Lemon Blueberry Pancakes (Printable Version)
Fluffy pancakes bursting with fresh blueberries and zesty lemon, topped with warm maple syrup for a bright breakfast treat.
# What You Need:
→ Dry Ingredients
01 - 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 - 2 large eggs
07 - 1 1/2 cups buttermilk
08 - 1/4 cup unsalted butter, melted and slightly cooled
09 - 1 tablespoon lemon zest
10 - 1 teaspoon pure vanilla extract
→ Add-ins
11 - 1 cup fresh blueberries
→ For Serving
12 - Warm maple syrup
13 - Butter, optional
14 - Extra blueberries and lemon zest for garnish, optional
# How to Make It:
01 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly distributed.
02 - In a separate bowl, beat eggs, then whisk in buttermilk, melted butter, lemon zest, and vanilla extract until fully combined.
03 - Pour wet ingredients into dry ingredients and gently stir until just combined. Lumps are acceptable; avoid overmixing to maintain fluffy texture.
04 - Gently fold fresh blueberries into the batter using a spatula or wooden spoon.
05 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour 1/4 cup batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges appear set, approximately 2 to 3 minutes.
07 - Flip pancakes and cook for 1 to 2 minutes until golden brown and cooked through. Adjust heat as necessary to prevent burning.
08 - Transfer cooked pancakes to a serving plate and cover loosely with foil to maintain warmth. Repeat cooking process with remaining batter.
09 - Stack pancakes and top with butter, extra blueberries, lemon zest, and generous amounts of warm maple syrup.
# Expert Tips:
01 -
- The hint of lemon zest cuts through the sweetness, creating that perfect balance that makes you close your eyes with each bite.
- These pancakes hold their fluffiness even when loaded with berries, a morning miracle I discovered after countless flat pancake disappointments.
02 -
- Testing your pan temperature with a tiny drop of batter before committing to a full pancake saved me from countless burned bottoms and raw centers.
- The first pancake is almost always a sacrifice to the breakfast gods, setting your pan temperature just right for the perfect golden batch to follow.
03 -
- Let your batter rest for 5-10 minutes after mixing, allowing the gluten to relax and the baking powder to activate fully before hitting the pan.
- A griddle set to 325°F (163°C) consistently delivers that perfect golden exterior while ensuring the center cooks through without burning.