These Lemon Blueberry Pancakes are everything you want in a morning treat—light, fluffy, and bursting with vibrant flavors. The refreshing citrus of lemon perfectly complements the sweet burst of fresh blueberries, making each bite a delightful balance of tangy and sweet. Whether for a leisurely weekend brunch or a cozy weekday breakfast, these pancakes bring a bright start to your day.
What Makes These Pancakes Special
Lemon and blueberry are a match made in heaven, and these pancakes showcase their harmony beautifully. The zesty lemon enhances the sweetness of the blueberries, while the pancake batter is light and airy, creating a melt-in-your-mouth texture. Drizzle some syrup or lemon glaze on top, and you’ve got a breakfast that feels like a little slice of heaven.
A Morning Worth Savoring
Picture this: it’s a quiet weekend morning, and the house is filled with the irresistible aroma of warm pancakes sizzling on the griddle. A stack of golden Lemon Blueberry Pancakes sits on the table, topped with fresh blueberries and a drizzle of lemon glaze, inviting everyone to gather around. Whether you’re enjoying them with your family, a loved one, or even just a moment to yourself, these pancakes have a way of turning an ordinary morning into something truly special.
Maybe you’ve had one of those mornings where the sun is shining, and everything feels just a little brighter. These pancakes capture that feeling, bringing joy to your table with every bite. They’re perfect for slow, lazy breakfasts or celebratory brunches with friends.
Perfect for Every Occasion
These pancakes are ideal for any occasion, from a quick family breakfast to a fancy brunch gathering. Serve them with a dollop of whipped cream or a sprinkle of powdered sugar for a picture-perfect presentation. They’re easy to make yet sophisticated enough to impress guests.
Ingredient Notes
Buttermilk and Baking Soda: The acidity of buttermilk reacts with baking soda, creating a fluffy texture.
Lemon Zest and Juice: Add a bright, citrusy flavor that pairs perfectly with the blueberries.
Egg and Vanilla Extract: Provide structure and a touch of warmth to the flavor.
Melted Butter: Adds richness and ensures tender pancakes.
All-Purpose Flour, Baking Powder, and Salt: Form the base, giving structure and ensuring the pancakes rise evenly.
Granulated Sugar: Lightly sweetens the batter, complementing the fruit.
Fresh or Frozen Blueberries: Bursting with natural sweetness and juiciness, they balance the tangy lemon flavor beautifully.
Serving Suggestions
Lemon Blueberry Pancakes are best enjoyed fresh and warm, topped with:
A generous drizzle of lemon glaze or maple syrup
A handful of fresh blueberries for added texture and sweetness
A sprinkle of powdered sugar for an elegant touch
Lemon wedges on the side for a burst of extra zest
Pair them with your favorite morning beverage, whether it’s a hot cup of coffee, tea, or freshly squeezed orange juice.
Tips for Pancake Perfection
Use fresh blueberries: Fresh blueberries burst with natural sweetness, but frozen ones can work too. If using frozen, toss them in a bit of flour to prevent them from sinking.
Don’t overmix the batter: For fluffier pancakes, mix just until the ingredients are combined. A few lumps are okay!
Cook on medium heat: To achieve a golden-brown finish, cook the pancakes on medium heat and flip when bubbles form on the surface.
A Pancake That Brings Joy
Lemon Blueberry Pancakes are a testament to how simple ingredients can create something extraordinary. With their vibrant flavor and tender texture, they’re sure to become a breakfast staple in your home.
Lemon Blueberry Pancakes
Ingredients
- 2 cups buttermilk
- 1/2 tsp baking soda
- 1 lemon zest and juice
- 1 large egg
- 1 1/2 tsp vanilla extract
- 2 Tbsp butter melted
- 2 cups all-purpose flour
- 1/4 tsp salt
- 2 1/2 tsp baking powder
- 3 tbsp granulated sugar
- 1 cup blueberries fresh or frozen
Instructions
- Warm up a skillet over medium heat.
- In a bowl, mix buttermilk, baking soda, lemon juice, and lemon zest until blended. Add the egg, vanilla, and melted butter, stirring everything together.
- In a separate large bowl, combine the flour, salt, baking powder, and sugar. Pour the wet mixture into the dry ingredients and gently stir until just combined. It’s okay if the batter is a little lumpy—don’t overdo it! If the batter feels too thick, add a splash of buttermilk. Fold in the blueberries gently.
- Grease your warm skillet with a little butter or non-stick spray. Scoop the batter onto the pan using a 1/4 cup measure. Cook until the bottoms are golden and bubbles appear on the surface, then flip and cook the other side until golden brown.
- Serve warm with your favorite syrup and enjoy!
Notes
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