Blueberry Lemon Pancakes Recipe
Fluffy, golden pancakes bursting with juicy blueberries and bright lemon zest create a perfect balance of sweet and tangy flavors in every pillowy bite.
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>
BAKE SMARTER
Kitchen Converter
Quickly switch between common baking units without leaving the recipe.
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>
Chef’s Notes
A few helpful details for making this recipe.
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.
Want to try something else in ...
More recipes you might like
Keep exploring with more recipes from What's Baking.
