Lemon Blueberry Pancakes Syrup (Printable Version)

Fluffy, golden pancakes with fresh blueberries and lemon, served with sweet maple syrup for breakfast or brunch.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/2 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 - 1 cup buttermilk
07 - 1/2 cup milk
08 - 2 large eggs
09 - 3 tablespoons melted unsalted butter, plus extra for cooking
10 - 1 teaspoon vanilla extract
11 - Zest of 1 lemon
12 - 2 tablespoons freshly squeezed lemon juice

→ Add-Ins

13 - 1 cup fresh blueberries

→ To Serve

14 - Maple syrup for drizzling
15 - Extra blueberries and lemon zest (optional)

# How to Make It:

01 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly mixed.
02 - In a separate bowl, whisk the buttermilk, milk, eggs, melted butter, vanilla extract, lemon zest, and lemon juice until fully blended.
03 - Pour the wet mixture into the dry ingredients and stir gently until just combined, leaving some lumps intact for tenderness.
04 - Carefully fold the fresh blueberries into the batter to avoid breaking them.
05 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
06 - Pour approximately 1/4 cup of batter per pancake onto the skillet. Cook until bubbles appear on the surface and edges look set, about 2 to 3 minutes.
07 - Flip each pancake and cook for an additional 1 to 2 minutes until golden brown and cooked through.
08 - Continue cooking the remaining batter, greasing the skillet as needed between batches.
09 - Stack pancakes while hot, drizzle with maple syrup, and garnish with extra blueberries and lemon zest if desired.

# Expert Insights:

01 -
  • They're fluffy enough to stack high but sturdy enough that the blueberries don't sink straight through to the pan.
  • The lemon is bright without being sharp, making these feel elegant enough for guests but easy enough for a solo breakfast.
  • You probably have everything in your kitchen already, minus maybe fresh blueberries.
02 -
  • Don't overmix the batter, period, even if it looks lumpy and rough is exactly what you want.
  • The skillet temperature matters more than you'd think a medium heat that's too low makes them dense, too high burns the outside while the inside stays raw.
  • Fresh blueberries are worth the cost because they stay firm, but if you use frozen ones add them straight from the freezer to prevent them from bleeding into the batter.
03 -
  • Zest your lemon before you cut it for juice so you get the most flavorful pieces without any white pith underneath.
  • If your blueberries are frozen, toss them gently in a tiny bit of flour before folding them in, it keeps them from sinking and bleeding color.

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