Lemon Blueberry Pancakes

A delicious and fluffy Lemon Blueberry Pancake recipe that combines the tangy zest of lemon with the sweetness of juicy blueberries, perfect for a refreshing weekend breakfast.

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Course: Breakfast

Cuisine: American

Prep Time: 10

Cook Time: 15

Resting Time: 5

Total Time: 25

Servings: 12 pancakes

Calories: 420kcal

Cost: $5-7 (depending on ingredients and location)

Equipment

Heavy-bottomed skillet For even cooking of pancakes
Whisk To mix the wet and dry ingredients
Mixing bowl To combine the dry ingredients
Spatula For flipping pancakes
Measuring cups For consistent pancake sizing
Cooling rack To keep pancakes crispy while cooking more

Ingredients

2 cups All-purpose flour For the pancake base
2 tablespoon Granulated sugar Sweetener for the batter
2 teaspoon Baking powder For leavening
½ teaspoon Baking soda Works with buttermilk for fluffiness
¼ teaspoon Salt To balance flavors
2 cups Buttermilk For a tender texture
2 large Eggs For binding and structure
3 tablespoon Unsalted butter For richness and moisture
2 tablespoon Fresh lemon juice Adds tangy flavor
2 teaspoon Lemon zest For extra citrus flavor
1.5 cups Fresh blueberries Add sweet bursts of flavor
1 tablespoon Maple syrup (for serving) To serve on top

Instructions

Combine flour, sugar, baking powder, baking soda, and salt in a bowl.
In another bowl, combine buttermilk, eggs, melted butter, lemon juice, and zest.
Add the wet mixture to the dry ingredients and stir until just combined.
Gently fold in fresh blueberries.
Let the batter rest for 5 minutes.
Heat a skillet over medium heat, grease lightly with butter. Pour batter in ¼ cup portions.
Cook until bubbles form, flip and cook until golden. Serve with maple syrup.

Notes

You can substitute buttermilk with milk and vinegar if needed. Also, frozen blueberries work well—just don’t thaw before adding to the batter.

Nutrition