Pancakes are a favorite breakfast treat, and Lemon Blueberry Pancakes add a bright twist to this classic dish. With their fluffy texture and sweet-tart flavor, these pancakes are perfect for lazy weekend mornings or special occasions. The combination of fresh blueberries and zesty lemon makes each bite refreshing and enjoyable. You can serve them with butter and syrup for a delightful meal. Plus, they are easy to make, requiring simple ingredients you probably already have in your kitchen. Whether you want to start your day right or impress your friends at brunch, Lemon Blueberry Pancakes are a delicious choice.

Why You’ll Love This Lemon Blueberry Pancake Recipe

You will love Lemon Blueberry Pancakes for their easy preparation and yummy flavor. They are fluffy, fruity, and a little tangy, which makes them stand out. The lemon adds a refreshing taste, while the blueberries provide bursts of sweetness in every bite. They are also an excellent way to use fresh berries when they are in season. This recipe is perfect for anyone looking to make a satisfying breakfast that feels special.

How to Make Lemon Blueberry Pancakes

Ingredients You’ll Need

3 cups all-purpose flour
3 tbsp granulated sugar
1 tbsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp salt
2 1/4 cups full-fat buttermilk
1/4 cup fresh lemon juice
3 large eggs
3 tbsp vegetable oil
1 tbsp lemon zest
1 1/2 tsp vanilla extract
1 1/2 cups blueberries

Step-by-Step Directions

Preheat a non-stick, electric griddle to 350 degrees F. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well-blended. In another bowl, whisk together the buttermilk, lemon juice, lemon zest, eggs, vegetable oil, and vanilla until smooth. Pour the buttermilk mixture into the flour mixture. Stir with a spatula or wooden spoon until the batter is blended. Some lumps are OK. Stir in the washed and dried blueberries. Scoop two tablespoons of batter onto the hot griddle per pancake. Flip the pancakes when you start to see bubbles in the batter. Continue to cook the pancakes on the second side for another minute or two, until the pancakes feel springy in the middle. Serve the Lemon Blueberry Pancakes with butter and maple syrup, honey, or homemade whipped cream.

How to Serve Lemon Blueberry Pancakes

Serve Lemon Blueberry Pancakes warm on a plate. You can add a pat of butter on top and drizzle with maple syrup. They also pair nicely with fresh fruit or a sprinkle of powdered sugar for extra sweetness.

How to Store Lemon Blueberry Pancakes

To store leftover pancakes, let them cool completely. Place them in an airtight container. You can keep them in the refrigerator for up to three days or in the freezer for up to two months. Reheat in the toaster or microwave when you are ready to eat.

Tips for the Best Lemon Blueberry Pancakes

Use fresh blueberries for the best flavor. If you use frozen, do not thaw them to keep the color vibrant. For fluffier pancakes, do not overmix the batter. Remember that some lumps are fine. Adjust the sweetness by adding more or less sugar depending on your preference.

Recipe Variations

You can add nuts like pecans or walnuts for an extra crunch. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. You can also try different fruits, such as raspberries or strawberries, for a fun twist.

Frequently Asked Questions (FAQs)

Can I use almond milk instead of buttermilk?
Yes, you can use almond milk, but for the right tanginess, add a teaspoon of vinegar or lemon juice to a cup of almond milk and let it sit for 5 minutes.

Can I make the batter ahead of time?
Yes, you can prepare the batter the night before. Just cover it and store it in the refrigerator. Stir gently before cooking.

What can I serve with Lemon Blueberry Pancakes?
These pancakes go well with yogurt, whipped cream, fruit toppings, or even a side of beef or sausage for a complete breakfast.