Lemon Blueberry Pancakes Delight (Printable)

Fluffy pancakes packed with fresh blueberries and zesty lemon, topped with warm maple syrup.

# What You 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 melted unsalted butter
10 - 1 teaspoon vanilla extract
11 - Zest of 1 lemon
12 - 2 tablespoons freshly squeezed lemon juice

→ Add-Ins

13 - 1 cup fresh blueberries

→ To Serve

14 - Maple syrup, for drizzling
15 - Extra blueberries and lemon zest (optional)

# How To Make It:

01 - Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
02 - In a separate bowl, whisk the buttermilk, milk, eggs, melted butter, vanilla extract, lemon zest, and lemon juice until well combined.
03 - Pour the wet ingredients into the dry ingredients and stir gently until just combined, leaving some lumps intact.
04 - Fold fresh blueberries into the batter carefully to avoid breaking them.
05 - Heat a nonstick skillet or griddle over medium heat and lightly coat with butter.
06 - Pour approximately 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges appear set, about 2 to 3 minutes.
07 - Flip the pancakes and cook for an additional 1 to 2 minutes until golden and cooked through.
08 - Continue cooking remaining batter, greasing the skillet as needed between batches.
09 - Stack pancakes while warm and drizzle with maple syrup. Garnish with extra blueberries and lemon zest if desired.

# Expert Suggestions:

01 -
  • The tartness of fresh lemon cuts through the richness in a way that feels almost refreshing for breakfast.
  • They're genuinely fluffy and light, not dense or gummy like so many homemade pancakes turn out.
  • Blueberries stay mostly whole and plump if you're careful, so you get little bursts of brightness in every bite.
02 -
  • Don't use self-rising flour or you'll end up with pancakes that taste oddly bitter from too much baking soda.
  • If your batter sits for more than five minutes before cooking, the baking powder starts to activate and the bubbles deflate, making the final pancakes dense instead of fluffy.
  • Frozen blueberries can work if fresh ones aren't available, but add them straight from the freezer so the color doesn't bleed into the batter.
03 -
  • Use a scoop or measuring cup to pour batter so every pancake is roughly the same size and cooks evenly.
  • Resist the urge to flip multiple times—once per side is all they need, and fiddling just breaks up the structure and releases steam you need for fluffiness.

Go Back