Lemon Blueberry Pancakes

These lemon blueberry pancakes are bright, fluffy, and just sweet enough. Fresh lemon zest wakes up the batter, and the blueberries burst into little pockets of jam as the pancakes cook. They taste like a slow Saturday morning, even on a busy weekday.

It is the kind of recipe you will come back to again and again — simple enough for a weeknight, and good enough for guests.

Why You’ll Love This Recipe

• Fluffy centers with crisp, golden edges
• Fresh lemon and blueberries in every bite
• Ready in 25 minutes with one bowl and one pan

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 cups buttermilk
• 2 large eggs
• 3 tablespoons melted butter, plus more for the pan
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries

How to Make It

1. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt.
2. In a second bowl, whisk the buttermilk, eggs, melted butter, lemon zest, lemon juice, and vanilla.
3. Pour the wet ingredients into the dry ingredients and stir just until combined. A few small lumps are fine. Gently fold in the blueberries.

4. Heat a griddle or large skillet over medium heat and lightly butter it. Scoop 1/4 cup of batter per pancake.
5. Cook for 2 to 3 minutes, until bubbles appear on the surface and the edges look set. Flip and cook 1 to 2 minutes more, until golden brown.
6. Serve warm with butter, maple syrup, and extra blueberries.

Pro Tips

• Do not overmix the batter. Lumps keep the pancakes tall and fluffy.
• If you use frozen blueberries, fold them in frozen so they do not stain the batter purple.
• Keep finished pancakes warm in a 200°F oven while you cook the rest of the batch.

Serving Suggestions

Serve with warm maple syrup, a pat of butter, and a side of bacon or fresh fruit. Leftover pancakes reheat beautifully in the toaster.

Frequently Asked Questions

Can I use regular milk instead of buttermilk?

Yes. Stir 1 tablespoon of lemon juice or white vinegar into 2 cups of milk and let it stand for 5 minutes before using it.

Can I freeze these pancakes?

Yes. Cool them completely, freeze them in a single layer, then store them in a freezer bag for up to 2 months. Reheat them in the toaster.

Why are my pancakes flat?

Check that your baking powder is fresh, and resist the urge to stir the batter until it is smooth. Lumps are your friend here.