Lemon Blueberry Pancakes with Syrup (Printable)

Fluffy pancakes loaded with fresh blueberries and bright lemon zest, served warm with maple syrup.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 2 large eggs
07 - 1 1/2 cups buttermilk
08 - 1/4 cup unsalted butter, melted and cooled
09 - 1 tablespoon lemon zest
10 - 1 teaspoon pure vanilla extract

→ Add-ins

11 - 1 cup fresh blueberries

→ For Serving

12 - Maple syrup, warmed
13 - Butter, optional
14 - Extra blueberries and lemon zest for garnish, optional

# Directions:

01 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly distributed.
02 - In a separate bowl, beat eggs, then whisk in buttermilk, melted butter, lemon zest, and vanilla extract until thoroughly combined.
03 - Pour wet ingredients into dry ingredients and gently stir until just combined. Leave some lumps; do not overmix.
04 - Gently fold fresh blueberries into batter using a spatula, distributing evenly without crushing berries.
05 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour 1/4 cup batter onto skillet for each pancake. Cook until bubbles form on surface and edges appear set, approximately 2-3 minutes.
07 - Flip pancakes and cook for another 1-2 minutes until golden brown and cooked through. Adjust heat as necessary.
08 - Transfer cooked pancakes to a plate and cover loosely with foil to retain warmth. Repeat with remaining batter.
09 - Stack pancakes and top with butter, extra blueberries, lemon zest, and warm maple syrup.

# Expert Advice:

01 -
  • The combination of bright lemon zest and juicy blueberries creates this magical balance that makes you feel like youre eating something indulgent while also somehow refreshing.
  • The buttermilk transforms ordinary pancake batter into something so fluffy and tender that my family now refuses standard pancakes on weekend mornings.
02 -
  • The batter should rest for about 5 minutes after mixing, which allows the gluten to relax and the baking powder to activate, resulting in significantly fluffier pancakes.
  • Keeping your pan at medium heat rather than high prevents burning while still allowing for that perfect golden exterior, a lesson I learned after ruining an entire first batch when hosting a brunch.
03 -
  • For the most intense lemon flavor, rub the zest into the sugar with your fingertips before adding to the dry ingredients, releasing the aromatic oils that would otherwise remain trapped in the zest.
  • The perfect pancake flip happens when approximately 70% of the bubbles on top have popped and the edges look set but not dry, a sweet spot I found after years of either jumping the gun or waiting too long.

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