Lemon Blueberry Pancakes

Lemon Blueberry Pancakes are fluffy and bursting with flavor thanks to real buttermilk, lemon zest and fresh blueberries.

I have a very popular recipe for Buttermilk Pancakes. I think they are the absolute best because they puff up like pillows on the griddle. They are light and fluffy, a little sweet with a slight tang of buttermilk, just like a perfect pancake should be. Blueberries are looking really good in the store right now. So I decided to re-create that recipe, turning them into these gorgeous Lemon Blueberry Pancakes. Hot off the griddle they are a real treat for any morning of the week.

Ingredients for Lemon Blueberry Pancakes

• All-purpose flour – here’s a helpful post about how to measure flour accurately
• Sugar
• Baking powder – the baking powder is what helps these pancakes to be extra light and fluffy, and using a double-acting baking powder means it bubbles both when the wet and dry ingredients are combined and when it gets hot on the griddle
• Baking soda
• Salt
• Full-fat buttermilk – these pancakes are meant to be indulgent so don’t skimp and use low-fat
• Eggs – use large eggs
• Vegetable Oil – I’m not sure of the science behind it, but vegetable oil is a much better choice than melted butter for pancake batter
• Lemon Juice – use juice from the lemon that you zest
• Lemon Zest – I always buy an organic lemon if I’m going to zest it
• Vanilla extract
• Blueberries – be sure to thoroughly dry the blueberries after washing them before stirring them into the pancake batter

How to make Lemon Blueberry Pancakes

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

How to freeze leftover Pancakes

Allow the pancakes to cool, then lay them in a single layer on a baking sheet lined with parchment paper. Place the pan in the freezer, with the pancakes uncovered, for 30 minutes. This will prevent the pancakes from sticking together.

Transfer the partially frozen pancakes to a freezer safe bag or air-tight container and freeze for up to 1-2 months. For best results, reheat in a warm oven, or toaster oven. Reheating them in the microwave on defrost will also work.

Kitchen Tips

• Watch for bubbles in your pancake batter to know when they are ready to flip.
• I prefer cooking pancakes on an electric griddle because the heat is consistent, and I have never burned a pancake on a griddle (but I have burned some on the stove top). My favorite griddle is the Cuisinart Griddler.
• I use this cookie scoop (two tablespoon capacity) to make sure I evenly scoop the pancake batter onto the hot griddle.
• Best microplane zester for lemons.

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More Pancake Recipes

• The Best Buttermilk Pancakes
• Birthday Cake Pancakes
• Sheet Pan Pancakes