet ingredients.
LEFTOVERS: Once cooked, lemon blueberry pancakes should be stored in an airtight container or wrapped tightly in plastic wrap or aluminum foil. Keep them in the refrigerator for up to 3 days.
WARMING: Keep cooked pancakes warm in a 200°F oven on a baking sheet or an oven-safe plate until you're ready to serve. A warming tray is also great for this!
FREEZING: For longer storage, place pancakes in a single layer on a baking sheet, freeze until solid, and then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months.
REHEATING: When ready to eat, reheat the pancakes in the microwave, oven, or toaster oven until warmed through.
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Recipe Card
Blueberry Lemon Pancakes
*See notes in blog post for detailed tips, photos and instructions.
Ingredients
Dry Ingredients
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- 2 Tablespoons sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 large egg
- 1¼ cups buttermilk
- ¼ cup unsalted butter (melted)
- 1 Tablespoon lemon zest
- 1 Tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
Fruit
- 1 cup fresh blueberries
Optional
- Additional butter or oil for greasing the skillet.
- Maple syrup or powdered sugar for serving.
Instructions
- Add the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk together until smooth.
- In another bowl, beat the egg and then add the buttermilk, melted butter, lemon zest, lemon juice, and vanilla extract. Stir well to combine.
- Mix the wet ingredients with the dry ingredients and stir until just combined. Be careful not to over mix; it's okay if there are a few lumps.
- Fold in the blueberries gently without stirring too much.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with a little butter, oil, or cooking spray.
- Pour about ¼ cup of batter for each pancake onto the frying pan. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Pancakes should be between 3 and 4 inches in diameter.
- Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through.
- Serve warm with maple syrup or honey, or garnish with powdered sugar and extra blueberries if desired.
Notes
Nutrition
Nutrition info is an auto generated estimate.
Absolutely incredible! A staple at our house now for sleepovers!
Love this recipe for lemon blueberry pancakes. Will be making this over and over again every Christmas morning.