Lemon Blueberry Fluffy Pancakes

Lemon Blueberry Pancakes are my go to when I want something bright and comforting for breakfast Fluffy buttermilk rounds studded with juicy blueberries and kissed with lemon are always a crowd pleaser on lazy weekends

I first made these for a brunch with friends after a berry picking trip and they disappeared faster than any pancakes I have ever served

Ingredients

• All purpose flour: Provides structure for perfect thickness Choose a trusted flour brand for consistency
• Granulated sugar: Gently sweetens each bite Pure cane sugar melts beautifully in the batter
• Baking powder: Ensures tall fluffy pancakes Fresh baking powder really makes a difference
• Baking soda: Reacts with buttermilk for extra loft Make sure it is clump free
• Salt: Brings balance to the flavors A fine sea salt blends smoothly
• Full fat buttermilk: Adds signature tang and keeps pancakes moist Seek local cultured buttermilk if possible
• Fresh lemon juice: Lifts every bite with brightness Always juice your lemons fresh for best flavor
• Large eggs: Bind the batter and add richness Farm fresh eggs give a golden hue
• Vegetable oil: Locks in tenderness and prevents sticking Neutral oils like sunflower or canola work great
• Lemon zest: Packs concentrated lemon aroma Microplane the zest for the best flavor dispersal
• Vanilla extract: Softens and rounds out citrus notes Real vanilla extract is worth the investment
• Blueberries: Deliver juicy bursts in every bite Firm sweet berries stay plump after cooking

Step-by-Step Instructions

Make the dry mix:

In a large bowl whisk the flour sugar baking powder baking soda and salt until thoroughly combined Make sure no streaks of leaveners remain

Mix the wet ingredients:

In a second bowl whisk together the buttermilk fresh lemon juice lemon zest eggs oil and vanilla until everything is well blended This ensures even flavor

Combine wet and dry:

Pour the wet mixture into the dry ingredients Stir gently with a spatula or wooden spoon Mix until just combined and you still see a few small lumps Overmixing leads to tough pancakes

Add the blueberries:

Fold the blueberries into the batter carefully so they do not burst If your berries are very juicy you can toss them with a teaspoon of flour first to prevent sinking

Cook on the griddle:

Heat a non stick electric griddle to 350 degrees or a skillet over medium Cook a test pancake first Drop about two tablespoons of batter per pancake onto the hot surface Wait for bubbles to form on the surface before flipping about two to three minutes

Finish and serve:

Once flipped cook another one to two minutes Check the middle if they spring back they are ready Serve hot with butter maple syrup honey or whipped cream

Pin

My favorite part is the aroma when the lemon zest hits the warm batter It reminds me of spring mornings spent with my sister when we would try to sneak extra blueberries into our pancakes and laugh as they turned the batter purple

Storage Tips

Store leftover pancakes tightly wrapped in the fridge for up to three days To freeze layer the pancakes between sheets of parchment paper in a zip bag and reheat in a toaster or oven until warm and fluffy again

Ingredient Substitutions

If you are out of buttermilk plain yogurt thinned with a splash of milk makes a great replacement For a richer taste melted butter can be used in place of oil Frozen blueberries work too just add them to the batter straight from the freezer

Serving Suggestions

Serve these pancakes piled high with an extra shower of lemon zest a drizzle of honey or classic maple syrup For a special treat add whipped cream or a spoonful of lemon curd on the side

Cultural and Historical Context

Pancakes are beloved across America as a staple of weekend breakfasts The lemon blueberry combination is inspired by classic flavors from spring baking and showcases the brightness of citrus with the comfort of old fashioned griddle cakes

Recipe FAQs

→ How can I keep pancakes fluffy?

Avoid overmixing the batter—leave small lumps for the fluffiest texture. Let the batter rest a few minutes before cooking for even better results.

→ Can frozen blueberries be used?

Yes, just add the frozen berries directly to the batter (do not thaw), and gently fold them in to prevent color streaking.

→ Why add buttermilk?

Buttermilk contributes both tang and tenderness, reacting with baking soda for a light, airy texture in the finished pancakes.

→ What toppings pair well?

Try a pat of butter, warm maple syrup, honey, or fresh whipped cream. Lemon curd or extra blueberries can boost the citrus-fruit profile.

→ Can I prepare the batter ahead?

It's best cooked fresh, but you can mix the dry and wet ingredients separately in advance and combine right before cooking.