Lemon Blueberry Pancakes with Syrup (Printable View)

Fluffy pancakes filled with fresh blueberries and zesty lemon, topped with warm maple syrup for a bright start to your day.

# 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 - 2 large eggs
08 - 2 tablespoons unsalted butter, melted and cooled
09 - 1 teaspoon pure vanilla extract
10 - Zest of 1 large lemon
11 - 2 tablespoons freshly squeezed lemon juice

→ Add-ins

12 - 1 cup fresh blueberries

→ For Cooking

13 - Butter or oil for greasing pan

→ To Serve

14 - Maple syrup, warmed
15 - Extra lemon zest

# How-To Steps:

01 - Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl until evenly distributed.
02 - In a separate bowl, whisk the buttermilk, eggs, melted butter, vanilla extract, lemon zest, and lemon juice until fully blended.
03 - Pour the wet ingredients into the dry ingredients and gently stir until just combined. A few small lumps are acceptable; avoid overmixing to prevent tough pancakes.
04 - Gently fold in the fresh blueberries until evenly distributed throughout the batter.
05 - Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour approximately 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and edges appear set. Flip and cook an additional 1-2 minutes until golden brown and cooked through.
07 - Repeat with remaining batter, greasing the pan as needed between batches.
08 - Stack warm pancakes and serve with warm maple syrup, additional fresh blueberries, and a sprinkle of lemon zest if desired.

# Expert Advice:

01 -
  • The lemon zest cuts through the richness perfectly, making these feel light even when slathered in syrup
  • They come together in under 30 minutes but taste like weekend brunch at a fancy cafe
  • The batter keeps beautifully in the fridge if you want to make half now and half tomorrow morning
02 -
  • The first pancake is almost always a throwaway. Use it to dial in your heat setting and get a feel for the timing.
  • Letting the batter rest for 5 to 10 minutes before cooking makes a noticeable difference in fluffiness.
  • If your pancakes are browning too quickly on the outside but still raw inside, your heat is too high.
03 -
  • Room temperature ingredients incorporate more evenly and create a more uniform texture.
  • Use fresh lemon zest rather than bottled. The oil in the zest contains all the aromatic compounds that make these special.

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