These fluffy Lemon Blueberry Pancakes bring a burst of sunshine to your breakfast table in just 20 minutes. The perfect balance of tangy citrus and sweet berries creates an irresistible stack that’s both light and satisfying.
With only 187 calories per serving, these golden-hued pancakes pack a nutritious punch while delivering that weekend brunch feeling any day of the week. Each bite offers a delightful combination of fresh flavors that’ll make you forget about ordinary pancakes forever.
Fresh and Tangy Ingredients
- Buttermilk (2 cups): Creates perfectly tender and fluffy pancakes
- Baking Soda (1/2 tsp) & Powder (2 1/2 tsp): Essential leavening agents for perfect rise
- Fresh Lemon: Both zest and juice add bright, citrusy notes
- Egg (1 large): Binds ingredients and adds structure
- Vanilla Extract (1 1/2 tsp): Enhances overall flavor profile
- Melted Butter (2 Tbsp): Adds richness and tender texture
- All-purpose Flour (2 cups): Main structure of pancakes
- Salt (1/4 tsp): Balances sweetness and enhances flavors
- Granulated Sugar (3 Tbsp): Adds sweetness and helps browning
- Blueberries (1 cup): Fresh or frozen work perfectly
Step-by-Step Instructions
- Prepare the Pan: Heat your skillet over medium heat for even cooking
- Mix Wet Ingredients: Combine buttermilk, baking soda, lemon zest and juice until well incorporated
- Add Extra Wet Components: Stir in egg, vanilla, and melted butter until smooth
- Combine Dry Ingredients: In separate bowl, mix flour, salt, baking powder, and sugar
- Create Batter: Pour wet into dry ingredients, mixing just until combined – lumps are okay!
- Add Berries: Gently fold in blueberries to maintain their shape
- Cook to Perfection: Grease pan, pour 1/4 cup batter, cook until bubbles form, then flip
- Finish and Serve: Cook other side until golden, serve warm with favorite syrup
Smart Mixing Tips
The magic of fluffy pancakes happens in the mixing bowl! A few lumps in your batter are actually good – they’re the secret to light, airy pancakes. Mix the wet and dry ingredients just until they come together.
If you mix too much, your pancakes might turn out tough instead of tender. Think of it like gently folding a blanket rather than squishing it into a ball.
Easy Substitutions
No buttermilk? Mix 2 cups of regular milk with 2 tablespoons of white vinegar or lemon juice. Let it sit for 5 minutes, and you’ve got a perfect buttermilk swap! For the blueberries, frozen work just as well as fresh – no need to thaw them first. Got raspberries or blackberries instead? They’ll be just as yummy in these pancakes!
Serving Ideas
Make these pancakes extra special with some fun toppings! Try a dollop of whipped cream, a sprinkle of powdered sugar, or extra fresh blueberries on top. For a fancy touch, add a tiny bit of lemon zest over the finished pancakes. And while maple syrup is always wonderful, a drizzle of honey or warm berry sauce would be amazing too!
Storage Tips
Made too many? Lucky you! Let the pancakes cool completely, then stack them with wax paper between each one. Pop them in a zip-top bag and they’ll keep in the fridge for 3 days. To reheat, warm them in the toaster or microwave. You can even freeze them for up to 2 months – they make the best quick breakfast!
Lemon Blueberry Pancakes
Equipment
- Skillet
- Mixing bowls
Ingredients
- 2 cups buttermilk
- 1/2 teaspoon baking soda
- 1 lemon zest and juice
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 2 Tablespoons butter melted
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 1/2 teaspoons baking powder
- 3 Tablespoons granulated sugar
- 1 cup blueberries fresh or frozen
Instructions
- Heat skillet over medium heat.
- In a mixing bowl stir together buttermilk, baking soda, and juice and zest of lemon.
- Add egg, vanilla, and melted butter and stir to combine.
- In a separate large mixing bowl stir together flour, salt, baking powder, and sugar.
- Pour wet mixture into dry ingredients and stir just until combined. There may be some lumps–don’t over-mix the bater. (Add a little splash of buttermilk if the mixture is too thick).
- Gently stir in blueberries.
- Grease the warm skillet with butter or non-stick cooking spray. Use a ¼ measuring cup to spoon the batter onto the pan.
- Cook until the bottom of the pancakes are golden and bubbles come to the surface. Flip to the other side and cook until golden.
- Serve with your favorite pancake syrup.
