Blueberry Lemon Pancakes Recipe

Blueberry Lemon Pancakes

Blueberry Lemon Pancakes come into play a dish that sings of spring, comfort, and the joy of a leisurely breakfast. I’ve crafted and refined this recipe to bring a burst of joy to your morning routine. These pancakes are not just food , they are an experience a symphony of zesty lemon and sweet, bursting blueberries, all wrapped up in a fluffy, warm embrace.

Each bite is a reminder of the beauty of simple pleasures, of mornings spent in good company, or in quiet contemplation with a plate of something truly special. This recipe is the result of countless mornings spent in the kitchen, tweaking and tasting, until everything from the texture to the flavor was just right. It’s designed to be healthy, using ingredients that nourish the body and delight the senses.

Recipe Ingredients

  • 1 cup of buttermilk: The secret behind the pancakes’ irresistible tenderness, enveloping each bite in a soft, dreamy texture.
  • 1 large egg: A binding melody, harmonizing the ingredients with its subtle richness.
  • 2 tablespoons of unsalted butter, melted: Infusing the pancakes with a hint of indulgence, making each mouthful unforgettably luscious.
  • Zest of one lemon: The zest not only whispers of distant, sun-kissed orchards but also brings a bright, vivacious note to our dish, cutting through the sweetness with its citrusy spark.
  • 1 cup all-purpose flour: The foundation of our pancakes, promising a canvas soft and fluffy, ready to cradle the bursts of flavor lovingly.
  • 2 tablespoons sugar: Just enough sweetness to sing in harmony with the tartness of the lemon and the natural sugars of the blueberries.
  • 1 teaspoon baking powder & 1/2 teaspoon baking soda: These leavening agents are like the breath of morning air, lifting our pancakes to glorious heights, making them as light as a cloud.
  • 1/4 teaspoon salt: A pinch to enhance and balance the flavors, like a dash of magic that brings the entire palette to life.
  • 1 cup fresh blueberries: The jewels in our crown, bursting with sweetness and a hint of tartness, painting our pancakes with shades of deep, mesmerizing blue.
Blueberry Lemon Pancakes

How to Make This Blueberry Lemon Pancakes Recipe

  • Mix Dry Ingredients: In a large mixing bowl, sift together 1 cup all-purpose flour, 2 tablespoons sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. This step ensures our pancakes are free of lumps, promising a smooth, velvety batter.
  • Combine Wet Ingredients: In a separate bowl, whisk together 1 cup of buttermilk, 1 large egg, and 2 tablespoons of melted unsalted butter until well combined. The buttermilk reacts with the baking soda, creating bubbles that will make our pancakes exceptionally fluffy.
  • Add Lemon Zest: Grate the zest of one lemon into the wet ingredients, infusing the mixture with a burst of citrus aroma that will elevate the flavor profile of our pancakes.
  • Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients. Gently fold them together using a spatula or a wooden spoon. It’s crucial to mix until just combined; a few lumps are perfectly fine. Overmixing can result in tough pancakes.
  • Fold in Blueberries: Carefully fold 1 cup of fresh blueberries into the batter, distributing them evenly. Their juicy burst of flavor will be a delightful surprise in every bite.
  • Preheat Your Pan: Heat a non-stick skillet or griddle over medium heat. A drop of water should dance on the surface when it’s ready.
  • Cooking the Pancakes: For each pancake, ladle approximately 1/4 cup of the batter onto the skillet. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes. Flip carefully and cook for another 2 minutes or until golden brown and cooked through.
  • Keep Them Warm: As you cook the pancakes in batches, you may want to keep them warm in a low oven (around 200°F) on a baking sheet or plate.

Serving Instructions

Serve the Blueberry Lemon Pancakes warm, with a dollop of butter melting on top and a generous drizzle of maple syrup. For an extra touch of elegance, sprinkle a few fresh blueberries and a light zest of lemon over the stack. These pancakes are best enjoyed fresh, accompanied by a cup of coffee or tea, ensuring a moment of pure, indulgent pleasure.

Storage and Freezing Instructions


If you find yourself with leftover pancakes, they can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in a toaster or a warm oven until heated through.


These pancakes freeze beautifully. Lay them out on a baking sheet in a single layer and freeze until solid. Then, transfer them to a zip-lock bag, squeezing out as much air as possible. They can be frozen for up to 2 months. Reheat directly from frozen in a toaster or oven, making for a quick and delightful breakfast option.

Blueberry Lemon Pancakes

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Can I use frozen blueberries?

Yes, you can use frozen blueberries without defrosting them. For the best texture and even distribution, sprinkle the frozen blueberries on top of the batter after you pour it onto the griddle or skillet​.

What’s the secret to fluffy pancakes?

he key to fluffy pancakes is using fresh baking powder, avoiding overmixing the batter, and flipping the pancakes only once. Allowing the batter to rest before cooking can also help make the pancakes fluffier by letting the dry ingredients hydrate​.

When do you flip pancakes?

Flip the pancakes when the edges start to set and the center has tiny little bubbles. This indicates that the bottom has cooked sufficiently. The pancakes should also not stick to the pan when they’re ready to be flipped.

Why are my pancakes raw in the middle?

your pancakes are raw in the middle, your griddle or skillet might be too hot, causing the outside to cook too quickly. Lowering the heat or adding a bit more milk to thin out the batter can help. Covering the pancakes with a lid to “steam” them for a bit on the griddle can also aid in cooking them thoroughly without burning the outside.

Should pancake batter be lumpy?

Yes, it’s okay for pancake batter to be a little lumpy. Overmixing the batter can lead to tough pancakes. The small lumps will hydrate and disappear as the pancakes cook, contributing to their fluffiness.

Blueberry Lemon Pancakes

Blueberry Lemon Pancakes

Blueberry Lemon Pancakes is a fluffy perfection. Infused with the zesty brightness of lemon and the burst of juicy blueberries.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 250 kcal


  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup buttermilk
  • 1 large egg
  • 2 tbsp unsalted butter, melted
  • Zest of one lemon
  • 1 cup fresh blueberries


  • In a sizable mixing bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and a pinch of salt.
  • In a separate bowl, whisk 1 cup of buttermilk, a large egg, and 2 tablespoons of melted unsalted butter. Add the zest of a fresh lemon for that citrusy kick.
  • Gently pour the wet mixture into the dry ingredients. Employ a spatula to fold them together until just combined. Be mindful not to overmix; a few lumps are welcome.
  • Carefully fold in 1 cup of fresh blueberries. Ensure an even distribution to guarantee each pancake is a symphony of flavors. The Griddle Symphony
  • Heat a griddle or non-stick skillet over medium heat. Lightly coat it with cooking spray or a smidge of butter.
  • Using a ladle, pour approximately 1/4 cup of batter for each pancake. This ensures uniform size and easy flipping.
Keyword Blueberry Lemon Pancakes recipe, Easy homemade pancake, Fluffy pancake with blueberries, Lemon-infused breakfast
Hey there! I'm Betty Spangler. I love food, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple.