Lemon Blueberry Pancakes (Print version)

Fluffy pancakes with fresh blueberries, lemon zest, and warm maple syrup.

# 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 whole milk
07 - 2 large eggs
08 - 1/4 cup unsalted butter, melted and cooled
09 - 1 teaspoon vanilla extract
10 - Zest of 1 large lemon
11 - 2 tablespoons lemon juice

→ Add-ins

12 - 1 cup fresh blueberries

→ For Serving

13 - 1 cup pure maple syrup, warmed
14 - Additional butter, optional

# Directions:

01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
02 - In a separate bowl, whisk milk, eggs, melted butter, vanilla extract, lemon zest, and lemon juice until thoroughly combined.
03 - Pour the wet ingredients into the dry ingredients and gently mix until just combined, leaving some lumps to avoid overmixing.
04 - Fold fresh blueberries carefully into the batter without deflating it.
05 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges begin to set, approximately 2 to 3 minutes.
07 - Flip pancakes and cook for an additional 1 to 2 minutes until golden brown and cooked through.
08 - Transfer cooked pancakes to a plate and cover loosely to maintain warmth. Repeat until all batter is used.
09 - Stack pancakes, garnish with extra blueberries and optional butter, then drizzle generously with warm maple syrup.

# Expert advice:

01 -
  • They're so effortless to throw together, but taste like you spent the morning fussing over breakfast.
  • The lemon cuts through the sweetness in a way that makes you want another stack before the first one's gone.
  • Fresh blueberries burst as they cook, creating little pockets of jammy treasure in every bite.
02 -
  • Don't overmix the batter—I learned this the hard way after making rubbery pancakes for a whole family; tender and lumpy is the goal.
  • Let your batter rest for five minutes if you have time; it makes the pancakes noticeably fluffier and easier to flip.
  • Frozen blueberries work just as well as fresh if you don't thaw them first, preventing them from breaking apart.
03 -
  • Room temperature ingredients mix more smoothly and create a more cohesive batter than cold milk straight from the fridge.
  • A small ladle or measuring cup helps you pour consistent pancake sizes, which means they all cook in the same time and look beautiful stacked together.

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