Lemon Blueberry Pancakes

Name: Lemon Blueberry Pancakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 2 tablespoons granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup buttermilk; 1 large egg; 2 tablespoons melted butter; Zest of 1 lemon; 1 cup fresh blueberries; Maple syrup; Additional blueberries; Powdered sugar (optional)

Highlighted under: Cozy Plate Creations

I can't get enough of these Lemon Blueberry Pancakes! Combining the tangy brightness of fresh lemons with the sweetness of juicy blueberries creates a breakfast that feels both indulgent and refreshing. The vibrant citrus flavor gives a delightful twist to classic pancakes, making them perfect for any morning treat or special brunch occasion. The aroma wafting from the skillet is simply irresistible, and I can guarantee that these pancakes will brighten up your day as they do mine!

Created by

Lucinda Price

Last updated on 2026-02-01T17:34:35.711Z

From the first taste of these Lemon Blueberry Pancakes, I knew I was onto something special. The balance between tart and sweet works beautifully, especially with the fluffy texture of the pancakes. I discovered that letting the batter sit for a few minutes results in lighter pancakes, so I always make sure to give it that extra time to rest before cooking.

While experimenting, I realized that folding the blueberries into the batter rather than mixing ensures they stay intact, preserving their juiciness when cooked. These pancakes are not just a meal; they’re a cozy culinary hug that starts my day off right!

        Why You Will Love These Pancakes
        Zesty lemon flavor that brightens your morning
Plump blueberries add bursts of sweetness
Light and fluffy texture that melts in your mouth
Easy to make, even for breakfast novices

      

Perfecting the Pancake Batter

The key to fluffy Lemon Blueberry Pancakes lies in how you mix your batter. When you combine the wet and dry ingredients, be sure to stir gently. Overmixing can lead to dense pancakes instead of the light and airy texture we desire. It's perfectly fine to have some lumps – they will smooth out while cooking. Additionally, rest your batter for a few minutes before cooking; this allows the baking powder to activate further, enhancing the fluffiness.

Pay attention to the fresh blueberries you choose. Opt for plump, firm berries that are free from blemishes. If using frozen blueberries, do not thaw them before adding; this prevents the batter from turning blue and keeps the berries intact. Instead, fold them in gently at the end of your mixing process to maintain their shape and provide those delightful bursts of sweetness when you bite into your pancakes.

Cooking Your Pancakes Just Right

When cooking your pancakes, using a non-stick skillet or griddle is crucial for easy release. Preheat your pan over medium heat, which is typically around 350°F (175°C). To check if it's ready, flick a few drops of water onto the surface; they should sizzle and evaporate quickly. If the skillet is too cool, your pancakes may turn out gummy; too hot, and they can burn before fully cooking inside.

Each pancake should be about 1/4 cup of batter, spaced appropriately to prevent crowding. Cook until you see bubbles forming on the surface and the edges looking set, usually 2-3 minutes before flipping. After flipping, keep an eye on the second side; it usually requires slightly less time to cook, around another 1-2 minutes, until they are golden brown. This method ensures you get that perfectly cooked pancake every time.

Ingredients

For the Pancakes

1 cup all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons melted butter
Zest of 1 lemon
1 cup fresh blueberries

For Serving

Maple syrup
Additional blueberries
Powdered sugar (optional)

Instructions

Prepare the Batter

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, mix the buttermilk, egg, melted butter, and lemon zest until well combined. Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix. Fold in the blueberries.

Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter. Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.

Continue this process with the remaining batter.

Serve

Once cooked, stack the pancakes on a plate, drizzle with maple syrup, and top with additional blueberries and powdered sugar if desired. Enjoy your delightful Lemon Blueberry Pancakes!

Pro Tips

For an even more intense lemon flavor, add a splash of lemon juice to the batter. If using frozen blueberries, do not thaw them before folding to prevent your batter from turning blue.

Serving Suggestions

For an elevated serving, consider a dollop of whipped cream atop your Lemon Blueberry Pancakes. The creaminess complements the zesty lemon flavor beautifully. Alternatively, a sprinkle of lemon zest on the pancakes just before serving adds an aromatic boost that enhances both the look and taste of the dish.

Maple syrup is the classic accompaniment for pancakes, but you might experiment with other toppings as well. A drizzle of honey or a fruit compote can add a unique twist. Fresh mint leaves can also brighten up the plate visually and add a refreshing contrast to the sweetness.

Make-Ahead and Storage Tips

If you're planning to enjoy these pancakes over multiple days, consider making a larger batch and freezing them. Once cooked, cool the pancakes completely on a wire rack and layer them between sheets of parchment paper in an airtight container. They can be stored in the freezer for up to one month. When ready to enjoy, reheat them in a toaster or microwave until warmed through, ensuring they maintain their fluffy texture.

You can also prepare the dry ingredients in advance. Mix the flour, sugar, baking powder, baking soda, and salt together and store them in an airtight container. This pre-mixed flour blend can save you time in the morning, allowing you to simply add the wet ingredients and blueberries for a quick and easy breakfast option.

Questions About Recipes

→ Can I use regular milk instead of buttermilk?

Yes, you can use regular milk, but for best results, add a tablespoon of vinegar or lemon juice to sour the milk before using.

→ How do I store leftover pancakes?

Cool them completely, then store in an airtight container in the fridge for up to 3 days or freeze for up to a month.

→ What can I substitute for flour?

You can use whole wheat flour or a gluten-free flour blend, but the texture may vary slightly.

→ Can I make the pancake batter ahead of time?

It's best to make the batter right before cooking to ensure maximum fluffiness, but you can mix the dry ingredients and store them ahead.