These fluffy lemon blueberry pancakes are a refreshing twist on a breakfast classic! With zesty lemon and juicy blueberries, each bite is bursting with flavor.
I love how bright and cheerful these pancakes are! They brighten up even the rainiest mornings. Plus, they’re easy to whip up—perfect for a cozy weekend breakfast at home.
Key Ingredients & Substitutions
All-purpose flour: This is the base for pancakes, giving them structure. If you’re looking for a gluten-free option, consider using almond flour or a gluten-free flour blend.
Buttermilk: It adds moisture and a slight tang, making pancakes fluffy. Don’t have buttermilk? Mix one cup of milk with a tablespoon of vinegar and let it curdle for about 5 minutes!
Blueberries: Fresh blueberries work best, but you can substitute them with frozen ones. Just add them directly to the batter without thawing to avoid excess moisture.
Lemon zest: This brings a burst of citrus flavor. If you don’t have a fresh lemon, lemon extract can work too, but use it sparingly—a few drops will do!
How Can I Ensure My Pancakes Are Fluffy?
Getting fluffy pancakes is all about the mixing technique and cooking temperature. Here’s how to achieve that ideal fluffiness:
- When mixing the wet and dry ingredients, stir just until combined. A few lumps are okay! Overmixing can lead to tough pancakes.
- Let the batter rest for 5-10 minutes; this allows the gluten to relax and the pancakes to rise better during cooking.
- Make sure your skillet isn’t too hot. Medium heat helps cook the pancakes evenly. If they’re browning too fast, lower the heat.
Lemon Blueberry Pancakes
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 3/4 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- Zest of 1 lemon
Extras:
- 1 cup fresh blueberries (plus extra for serving)
- Butter or oil, for cooking
- Maple syrup, for serving
- Powdered sugar, for garnish (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation and another 15-20 minutes for cooking. In total, you can enjoy your delicious lemon blueberry pancakes in just around 30-35 minutes!
Step-by-Step Instructions:
1. Mixing the Dry Ingredients:
Start by taking a large bowl. In it, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. This will be the base for your pancakes.
2. Combining the Wet Ingredients:
In another bowl, whisk the buttermilk, egg, cooled melted butter, vanilla extract, and lemon zest together until everything is well mixed. The lemon zest adds such a lovely flavor!
3. Combine Wet and Dry Ingredients:
Now, pour the wet mixture into the dry ingredients. Gently stir until just combined. It’s okay if the batter has some lumps—don’t overmix it!
4. Adding Blueberries:
Carefully fold the fresh blueberries into the batter. Be gentle to avoid smashing the berries.
5. Cooking the Pancakes:
Heat a non-stick skillet or griddle over medium heat. Lightly grease with a bit of butter or oil. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until you see bubbles forming on the surface and the edges look set, about 2 to 3 minutes.
6. Flipping the Pancakes:
Gently flip the pancakes and cook the other side for another 2 minutes, or until they are golden brown and cooked through.
7. Serving the Pancakes:
Transfer the pancakes to a plate and keep them warm while you repeat the process with the remaining batter. When ready to serve, stack them up and add a pat of butter on top. Drizzle with maple syrup, sprinkle extra blueberries, and dust with powdered sugar if you like!
Enjoy your fluffy and flavorful lemon blueberry pancakes that perfectly balance zesty citrus with sweet berries!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute whole wheat flour for all-purpose flour in a 1:1 ratio. Just keep in mind that the pancakes may be a bit denser, so adding an extra tablespoon of buttermilk can help maintain fluffiness.
Can I Make These Pancakes Ahead of Time?
Yes, you can! Cooked pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the toaster or microwave until warm.
How Should I Store Leftover Pancakes?
For leftover pancakes, stack them with parchment paper in between each pancake to prevent sticking, then place them in an airtight container. They can be stored in the fridge for up to 3 days or frozen for longer storage.
Can I Add More Flavor, Like Spices or Different Fruits?
Definitely! You can include spices like cinnamon or nutmeg for added warmth. Feel free to swap out some blueberries for other fruits like raspberries or strawberries for a delicious twist on the flavor!
