Description
These Lemon Blueberry Buttermilk Pancakes are light, fluffy, and bursting with fresh citrus flavor and juicy blueberries. Made with tangy buttermilk and bright lemon zest, they’re perfect for a sunny breakfast or weekend brunch.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1½ cups buttermilk
- 2 large eggs
- 2 tablespoons melted butter or vegetable oil
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Fruits
- 1½ cups fresh or frozen blueberries
Instructions
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- Combine wet ingredients: In a separate bowl, whisk the buttermilk, eggs, melted butter (or vegetable oil), lemon zest, fresh lemon juice, and vanilla extract until smooth and well mixed.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir gently just until combined; avoid overmixing to keep batter light and fluffy.
- Add blueberries: Carefully fold the fresh or frozen blueberries into the batter to distribute evenly without breaking them.
- Prepare skillet: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil to prevent sticking.
- Cook pancakes: Scoop about ¼ cup of batter for each pancake onto the heated skillet. Cook until bubbles form on the surface and the edges look set, approximately 2–3 minutes.
- Flip and finish cooking: Flip the pancakes and cook for an additional 1–2 minutes, or until golden brown and cooked through.
- Serve: Serve the pancakes warm topped with butter and maple syrup, or your preferred toppings.
Notes
- Do not overmix the batter; small lumps are fine and help keep pancakes tender.
- Toss blueberries with a teaspoon of flour before folding in to help prevent them from sinking.
- Frozen blueberries can be used directly without thawing.
- Pancakes freeze well for up to 2 months; reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
