Lemon Blueberry Pancakes (Print version)

Fluffy pancakes with fresh blueberries and zesty lemon topped with warm maple syrup for a bright start.

# 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 - 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 the pan

→ To Serve

14 - Maple syrup, warmed
15 - Extra lemon zest (optional)

# Method:

01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl until evenly distributed.
02 - In a separate bowl, whisk buttermilk, eggs, melted butter, vanilla extract, lemon zest, and lemon juice until fully incorporated.
03 - Pour wet ingredients into dry ingredients and stir gently until just combined. Small lumps are acceptable; avoid overmixing to prevent tough pancakes.
04 - Gently fold fresh blueberries into the batter until evenly distributed.
05 - Heat a nonstick skillet or griddle over medium heat and lightly coat with butter or oil.
06 - Pour approximately 1/4 cup batter per pancake onto the skillet. Cook for 2-3 minutes until surface bubbles form and edges appear set. Flip and cook an additional 1-2 minutes until golden brown and cooked through.
07 - Repeat with remaining batter, applying additional grease to 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 buttermilk creates these impossibly tall, tender pancakes that still manage to feel light and airy
  • Fresh lemon zest transforms ordinary blueberry pancakes into something that feels special enough for company
02 -
  • Overmixing is the enemy of fluffy pancakes, so stop as soon as you no longer see dry flour
  • Letting the batter rest for 5 to 10 minutes before cooking gives the flour time to hydrate and results in more tender pancakes
03 -
  • If you only have frozen blueberries, toss them in a tablespoon of flour before adding to prevent them from sinking to the bottom
  • Use a cookie scoop instead of a measuring cup for perfectly uniform pancakes every time

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