Lemon Blueberry Pancakes (Print version)

Fluffy pancakes with fresh blueberries and zesty lemon, drizzled with maple syrup for a delightful brunch.

# What you need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 1 cup buttermilk
07 - 1/2 cup milk
08 - 2 large eggs
09 - 3 tablespoons melted unsalted butter
10 - 1 teaspoon vanilla extract
11 - Zest of 1 lemon
12 - 2 tablespoons freshly squeezed lemon juice

→ Add-Ins

13 - 1 cup fresh blueberries

→ To Serve

14 - Maple syrup for drizzling
15 - Extra blueberries and lemon zest (optional)

# Directions:

01 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
02 - In a separate bowl, whisk buttermilk, milk, eggs, melted butter, vanilla extract, lemon zest, and lemon juice until smooth.
03 - Pour wet ingredients into the dry mixture and stir gently until just combined; small lumps are acceptable.
04 - Fold fresh blueberries into the batter carefully to maintain their shape.
05 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
06 - Pour approximately 1/4 cup batter per pancake onto the skillet. Cook 2–3 minutes until bubbles form on the surface and edges look set.
07 - Turn pancakes over and cook an additional 1–2 minutes until golden brown and cooked through.
08 - Continue cooking remaining batter, greasing the skillet as needed.
09 - Serve pancakes warm, stacked and drizzled with maple syrup. Optionally, garnish with extra blueberries and lemon zest.

# Expert advice:

01 -
  • They're pillowy and light without feeling like you need a nap afterward.
  • The lemon cuts through richness in a way that feels almost refreshing at breakfast.
  • Blueberries burst with sweetness, so the syrup becomes optional, not mandatory.
  • You can have them on the table in 35 minutes flat, start to finish.
02 -
  • Don't make the batter ahead of time; it sits and the leavening agents start working immediately, so your pancakes won't be as fluffy by the time you cook them.
  • Frozen blueberries actually work brilliantly—add them straight from the freezer, and they won't bleed their color into the batter the way thawed ones do.
03 -
  • Always zest your lemon before cutting it in half for juice—it's exponentially easier when the fruit is whole and firm.
  • If you don't have buttermilk, whisk plain milk with a tablespoon of lemon juice and let it sit for five minutes; it'll curdle slightly and create that tender crumb you're after.

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