Fluffy Lemon Blueberry Pancakes
These Fluffy Lemon Blueberry Pancakes are bursting with fresh citrus flavor and juicy blueberries in every bite. Light, airy, and slightly tangy, they’re the perfect weekend breakfast or brunch treat that feels indulgent yet refreshing.
Equipment
- - Mixing bowls
- - Whisk
- - Measuring cups/spoons
- - Nonstick skillet or griddle
- - Spatula
Ingredients
- - 1 ½ cups all-purpose flour
- - 2 tbsp sugar
- - 1 tbsp baking powder
- - ½ tsp baking soda
- - ¼ tsp salt
- - Zest of 1 lemon
- - 1 cup buttermilk
- - 2 tbsp lemon juice freshly squeezed
- - 1 large egg
- - 2 tbsp melted butter plus more for cooking
- - 1 cup fresh or frozen blueberries if frozen, do not thaw
- - Maple syrup and extra blueberries for serving optional
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.
- In another bowl, combine buttermilk, lemon juice, egg, and melted butter. Mix well.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix. Fold in the blueberries.
- Heat a nonstick skillet or griddle over medium heat and brush with a bit of butter.
- Scoop ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook another 2 minutes until golden brown.
- Repeat with remaining batter, adding more butter as needed.
- Serve warm with maple syrup, a sprinkle of lemon zest, and extra blueberries if desired.