Lemon Blueberry Pancakes Delight (Print Version)

Fluffy pancakes with fresh blueberries and bright lemon zest, topped with sweet maple syrup.

# What You'll 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 - 1/2 cup milk
08 - 2 large eggs
09 - 3 tablespoons unsalted butter, melted and cooled
10 - Zest of 1 large lemon
11 - 2 tablespoons freshly squeezed lemon juice
12 - 1 teaspoon vanilla extract

→ Add-ins

13 - 1 cup fresh blueberries

→ For Serving

14 - Maple syrup
15 - Additional butter (optional)
16 - Powdered sugar (optional)

# How to Cook:

01 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
02 - In a separate bowl, whisk buttermilk, milk, eggs, melted butter, lemon zest, lemon juice, and vanilla extract until smooth.
03 - Pour the wet ingredients into the dry ingredients and gently mix until just combined, leaving a few lumps.
04 - Carefully fold fresh blueberries into the batter to avoid breaking them.
05 - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form and edges are set, approximately 2-3 minutes.
07 - Flip and cook for an additional 1-2 minutes until golden and cooked through. Repeat with remaining batter.
08 - Stack pancakes warm with extra blueberries and drizzle generously with maple syrup. Optionally add powdered sugar or butter.

# Expert Advice:

01 -
  • The lemon brightens everything without making it taste like dessert, just fresh and awake.
  • Blueberries burst while cooking and create little pockets of jammy sweetness.
  • The batter comes together in one bowl if you're lazy like me, and it still works.
  • They reheat beautifully, so you can make extra and toast them later in the week.
02 -
  • Don't flip them too early or they'll fall apart, wait for those bubbles to pop and stay open.
  • If your batter looks too thick, add a splash of milk, if it's too thin, a spoonful of flour fixes it.
  • Keep finished pancakes warm in a low oven on a baking sheet while you cook the rest.
03 -
  • Let the batter rest for five minutes before cooking, it gives the leavening agents time to wake up and makes them fluffier.
  • Use a quarter cup measuring cup to pour the batter so all your pancakes are the same size and cook evenly.
  • If the blueberries keep sinking, toss them in a teaspoon of flour before folding them in, it helps them stay suspended.

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