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.
These blueberry buttermilk pancakes are perfect for lazy weekend mornings, or when you want to add a little fun to holiday brunch. Easy to whip up, and super delicious, they're sure to be a hit with the whole family!
Why This Recipe Works
- Perfect Texture: buttermilk batter makes these pancakes tender and fluffy
- Quick and Easy Recipe: you'll be serving these zesty flapjacks in just minutes!
- Loaded with Flavor: citrus and blueberries go great together
- Convenient: find everything you need in your local grocery store
- Make Ahead: batter can be made ahead so it's ready when you are!
Just when you thought pancakes couldn't get any better, here's a recipe that adds fresh blueberries and lemon zest to buttermilk batter for a whole new taste experience. Get ready to dive into a stack of yumminess that'll brighten up your day!
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
- baking powder
- baking soda
- large egg
- fresh lemon zest
- fresh lemon juice
- vanilla extract
- fresh blueberries
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.
- large mixing bowls
- measuring cups and spoons
- non-stick skillet or large griddle
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.
- Sugar: If you want to reduce refined sugar, you can substitute it with honey or maple syrup. Adjust the quantity to taste, as these are sweeter than granulated white sugar.
- Baking Powder & Baking Soda: There's no direct substitute for these as they are crucial for leavening. If you're out of baking soda, you can increase the baking powder, but it might alter the taste slightly.
- 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.
- Unsalted Butter: This can be substituted with salted butter, or you can use margarine, coconut oil, or any neutral-flavored oil.
- 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.
- Vanilla Extract: This can be omitted without a significant effect on the overall flavor, or you can substitute almond extract for a different taste.
- Fresh Blueberries: Frozen blueberries are a possible alternative. Do not thaw them before adding to the batter to avoid discoloration.
- 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.
What to Serve with Blueberry Lemon Pancakes
- 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.
- Yogurt or Whipped Cream: A dollop of Greek yogurt or whipped cream can add a creamy element to the dish.
- Nuts and Seeds: Sprinkle chopped nuts like almonds, walnuts, or candied pecans for added crunch and nutrition. Chia seeds or flaxseeds are also great for a healthier option.
- 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.
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.
Make Ahead and Leftovers
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. Combine everything as instructed just before you're ready to cook. This allows the pancakes to rise properly.
LEFTOVERS: Once cooked, lemon blueberry pancakes should be stored in an airtight container or wrapped tightly in plastic wrap or aluminum foil. You can also store them in a plastic bag after they’ve cooled down. 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.
More Breakfast Recipes
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Blueberry Lemon Pancakes
*See notes in blog post for detailed tips, photos and instructions.
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- 2 Tablespoons sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- 1¼ cups buttermilk
- ¼ cup unsalted butter (melted)
- 1 Tablespoon lemon zest
- 1 Tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- Additional butter or oil for greasing the skillet.
- Maple syrup or powdered sugar for serving.
- 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.
Nutrition info is an auto generated estimate.