Lemon Blueberry Pancakes (Print Version)
Fluffy pancakes bursting with fresh blueberries and zesty lemon, enhanced by warm maple syrup.
# 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 - 2 large eggs
08 - 2 tablespoons unsalted butter, melted and cooled
09 - 1 teaspoon pure vanilla extract
10 - Zest of 1 large lemon
11 - 2 tablespoons freshly squeezed lemon juice
→ Add-ins
12 - 1 cup fresh blueberries
→ For Cooking and Serving
13 - Butter or oil for greasing pan
14 - Maple syrup, warmed
15 - Extra lemon zest (optional)
# Directions:
01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl until evenly distributed.
02 - Whisk buttermilk, eggs, melted butter, vanilla extract, lemon zest, and lemon juice in a separate bowl until fully incorporated.
03 - Pour wet ingredients into dry ingredients and stir gently until just combined. Small lumps are acceptable; avoid overmixing to prevent tough pancakes.
04 - Gently fold blueberries into the batter, taking care not to crush them.
05 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour approximately 1/4 cup batter per pancake onto the skillet. Cook until bubbles form on surface and edges appear set, about 2–3 minutes. Flip and cook 1–2 minutes longer until golden brown and cooked through.
07 - Repeat with remaining batter, greasing the pan as necessary between batches.
08 - Stack warm pancakes and serve with warm maple syrup, additional fresh blueberries if desired, and a sprinkle of lemon zest.
# Expert Tips:
01 -
- The tangy brightness cuts through rich syrup for perfect balance
- These pancakes stay impossibly fluffy even after sitting on the plate
02 -
- Overmixed batter makes tough pancakes, stop as soon as you don't see dry flour
- Let the batter rest while the pan heats, it thickens slightly and cooks up fluffier
03 -
- Keep a plate in the oven at 200F so stack stays warm while cooking
- If blueberries are huge, cut them in half so they distribute better