Lemon Blueberry Pancakes Delight (Print Version)

Fluffy stacks featuring blueberries and lemon zest with sweet maple syrup finish.

# What You'll 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 unsalted butter, melted and cooled
10 - Zest of 1 large lemon
11 - 2 tablespoons freshly squeezed lemon juice
12 - 1 teaspoon vanilla extract

→ Add-ins

13 - 1 cup fresh blueberries

→ For Serving

14 - Maple syrup
15 - Additional butter (optional)
16 - Powdered sugar (optional)

# Step-by-Step Guide:

01 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
02 - In a separate bowl, whisk the buttermilk, milk, eggs, melted butter, lemon zest, lemon juice, and vanilla extract until smooth.
03 - Pour the wet ingredients into the dry ingredients. Gently mix until just combined, leaving some lumps intact to avoid overmixing.
04 - Carefully fold fresh blueberries into the batter.
05 - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges set, about 2 to 3 minutes.
07 - Flip pancakes and cook for an additional 1 to 2 minutes until golden and cooked through. Repeat with remaining batter.
08 - Serve pancakes warm, stacked with extra blueberries and drizzle with maple syrup. Optionally add butter or powdered sugar.

# Expert Suggestions:

01 -
  • The lemon zest brightens every bite without overpowering the sweet blueberries.
  • They cook up tall and fluffy with crisp golden edges that soak up syrup perfectly.
  • You can have a restaurant-quality breakfast on the table in under 40 minutes.
02 -
  • Do not overmix the batter or your pancakes will turn out dense and rubbery instead of light.
  • Let the melted butter cool before adding it to the eggs or you'll end up with scrambled bits in your batter.
  • Use medium heat, high heat will burn the outside before the center cooks through.
03 -
  • Let the batter rest for 5 minutes before cooking so the flour hydrates and the pancakes come out even fluffier.
  • Wipe the griddle with a paper towel between batches to prevent burnt butter bits from sticking to the next round.
  • Keep finished pancakes warm in a 200-degree oven on a baking sheet while you cook the rest of the batter.

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