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Blueberry Lemon Pancakes Recipe

Blueberry Lemon Pancakes Recipe

Learn how to make the best homemade Blueberry Lemon Pancakes with this easy baking recipe. Perfectly fluffy pancakes with bright citrus notes and bursts of juicy blueberries. The secret is in the buttermilk batter and gentle folding technique for cloud-like texture every time.
Difficulty:
Beginner
Prep Time:
15 mins
Cook Time:
15 mins
Serves:
12 pancakes (4 servings)
An overhead shot of a pristine white plate holding a stack of three golden-brown pancakes with visible blueberries peeking through the batter. A pat of melting butter crowns the stack, with maple syrup cascading down the sides. Scattered fresh blueberries and lemon wedges surround the plate, while a fine dusting of powdered sugar highlights the pancakes' texture. Natural morning light streams across the scene, illuminating the steam rising from the fresh-off-the-griddle pancakes. A vintage fork rests alongside on a rustic wooden table, with a small bowl of extra berries and a small pitcher of syrup positioned artfully in the frame.

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">200g plain flour</li> <li class="ingredients-single-item">1 tbsp baking powder</li> <li class="ingredients-single-item">1/2 tsp baking soda</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">2 tbsp granulated sugar</li> <li class="ingredients-single-item">Zest of 2 lemons</li> <li class="ingredients-single-item">2 tbsp fresh lemon juice</li> <li class="ingredients-single-item">2 large eggs</li> <li class="ingredients-single-item">280ml buttermilk (or 280ml milk with 1 tbsp lemon juice, left to sit for 5 minutes)</li> <li class="ingredients-single-item">60g unsalted butter, melted and cooled</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">200g fresh blueberries (plus extra for serving)</li> <li class="ingredients-single-item">Vegetable oil or butter for cooking</li> <li class="ingredients-single-item">Maple syrup, for serving</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">Non-stick frying pan or griddle</li> <li class="equipment-single-item">Microplane zester</li> <li class="equipment-single-item">Ladle or measuring cup for batter</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and lemon zest. The zest contains essential oils that will infuse your dry ingredients with bright lemon flavor – rub the zest into the sugar with your fingertips first to release even more aroma. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a separate bowl, whisk the eggs until light and foamy (about 1 minute), then stir in buttermilk, melted butter, vanilla extract, and lemon juice. Whisking the eggs thoroughly helps create air bubbles that contribute to fluffier pancakes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Pour the wet ingredients into the dry ingredients and gently stir until just combined – you should still see small lumps in the batter. Overmixing develops gluten, which creates tough pancakes, so resist the urge to stir until smooth! </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Let the batter rest for 10 minutes. This important step allows the gluten to relax and the baking powder to activate, resulting in more tender, fluffy pancakes. Meanwhile, gently wash and dry your blueberries. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> After resting, very gently fold 150g of the blueberries into the batter, saving the remaining 50g for topping. Folding prevents the berries from breaking and turning the batter purple. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Heat a non-stick frying pan or griddle over medium heat. Add a small amount of butter or oil and spread evenly. Test if the pan is ready by sprinkling a few drops of water – they should sizzle and dance. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Using a ladle or measuring cup, pour about 60ml (1/4 cup) of batter for each pancake. Cook until bubbles form on the surface and the edges look set – about 2-3 minutes. You'll know it's time to flip when the bubbles in the center begin to pop and leave tiny holes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Flip with confidence using a wide spatula and cook for another 1-2 minutes until golden brown and cooked through. The second side will cook faster than the first, so keep a close eye on them! </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Transfer cooked pancakes to a warm plate or keep warm in a 100°C oven while you cook the remaining batter. Add fresh butter or oil to the pan between batches as needed. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Serve immediately in stacks, topped with the remaining fresh blueberries and maple syrup. For an extra special touch, add a dollop of lemon-scented whipped cream or a sprinkling of powdered sugar. Enjoy while warm! </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Blueberry Lemon Pancakes?

The key ingredients include plain flour, baking powder, buttermilk, eggs, melted butter, fresh blueberries, lemon zest, and lemon juice. Additional ingredients include sugar, vanilla extract, baking soda, and salt for a perfectly balanced flavour.

How to cook Blueberry Lemon Pancakes at home?

