Lemon Blueberry Pancakes with Syrup

Last Sunday morning, I stood in my kitchen watching steam rise off the griddle while my partner sleepily shuffled in, following the scent of butter and lemon. We had no grand plans, just a craving for something bright and comforting to start the day. The blueberries I had picked up at the farmers market were sitting on the counter, and suddenly pancakes felt like the only logical choice.

My grandmother used to make lemon pancakes every summer when we visited, standing at her cast iron skillet in that floral apron she wore until the fabric nearly disintegrated. She never measured anything, just sprinkled and poured until it looked right, and somehow they were always perfect. These days I measure everything religiously, but I still think of her every time I zest a lemon into pancake batter.

Ingredients

• 1 1/2 cups all-purpose flour: The foundation of everything. I have used whole wheat pastry flour in a pinch and it works, but the texture is slightly denser.
• 2 tbsp granulated sugar: Just enough to enhance the natural sweetness without making these dessert pancakes.
• 2 tsp baking powder and 1/2 tsp baking soda: The double lift is what makes them pillowy rather than flat.
• 1/4 tsp salt: Dont skip this. It makes the lemon flavor pop.
• 1 cup buttermilk: The acidity activates the baking soda and creates tenderness. If you only have regular milk, stir in a tablespoon of lemon juice and let it sit for five minutes.
• 2 large eggs: Room temperature eggs incorporate better and help the batter rise evenly.
• 2 tbsp unsalted butter, melted: Butter adds flavor that oil cannot replicate, even if it means a little more work.
• 1 tsp pure vanilla extract: I have forgotten this before and the pancakes still work, but they taste incomplete.
• Zest of 1 large lemon: Use a microplane if you have one. The oils in the zest are where all the bright flavor lives.
• 2 tbsp freshly squeezed lemon juice: This reacts with the baking soda for extra lift and adds that fresh tang.
• 1 cup fresh blueberries: Frozen work in winter, but fresh ones burst beautifully and create those gorgeous purple streaks.

Instructions

Whisk the dry ingredients together:

In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt until evenly distributed. This step is more important than it seems. Clumps of baking powder will leave salty spots in your finished pancakes.

Mix the wet ingredients:

In a separate bowl, whisk the buttermilk, eggs, melted butter, vanilla, lemon zest, and lemon juice until smooth. The mixture might look slightly curdled from the lemon juice reacting with the buttermilk. This is completely normal and actually a good sign.

Combine gently:

Pour the wet ingredients into the dry and stir with a spatula or wooden spoon just until everything is moistened. The batter should still look lumpy. Overmixing develops gluten and makes tough pancakes, which is the opposite of what we want here.

Fold in the blueberries:

Gently fold the berries into the batter at the very end. If you are using frozen blueberries, do not thaw them first or they will bleed gray streaks through everything and make the batter soggy.

Heat your pan:

Set a nonstick skillet or griddle over medium heat and add a pat of butter. You want the butter to foam but not brown. Test the temperature by flicking a drop of water into the pan. It should dance across the surface rather than evaporating instantly.

Cook the pancakes:

Pour about 1/4 cup of batter per pancake onto the skillet. Wait until bubbles form on the surface and the edges look matte and set, about 2 to 3 minutes. Slide a spatula underneath, flip confidently, and cook for another 1 to 2 minutes until golden.

Repeat and serve:

Keep the finished pancakes warm in a 200 degree oven while you cook the rest. Stack them on plates with plenty of warm maple syrup, extra berries if you have them, and that final sprinkle of lemon zest.

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These became our Saturday morning tradition through last summer, eaten on the back porch while the coffee brewed and the newspaper sat unread. Something about the combination of tart lemon and sweet blueberries felt like the perfect bridge between lazy weekend and productive day ahead.

Getting the Right Consistency

Batter thickness matters more than most recipes admit. You want something that pours off the spoon but does not run like water. If your batter seems too thin, add a tablespoon of flour. If it is too thick, splash in a little more buttermilk.

Make Ahead Strategy

The dry and wet ingredients can be prepared separately the night before and kept in the fridge. Just whisk them together in the morning. I have also frozen leftover cooked pancakes between layers of parchment paper. They reheat in the toaster beautifully.

Serving Ideas

While maple syrup is classic, a drizzle of honey or even a spoonful of Greek yogurt works wonderfully. My neighbor swears by a dollop of lemon curd between layers instead of syrup, which sounds extraordinary but I have not tried it myself yet.

• Warm your syrup before pouring. It soaks into the pancakes rather than pooling on top.
• Adding a pinch of cinnamon to the dry ingredients creates a lovely warmth that plays well with the blueberries.
• These reheat surprisingly well in a 300 degree oven for about 10 minutes if you need to make them ahead.

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There is something deeply satisfying about turning simple ingredients into something that feels like a celebration. These pancakes never fail to make a morning feel like it matters.

Recipe Questions & Answers

→ How do I get the fluffiest pancakes?

Don't overmix the batter - some lumps are perfectly fine. Letting the batter rest for 5-10 minutes before cooking also helps create extra fluffiness. The buttermilk and baking powder combination creates those signature airy pockets.

→ Can I use frozen blueberries instead of fresh?

Absolutely! Use frozen blueberries straight from the freezer without thawing. Thawing can release excess moisture and make the batter soggy. They may take slightly longer to cook through but work wonderfully.

→ What can I substitute for buttermilk?

Mix 1 cup of whole milk with 1 tablespoon of lemon juice and let it sit for 5-10 minutes until it thickens slightly. This homemade version works as a great substitute in a pinch.

→ Why are my pancakes flat instead of fluffy?

Flat pancakes usually mean the batter was overmixed, which develops gluten and makes them tough. Also check that your baking powder and baking soda are fresh - expired leavening agents won't provide the needed lift.

→ Can I make the batter ahead of time?

It's best to cook the pancakes immediately after making the batter. However, you can whisk the dry ingredients together the night before and store them in a sealed container. Mix in the wet ingredients just before cooking.

→ How do I know when to flip the pancakes?

Wait until bubbles form on the surface and the edges look set and slightly dry, usually about 2-3 minutes. The bottom should be golden brown. Slide a spatula underneath and flip confidently in one smooth motion.