Lemon Blueberry Pancakes Delight (Printable)
Fluffy pancakes infused with lemon and blueberries, topped with warm maple syrup for a bright breakfast.
# 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 (or milk plus 1 tablespoon lemon juice)
07 - 2 large eggs
08 - 1/4 cup unsalted butter, melted and cooled
09 - Zest of 1 lemon
10 - 2 tablespoons freshly squeezed lemon juice
11 - 1 teaspoon vanilla extract
→ Add-ins
12 - 1 cup fresh blueberries (or frozen, unthawed)
→ For Serving
13 - Maple syrup, warmed
14 - Additional fresh blueberries (optional)
15 - Powdered sugar (optional)
# How-To:
01 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly mixed.
02 - In a separate bowl, whisk buttermilk, eggs, melted butter, lemon zest, lemon juice, and vanilla extract until thoroughly combined.
03 - Pour wet ingredients into dry ingredients and gently stir until just combined, leaving some lumps intact to avoid overmixing.
04 - Fold fresh blueberries gently 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 1/4 cup batter per pancake onto skillet. Cook until bubbles appear on the surface and edges are set, about 2 to 3 minutes. Flip and cook another 1 to 2 minutes until golden brown and cooked through.
07 - Repeat cooking process with remaining batter, greasing skillet as needed.
08 - Serve warm stacked pancakes drizzled with maple syrup, garnished with extra blueberries and a dusting of powdered sugar if desired.
# Expert Tips:
01 -
- They're genuinely fluffy inside with a tender crumb that feels indulgent without being heavy.
- The lemon and blueberry combination tastes special enough for company but takes less time than driving to a cafe.
- Frozen blueberries work just as well as fresh, which means you can make these any time of year.
02 -
- Don't overmix the batter no matter how tempting it is to make it completely smooth; that's the secret to pancakes that stay light instead of turning rubbery.
- Lemon zest matters way more than lemon juice alone, so don't skip it even if you think you're being efficient.
- Frozen blueberries actually give you better results because they stay whole instead of releasing their juices into the batter and turning everything purple and dense.
03 -
- Make the batter while your griddle heats so you can cook them as soon as they're mixed, which keeps the leavening agents active and your pancakes as fluffy as possible.
- If your blueberries keep sinking to the bottom, toss them lightly in a bit of flour before folding them in and they'll stay distributed throughout.
- Powdered sugar dusted on top just before serving adds a touch of elegance that makes these feel special enough for breakfast in bed.