Lemon Blueberry Pancakes Syrup (Print Version)

Fluffy pancakes with fresh blueberries, lemon zest, and a drizzle of maple syrup for a bright breakfast.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 1 cup buttermilk
07 - 1/2 cup milk
08 - 2 large eggs
09 - 3 tablespoons unsalted butter, melted and cooled
10 - Zest of 1 large lemon
11 - 2 tablespoons freshly squeezed lemon juice
12 - 1 teaspoon vanilla extract

→ Add-ins

13 - 1 cup fresh blueberries

→ For Serving

14 - Maple syrup
15 - Additional butter (optional)
16 - Powdered sugar (optional)

# Directions:

01 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly mixed.
02 - In a separate bowl, whisk buttermilk, milk, eggs, melted butter, lemon zest, lemon juice, and vanilla extract until smooth.
03 - Pour wet ingredients into the dry mixture and gently fold until just combined, leaving some lumps intact to maintain fluffiness.
04 - Carefully fold fresh blueberries into the batter to avoid bursting them.
05 - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour 1/4 cup of batter per pancake onto the skillet. Cook 2 to 3 minutes until bubbles form and edges are set.
07 - Flip pancakes and cook an additional 1 to 2 minutes until golden and cooked through. Repeat with remaining batter.
08 - Stack pancakes warm on plates, garnish with extra blueberries, drizzle with maple syrup, and optionally add butter or powdered sugar.

# Expert Tips:

01 -
  • The lemon zest cuts through the sweetness and makes every bite feel alive.
  • Blueberries burst as they cook, creating little pockets of jammy fruit inside fluffy pancakes.
  • Its quick enough for a weekday but special enough to serve guests without stress.
02 -
  • Do not overmix the batter or your pancakes will turn out dense and chewy instead of light and fluffy.
  • Let the melted butter cool before adding it to the wet ingredients, otherwise it can cook the eggs and create clumps.
  • Medium heat is key, too hot and the outsides burn before the insides cook, too low and they turn pale and gummy.
03 -
  • Use a light hand when folding in the blueberries so they dont break apart and turn the batter purple before cooking.
  • Let the batter rest for a minute or two before cooking, it allows the flour to hydrate and makes the pancakes even fluffier.
  • Wipe the skillet with a paper towel between batches to remove any burnt bits and keep each pancake golden and clean.

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