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Lemon Blueberry Pancakes

Fluffy, golden pancakes infused with fresh lemon zest and bursting with juicy blueberries, perfect for weekend breakfasts and special brunches.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 pancakes
Course: Breakfast, Brunch
Cuisine: American, Classic
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Pancake Batter
  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 2 large eggs
  • 1.75 cups buttermilk
  • 0.25 cup unsalted butter melted and cooled
  • 2 tbsp fresh lemon zest about 2-3 lemons
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1.5 cups fresh blueberries
  • butter for cooking additional
For Serving
  • powdered sugar for dusting
  • fresh blueberries
  • maple syrup

Equipment

  • Mixing bowls
  • Griddle or large skillet
  • Whisk
  • Measuring cups and spoons
  • Spatula

Method
 

  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk eggs, then add buttermilk, melted butter, lemon zest, lemon juice, and vanilla extract.
  3. Pour wet ingredients into dry ingredients and fold gently until just combined. Do not overmix; some lumps are fine.
  4. Gently fold in fresh blueberries. Let batter rest for 5 minutes.
  5. Heat griddle or skillet over medium heat and add butter. Pour 1/4 cup batter for each pancake.
  6. Cook for 2-3 minutes until bubbles form on surface and edges look set.
  7. Flip pancakes and cook for 1-2 minutes more until golden brown.
  8. Serve immediately with powdered sugar, fresh blueberries, and maple syrup.

Notes

For best results, use fresh blueberries and don't overmix the batter. Pancakes can be frozen for up to 3 months. Reheat in toaster or microwave for quick breakfasts.