Lemon Blueberry Pancakes (Print Version)

Fluffy pancakes bursting with fresh blueberries and bright lemon, served with a drizzle of sweet 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, plus extra for cooking
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)

# Directions:

01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
02 - In a separate bowl, whisk buttermilk, milk, eggs, melted butter, vanilla, lemon zest, and lemon juice until blended.
03 - Pour wet ingredients into dry ingredients and stir gently until just combined, allowing some lumps.
04 - Carefully fold fresh blueberries into batter to prevent breaking.
05 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
06 - Pour approximately 1/4 cup batter per pancake onto skillet. Cook 2–3 minutes until bubbles form and edges set.
07 - Turn and cook an additional 1–2 minutes until golden and cooked through.
08 - Continue cooking remaining batter, greasing skillet as needed.
09 - Stack pancakes warm, drizzle with maple syrup, and garnish with extra blueberries and lemon zest if desired.

# Expert Tips:

01 -
  • They taste fancy enough to serve at brunch but come together in under 35 minutes with ingredients you probably have on hand.
  • The lemon keeps them from feeling heavy, so you can eat more than one without that pancake fog settling in.
  • Fresh blueberries burst while cooking, creating little pockets of tartness that balance the maple syrup perfectly.
02 -
  • Don't flip the pancakes too early; wait for the bubbles to fully form and the edges to look set or you'll end up with a gooey center that never cooks through.
  • Frozen blueberries actually work better than fresh if you're worried about color bleeding into your batter; they stay firmer when folded in.
  • Leftover batter keeps in the fridge for a day, which is perfect if you want fresh pancakes without starting from scratch twice.
03 -
  • If your buttermilk has separated slightly, that's normal and actually a sign it's fresh; just whisk it back together before using.
  • Zest your lemon before you juice it, because wet lemons are slippery and dangerous to work with on a grater or zester.

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