Lemon Blueberry Pancakes
Fluffy, buttery, and bursting with bright lemon flavor and juicy blueberries, these pancakes feel extra special but are so easy to make. Perfect for spring brunch or a cozy weekend breakfast. ☀️🫐
🛒 You’ll Need:
For the pancakes 🥞
🍋 2 cups buttermilk
🍋 1/2 tsp baking soda
🍋 1 lemon, zest and juice
🍋 1 large egg
🍋 1 1/2 tsp vanilla extract
🍋 2 Tbsp butter, melted
🍋 2 cups all-purpose flour
🍋 1/4 tsp salt
🍋 2 1/2 tsp baking powder
🍋 3 Tbsp granulated sugar
🍋 1 cup blueberries, fresh or frozen
Instructions:
1️⃣ Heat a skillet over medium heat.
2️⃣ In a mixing bowl, stir together 2 cups buttermilk, 1/2 tsp baking soda, and the zest and juice of 1 lemon.
3️⃣ Add 1 egg, 1 1/2 tsp vanilla extract, and 2 Tbsp melted butter and stir to combine.
4️⃣ In a separate large bowl, stir together 2 cups flour, 1/4 tsp salt, 2 1/2 tsp baking powder, and 3 Tbsp sugar.
5️⃣ Pour the wet ingredients into the dry ingredients and stir just until combined. Don’t overmix.
6️⃣ Gently stir in 1 cup blueberries. Add a small splash of buttermilk if the batter seems too thick.
7️⃣ Grease the warm skillet with butter or nonstick cooking spray.
8️⃣ Use a 1/4-cup measure to scoop batter onto the pan.
9️⃣ Cook until the bottoms are golden and bubbles form on the surface, then flip and cook until the other side is golden.
🔟 Serve warm with your favorite pancake syrup.
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Find the full recipe at Tastes Better From Scratch (link in bio!)
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One of the best parts about making lemon blueberry pancakes is how versatile they are for any breakfast or brunch occasion. From personal experience, using fresh lemon zest along with both the juice adds a vibrant, tangy flavor that really elevates the pancakes beyond the typical sweet blueberry taste. I also recommend letting the batter rest for about 5-10 minutes after mixing; this helps the baking powder activate fully and makes the pancakes even fluffier. When choosing blueberries, fresh ones work beautifully, but frozen blueberries are a great alternative year-round. Just be sure to gently fold them into the batter to avoid bleeding color into the pancakes. Using buttermilk in the recipe is a game-changer for the texture—it adds a slight tang and makes the pancakes tender and moist. If you don't have buttermilk, you can create a substitute by mixing regular milk with a tablespoon of lemon juice or vinegar, letting it sit for a few minutes. Cooking tips: heat your skillet over medium to medium-low to ensure the pancakes cook evenly without burning. Greasing the skillet properly—either with butter or a nonstick spray—also helps with that golden crust. Flip the pancakes only once bubbles start forming and popping on the surface to avoid overhandling the batter, which can make pancakes tough. Serving these pancakes with a drizzle of pure maple syrup complements their bright lemon flavor perfectly. For an extra touch, consider topping them with a spoonful of homemade blueberry compote or a dusting of powdered sugar. This recipe is wonderful for springtime when blueberries and fresh lemons are at their peak, truly making "the freshest pancakes ever" as the image caption says. Overall, this lemon blueberry pancake recipe is easy, fresh, and guaranteed to impress guests or bring a smile to your weekend breakfast table.