Learn how to cook Blueberry Lemon Pancakes by combining dry ingredients with wet ingredients (being careful not to overmix), then folding in fresh blueberries. Let the batter rest for 10 minutes before ladling onto a medium-heat non-stick pan. Cook until bubbles form on the surface, then flip and cook 1-2 minutes until golden. Serve with fresh blueberries and maple syrup.

Why does pancake batter need to rest before cooking?

Resting pancake batter for 10 minutes allows the gluten to relax, preventing tough pancakes. It also gives the baking powder time to activate fully, creating more air bubbles which results in fluffier, more tender pancakes. This simple step makes a remarkable difference in texture.

What's the secret to preventing blueberries from sinking in pancakes?

Toss blueberries in a light coating of flour before folding them gently into the batter. This helps suspend them throughout the pancakes. Also, using fresh rather than frozen berries reduces sinking, and adding some directly to the pancake tops after pouring the batter ensures visible berries.

Can I make these pancakes dairy-free or gluten-free?

Yes! For dairy-free, substitute butter with coconut oil and make buttermilk using plant-based milk plus lemon juice. For gluten-free pancakes, replace plain flour with a 1:1 gluten-free flour blend. Both alternatives work beautifully while maintaining the same lemon-blueberry flavour profile.

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The zest contains essential oils that will infuse your dry ingredients with bright lemon flavor – rub the zest into the sugar with your fingertips first to release even more aroma." }, { "@type": "HowToStep", "name": "Prepare Wet Mixture", "text": "In a separate bowl, whisk the eggs until light and foamy (about 1 minute), then stir in buttermilk, melted butter, vanilla extract, and lemon juice. Whisking the eggs thoroughly helps create air bubbles that contribute to fluffier pancakes." }, { "@type": "HowToStep", "name": "Combine Ingredients", "text": "Pour the wet ingredients into the dry ingredients and gently stir until just combined – you should still see small lumps in the batter. Overmixing develops gluten, which creates tough pancakes, so resist the urge to stir until smooth!" }, { "@type": "HowToStep", "name": "Rest Batter", "text": "Let the batter rest for 10 minutes. 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You'll know it's time to flip when the bubbles in the center begin to pop and leave tiny holes." }, { "@type": "HowToStep", "name": "Flip and Finish", "text": "Flip with confidence using a wide spatula and cook for another 1-2 minutes until golden brown and cooked through. The second side will cook faster than the first, so keep a close eye on them!" }, { "@type": "HowToStep", "name": "Keep Warm", "text": "Transfer cooked pancakes to a warm plate or keep warm in a 100°C oven while you cook the remaining batter. Add fresh butter or oil to the pan between batches as needed." }, { "@type": "HowToStep", "name": "Serve", "text": "Serve immediately in stacks, topped with the remaining fresh blueberries and maple syrup. For an extra special touch, add a dollop of lemon-scented whipped cream or a sprinkling of powdered sugar. Enjoy while warm!" } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Sophia Chen", "datePublished": "2023-11-25", "reviewBody": "These pancakes have the most amazing texture! The lemon and blueberry combination is perfectly balanced - not too sweet and not too tart. My whole family requests these every Sunday now.", "name": "Bright flavor, incredibly fluffy texture!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Luisa Martinez", "datePublished": "2023-12-10", "reviewBody": "I made these for my children's breakfast and they absolutely loved them! The pancakes disappeared in minutes and they've already asked when I'll make them again. The buttermilk really makes a difference.", "name": "Kids demolished these in minutes!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ahmed Patel", "datePublished": "2023-12-18", "reviewBody": "I've tried many pancake recipes over the years, but this one is exceptional. The lemon zest adds such a wonderful brightness that complements the blueberries perfectly. This has become my go-to recipe for special weekend breakfasts.", "name": "Lemon zest makes these special!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Inger Johansen", "datePublished": "2024-01-05", "reviewBody": "These pancakes are better than what I get at my local café! The texture is incredibly light and fluffy, and the flavor combination is perfect. I followed the tip about resting the batter and it made all the difference.", "name": "Better than my local café's version!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Raj Sharma", "datePublished": "2024-01-22", "reviewBody": "I've been looking for the perfect pancake recipe for years, and I've finally found it! The detailed instructions helped me achieve pancake perfection. I especially liked the tip about freezing leftovers - they reheat beautifully in the toaster.", "name": "Finally found my go-to pancake recipe!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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