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Lemon Blueberry Pancakes: A Deliciously Fluffy Breakfast Recipe


  • Author: Lily
  • Total Time: 25 minutes
  • Yield: 4 servings (approximately 8 pancakes) 1x

Description

Enjoy a delightful breakfast with these light and fluffy Lemon Blueberry Pancakes, featuring fresh blueberries and a zesty lemon flavor. Easy to prepare, they are perfect for impressing family and friends at brunch!


Ingredients

Scale
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest (from about 1 lemon)
  • 1 cup fresh blueberries (frozen can be used if fresh is not available)
  • Butter or oil for cooking
  • Maple syrup, for serving
  • Additional lemon zest and blueberries for garnish (optional)

Instructions

  1. In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, and salt. Whisk until well mixed.
  2. In another bowl, mix the wet ingredients: buttermilk, egg, melted butter, vanilla extract, and lemon zest. Whisk until combined.
  3. Pour the wet mixture into the dry ingredients and gently fold together with a spatula. Do not overmix; a few lumps are fine.
  4. Gently fold in the blueberries.
  5. Heat a non-stick skillet or griddle over medium heat and add a little butter or oil to prevent sticking.
  6. Ladle about 1/4 cup of batter onto the skillet for each pancake.
  7. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
  8. Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
  9. Transfer cooked pancakes to a plate and keep warm in a low oven (200°F or 93°C) while finishing the rest of the batter.
  10. Stack a few pancakes on a plate, typically three or four per serving.
  11. Drizzle warm maple syrup over the top.
  12. Garnish with additional lemon zest and blueberries if desired.
  13. Optionally, serve with a dollop of whipped cream or a scoop of yogurt on the side.

Notes

  • For a lighter pancake, avoid overmixing the batter.
  • If using frozen blueberries, fold them in directly without thawing to prevent the batter from turning blue.
  • These pancakes can be made ahead and reheated in the oven or microwave.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes