Lemon Blueberry Pancakes

Name: Lemon Blueberry Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup buttermilk; 1 large egg; 2 tablespoons melted butter; Zest of 1 lemon; 1 cup fresh blueberries; Maple syrup; Fresh lemon slices; Additional blueberries

Highlighted under: Indulgent Oven Treats

I absolutely love starting my mornings with a stack of Lemon Blueberry Pancakes! The bright, tangy lemon zest combined with juicy blueberries creates a delightful burst of flavor that is refreshing and energizing. Each fluffy pancake is perfectly golden brown and incredibly satisfying, making it hard to stop at just one. Whether it's a lazy weekend brunch or a special occasion, these pancakes are sure to impress anyone at your table. I can’t wait to share this recipe with you so you can experience the joy they bring!

Created by

Freya Cooper

Last updated on 2026-02-01T16:09:36.562Z

When I first tried making Lemon Blueberry Pancakes, I was pleasantly surprised by how easy it was to infuse those vibrant flavors into a classic breakfast dish. I experimented with different ratios of lemon to blueberry to achieve the perfect balance, and I found that adding a bit of lemon juice and zest really elevates the flavor profile.

Another key tip I discovered is to gently fold the blueberries into the batter just before cooking to prevent them from bursting. This not only preserves their juicy goodness but also keeps the pancakes looking picture-perfect. Trust me; this small step makes a significant difference!

Why You'll Love These Pancakes
Bright citrus flavor that awakens your taste buds
Fluffy texture that melts in your mouth
Easy to make, perfect for a relaxed breakfast or brunch

Maximizing Flavor with Fresh Ingredients

Using fresh blueberries is key to achieving the best flavor in these pancakes. Not only do they add natural sweetness, but they also create vibrant bursts of color and juiciness with each bite. If you're ever in a pinch or blueberries aren't in season, frozen blueberries can work as a suitable substitute. Just be sure to add them straight from the freezer to prevent them from bleeding too much into the batter.

Incorporating lemon zest enhances the overall brightness of these pancakes. The zest contains essential oils that deliver a potent citrus aroma, which elevates the pancakes beyond typical breakfast fare. For the best results, use a microplane to finely grate the lemon peel, avoiding any of the bitter white pith underneath. This small detail can make a significant difference in the final flavor profile.

Perfecting the Pancake Cooking Process

Cooking the pancakes on medium heat is crucial to achieving that beautiful golden-brown color without burning the outsides. If your pancakes are darkening too quickly, reduce the heat slightly. Conversely, if they’re not browning at all after a couple of minutes, increase the temperature. Watch for bubbles forming on the surface; this is a good indicator they are ready to flip. If you notice the edges lifting slightly before flipping, you're on the right track.

Flipping technique is also important—use a wide spatula to ensure you can get under the pancake without breaking it. It's best to only flip once, so resist the temptation to keep checking on them. Overflipping can lead to denser pancakes because they lose some of their fluffiness when handled too much.

Ingredients

For the Pancakes

1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons melted butter
Zest of 1 lemon
1 cup fresh blueberries

For Serving

Maple syrup
Fresh lemon slices
Additional blueberries

Instructions

Prepare the Batter

In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, combine the buttermilk, egg, melted butter, and lemon zest. Gradually add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix; it's okay if there are a few lumps.

Add Blueberries

Gently fold the fresh blueberries into the batter. This will ensure they stay intact and create beautiful little pockets of flavor.

Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or butter. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 2-3 minutes until golden brown.

Serve

Serve warm with maple syrup and extra blueberries on top. Enjoy your delightful Lemon Blueberry Pancakes!

Pro Tips

For even more flavor, consider adding a dash of vanilla extract to the batter. Using frozen blueberries is also an option, just make sure to thaw and drain them before folding them in.

Serving Suggestions

These Lemon Blueberry Pancakes shine when served with pure maple syrup drizzled generously on top. The contrast of the sweet syrup with the tartness of the lemon and blueberries makes every bite a delightful experience. For an added layer of flavor, consider a dollop of whipped cream or a sprinkle of powdered sugar for a touch of sweetness and elegance, especially if serving at a brunch or special occasion.

To elevate your serving style, try adding some lemon slices or additional blueberries as garnish. This not only enhances the visual appeal but also provides guests with a hint of what flavors they can expect.

Storage and Reheating Tips

If you have leftover pancakes, stack them with parchment paper between layers to prevent sticking, and store them in an airtight container in the refrigerator. They can be kept fresh for up to three days. For longer storage, freeze the pancakes by placing them in a single layer on a baking sheet, then transferring to a freezer bag once frozen solid. This way, you can enjoy a quick breakfast by reheating them in the toaster or microwave.

Reheating in the toaster gives them a crisp exterior, while the microwave offers a quicker option for softness. If using the microwave, place a damp paper towel over them while heating to maintain moisture. Warm for about 30 seconds to 1 minute, checking frequently to avoid overheating.

Questions About Recipes

→ Can I use whole wheat flour?

Yes, you can substitute whole wheat flour for all-purpose flour. The pancakes will be a bit denser but still delicious!

→ Can I make the batter ahead of time?

It's best to make the batter just before cooking for the fluffiest pancakes, but you can prepare dry ingredients in advance and combine them with wet ingredients just before cooking.

→ How can I store leftover pancakes?

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on a skillet.

→ Can I use other fruits instead of blueberries?

Absolutely! You can substitute with raspberries, strawberries, or even bananas for a fun twist.