Lemon Blueberry Pancakes

Name: Lemon Blueberry Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 2 tablespoons sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup buttermilk; 1 large egg; 2 tablespoons melted butter; Zest of 1 lemon; 1 cup fresh blueberries

Highlighted under: Sweet Creations from the Oven

When I wake up on a sunny weekend morning, nothing beats a plate of warm Lemon Blueberry Pancakes. The burst of juicy blueberries combined with the zesty brightness of lemon creates a delightful flavor that instantly uplifts my spirits. These pancakes are soft, fluffy, and incredibly easy to whip up. Whether for brunch with friends or a cozy breakfast at home, they're a treat everyone will love. I love to drizzle them with maple syrup and a sprinkle of powdered sugar for that extra touch of sweetness.

Created by

Phoebe Drake

Last updated on 2026-02-01T23:37:35.582Z

During one lazy Sunday morning, I decided to experiment with pancakes by combining two of my favorite flavors: lemon and blueberry. I was thrilled with how the tartness of the lemon brightened the sweetness of the berries, making the pancakes incredibly refreshing. I learned that adding lemon zest not only enhances the flavor but also provides a beautiful aromatic experience while cooking.

After several trials, I found the perfect balance of ingredients for a fluffy texture. The trick is in the buttermilk—an essential component that keeps the pancakes tender. Maybe we should make this a weekend tradition!

Why You'll Love These Pancakes
Bright lemon flavor paired with sweet blueberries
Fluffy texture that melts in your mouth
Quick and easy to prepare for any brunch occasion

The Role of Buttermilk

Buttermilk plays a crucial role in achieving the ideal texture of these pancakes. Its acidity helps to tenderize the gluten in the flour, resulting in delightfully soft and fluffy pancakes. If you don’t have buttermilk on hand, you can create a substitute by mixing one cup of milk with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using; this will replicate the tangy flavor and acidity of buttermilk effectively.

Another benefit of buttermilk is that it enhances the flavor profile of the pancakes. The slight tang complements the sweetness of the blueberries beautifully. If you're looking to further amplify the lemon essence, consider adding a dash of lemon juice to your buttermilk blend. This extra acidity will brighten the flavors and create a more cohesive taste experience.

Blueberry Selection and Preparation

When it comes to the blueberries, fresh is always best for that juicy pop in every bite. Be sure to choose plump, firm blueberries that have a vibrant color. If fresh blueberries are out of season, you can use frozen blueberries, but don't thaw them before adding to the batter; this helps maintain their structure during cooking. Fold them in gently at the end to prevent the color from bleeding into the batter.

To further enhance the blueberry flavor, you can toss the berries in a teaspoon of flour before incorporating them into the batter. This simple trick not only helps the blueberries stay suspended in the batter but also prevents them from sinking to the bottom of the pancake. It also ensures that each pancake has that delightful burst of blueberry with every bite.

Pancake Serving and Customization Ideas

Serving these pancakes is a chance to get creative! While maple syrup is a classic choice, consider swirling in some homemade lemon curd for an extra zesty punch. You can also top the pancakes with whipped cream or Greek yogurt for added creaminess. For a bit of crunch, sprinkle on some chopped nuts like walnuts or pecans – they not only add texture but also complement the flavors beautifully.

If you're preparing a larger batch for a group, keeping cooked pancakes warm is crucial. Place them in a single layer on a baking sheet in a preheated oven at 200°F (93°C) while you finish cooking the rest. This way, they’ll remain fluffy and warm, ready to be served all at once. Pancakes also freeze well; simply layer them between sheets of parchment paper and store in an airtight container for up to two months. Reheat them in a toaster or microwave for a quick breakfast treat.

Ingredients

For the pancakes

1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons melted butter
Zest of 1 lemon
1 cup fresh blueberries

Mix thoroughly for a smooth batter.

Instructions

Prepare the batter

In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, mix the buttermilk, egg, melted butter, and lemon zest. Combine the wet and dry ingredients until just mixed, then gently fold in the blueberries.

Cook the pancakes

Heat a non-stick skillet over medium heat and lightly grease it. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side, about 2-3 minutes per side.

Serve warm

Stack your pancakes high, drizzle with maple syrup, and garnish with additional blueberries and a dusting of powdered sugar if desired.

Enjoy these delightful pancakes fresh off the stove!

Pro Tips

For an even fluffier texture, let the batter rest for a few minutes before cooking.

Cooking Techniques

One key technique to master with pancakes is timing. Ensure the skillet is at the right temperature before pouring in the batter. If the skillet is too hot, the pancakes might burn on the outside before cooking through; if it's too cool, they will absorb too much oil and become greasy. A good test is to lightly sprinkle water on the skillet. If it sizzles and evaporates immediately, you're ready to go.

When flipping pancakes, look for bubbles forming on the surface and slightly dry edges. This is your cue that it’s time to turn them over. Flip gently with a spatula, and avoid pressing down too hard, as this can deflate the fluffy texture you've worked hard to achieve. Cooking each side for about 2-3 minutes usually results in perfectly cooked pancakes with a golden-brown hue.

Ingredient Substitutions

If you're looking to make this recipe a bit healthier, try substituting whole wheat flour for all-purpose flour. This will add fiber and nutrients to your pancakes. Keep in mind that whole wheat flour absorbs more liquid, so you might need to add a splash more buttermilk to achieve the right batter consistency, which should be pourable but not too runny.

For those adhering to a dairy-free diet, you can easily replace buttermilk with a non-dairy milk alternative, such as almond milk or oat milk, with added vinegar or lemon juice. Additionally, substitute the butter with coconut oil or a dairy-free margarine. This way, you can enjoy the same fluffy pancakes while accommodating dietary restrictions without sacrificing flavor.

Make-Ahead Tips

Preparing pancake batter ahead of time can save you precious morning minutes. You can make the batter the night before and store it in the refrigerator. Just be sure to give it a gentle stir before using; it may thicken slightly while chilling. Keep in mind that you might need to adjust the cooking time slightly, as colder batter can take a few extra seconds to cook through.

If you want to prep a larger batch for future breakfasts, consider freezing the pancakes once they’ve cooled completely. Lay them in a single layer on a baking sheet to freeze the individual pancakes, then transfer them to a freezer bag. This ensures they won't stick together. When you're ready to eat, reheat them directly from frozen in the toaster or microwave for a warm, quick breakfast option that still tastes fresh.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just make sure to add them directly to the batter without thawing to avoid discoloration.

→ Can I make these pancakes ahead of time?

Yes! You can make the pancakes ahead of time and reheat them in the toaster or microwave when ready to serve.

→ What can I substitute for buttermilk?

You can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

→ How can I make these pancakes dairy-free?

Use almond milk or another non-dairy milk and replace the butter with a dairy-free alternative.