Lemon Blueberry Pancakes

The smell of lemon zest hitting the morning air instantly transports me back to my grandmother's kitchen, where Sunday mornings meant two things and jazz on the radio.

Last summer I made a batch for my neighbors who were moving away, and the youngest boy whispered that I should open a restaurant.

Ingredients

• All-purpose flour: The foundation for structure, but don't pack it down or they'll turn dense
• Granulated sugar: Just enough to caramelize the edges without making them dessert sweet
• Baking powder and baking soda: This duo creates the most incredible rise, especially with acidic buttermilk
• Salt: Unlocks all the flavors so they don't taste flat
• Buttermilk: The secret weapon for tang and tenderness, plus it activates the leavening
• Eggs: Room temperature eggs incorporate better and help everything bind together
• Melted butter: Adds richness that oil can't match, but let it cool slightly first
• Vanilla extract: Pure vanilla rounds out the sharpness of the lemon beautifully
• Lemon zest and juice: Use a microplane for the zest, it catches more of the fragrant oils
• Fresh blueberries: Gently toss them in a little flour first to prevent sinking
• Butter for cooking: Adds that golden crust, but wipe out excess between batches

Instructions

Whisk the dry mixture:

Sift everything together in a large bowl, breaking up any baking powder clumps

Blend the wet ingredients:

Whisk until the eggs disappear and the zest is evenly distributed

Combine gently:

Pour wet over dry and fold with a spatula until streaks remain, some lumps are your friends

Add the blueberries:

Fold them in at the end so they don't all burst and turn everything purple

Heat your pan:

Medium low is perfect, test with a drop of water, it should dance not hiss

Cook to golden:

Pour 1/4 cup batter, wait for bubbles that pop and stay open, then flip confidently

Stack and serve:

Keep finished ones warm in a 200F oven while the rest cook

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My partner usually pretends not to like breakfast food until these hit the table, then suddenly three disappear.

Getting the Flip Timing Right

I spent years serving raw centers because I was too impatient. Watch for the bubbles that form around the edges, when they pop and leave little holes that stay open, you're golden. The second side cooks in half the time.

Making Them Ahead

Weekend mornings get chaotic, so I mix everything dry the night before. Just add the wet ingredients in the morning, and you're five minutes from hot pancakes. Leftovers reheat surprisingly well in the toaster.

Serving Ideas That Elevate

Sometimes the classics need a twist. Whipped ricotta with honey adds protein and creaminess that pairs perfectly with the tart berries.

• A dollop of Greek yogurt instead of syrup for lighter mornings
• Toasted coconut sprinkled on top adds amazing texture
• A pat of lemon compound butter melts into pure heaven

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These pancakes turned a rainy Tuesday into something magical, and they'll do the same for you.

Your Recipe Questions

→ What makes these pancakes fluffy?

The combination of baking powder, baking soda, and buttermilk creates a light, airy texture by producing bubbles that rise during cooking.

→ Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Add them directly to the batter without thawing to prevent color bleeding and maintain texture.

→ How do I prevent the pancakes from sticking to the pan?

Lightly grease the skillet with butter or oil and ensure it’s heated to medium before adding the batter for easy flipping and golden edges.

→ Is there a substitute for buttermilk?

You can mix whole milk with a tablespoon of lemon juice and let it sit for a few minutes to mimic buttermilk's acidity and texture.

→ How long should the batter rest before cooking?

Letting the batter rest for 5–10 minutes helps to hydrate the flour and improve the pancakes’ fluffiness.