Blueberry Lemon Pancakes
This post may contain affiliate links which won’t change your price but will share a commission.
Blueberry Lemon Pancakes are an absolutely delicious breakfast option that is perfect for any time of year. The tangy and bright flavor of lemon pairs perfectly with the sweetness of blueberries, making these pancakes a family favorite.
Try our Glazed Lemon Blueberry Scones next!
The Best Blueberry Pancakes
You know, “Saturdays are for pancakes”, right? The weekends are meant for indulging and I’m going to start with a plate of delicious pancakes. When we’re not enjoying this pancake recipe, we’re digging into Old Fashioned Buttermilk Pancakes or Cinnamon Swirl Pancakes. Because seriously. Pancakes are meant for Saturdays!
Why This Recipe Works:
- FLUFFY – The pancakes are light and fluffy, with just the right amount of fluffiness to make them satisfying without being too heavy. The best pancakes!
- BALANCED FLAVORS – The blueberries add a burst of juicy sweetness to the pancakes, while the lemon adds a refreshing zing and a slightly tart flavor. The combination of flavors creates a perfectly balanced taste which is a great thing!
- IMPRESSIVE FOR GUESTS – This is definitely NOT a boring breakfast y’all. Make these easy lemon blueberry pancakes for overnight guests and they’ll be impressed!
What You’ll Need:
- Large Eggs
- Buttermilk
- Unsalted Butter
- Vanilla Extract
- Granulated Sugar
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Kosher Salt
- Lemons
- Blueberries – You can use fresh or frozen blueberries.
How to make Blueberry Lemon Pancakes:
Step 1
Prep lemons. Zest two large lemons. Use a citrus press to squeeze enough lemon to equal 1/4 cup.
Step 2
Separate Eggs. Separate the egg yolks and whites and place yolks in a large bowl and the whites in a separate small bowl.
Step 3
Combine wet ingredients. To the egg yolks, add the remaining wet ingredients – the buttermilk, (slightly cooled) melted butter, fresh lemon juice, and vanilla. Use a whisk to combine well.
Step 4
Combine dry ingredients. In a separate bowl, combine the flour, sugar, baking soda, baking powder, salt, and lemon zest.
Step 5
Add dry ingredients to wet. Pour the dry ingredients into the bowl with the wet ingredients, and use a spoon to mix until just combined. A few small lumps are ok.
Step 6
Whip the egg whites. Use a hand-held mixer to whip the egg whites until stiff peaks form.
Step 7
Fold in egg whites to batter. Use a rubber spatula to gently fold the egg whites into the pancake batter. Don’t whip the batter; just use a gentle hand to fold it together.
Step 8
Add blueberries. Finally, add two cups of fresh or frozen blueberries to the pancake batter. Stir gently.
Note: Some bleeding of the blueberries is normal. It adds a beautiful hue to the batter!
Step 9
Rest. Let the batter rest for about 10-15 minutes so that it thickens. This will guarantee an airy pancake that will soon become a family favorite.
Step 10
Cook pancakes. In a pancake griddle or large nonstick skillet, add a drizzle of oil or a little butter over medium heat, and use a measuring cup to add about 1/3 cup of batter for each pancake. Cook until you see little bubbles on top of each pancake and then gently flip to the second side to cook until golden brown.
Step 11
Serve. Serve these fluffy pancakes with butter and maple syrup or some blueberry compote. You could also top pancakes with blueberry syrup or any of your favorite syrups.
Storing and Freezing:
- STORE. Store leftover pancakes in an airtight container in your refrigerator for 4-5 days. Simply warm them in the microwave for another amazing breakfast.
- FREEZE. These blueberry pancakes are easy to freeze for later. Just add a piece of parchment paper or plastic wrap between each pancake and place in a large freezer bag.
Recipe FAQs:
You can use either fresh or frozen blueberries in this recipe. If using frozen, you’ll notice that they bleed more than fresh but the taste should be the same. There is no need to thaw the berries before adding to the batter.
Yes, you can prepare the batter ahead of time (but wait to add the blueberries) and store it in the refrigerator for up to 24 hours. Just be sure to add the blueberries and give the pancake mix a quick stir before using it to ensure that the ingredients are evenly distributed.
To prevent sticking, be sure to use a non-stick pan or griddle, and lightly grease it with cooking spray, butter, or oil before adding the batter. Also, wait until the edges of the pancakes begin to set and bubbles form on the surface before flipping them.
More Blueberry Recipes:
Tips for making fluffy pancakes:
- Use fresh ingredients: Fresh ingredients, such as baking powder, flour, and eggs, will ensure that your pancakes rise properly and turn out fluffy.
- Don’t overmix the batter: Overmixing the batter can cause the gluten in the flour to develop too much, resulting in tough and dense pancakes. Mix the batter until the ingredients are just combined, and don’t worry if there are a few lumps.
- Let the batter rest: Allowing the batter to rest for a few minutes before cooking will help the ingredients to fully hydrate and the gluten to relax, resulting in fluffier pancakes.
- Use buttermilk or yogurt: Buttermilk or yogurt can help to create a tender and fluffy texture in pancakes. The acidity in these ingredients also helps to activate the baking powder, which is important for rising.
- Separate the eggs: Whipping the egg whites separately will give more lift to the pancakes.
- Use baking powder: Baking powder is a leavening agent that helps pancakes to rise and become fluffy. Be sure to use fresh baking powder as old or expired baking powder may not be effective.
- Cook on medium heat: Cooking pancakes on too high of heat can cause them to cook too quickly on the outside and remain raw on the inside. Medium heat will allow the pancakes to cook evenly and rise properly.
- Don’t press down on the pancakes: Pressing down on the pancakes with a spatula while cooking can cause them to deflate and become less fluffy. Let them cook undisturbed until bubbles form on the surface and the edges begin to set before flipping.
What to serve with Pancakes:
- A side of fresh fruit and some strips of crispy bacon.
- Omelette Casserole
- Crustless Ham and Cheese Quiche
- Coffee, always. Try our Cold Brew Coffee or make some delicious Peanut Butter Coffee Smoothies.
Try our Cinnamon Brioche French Toast next!
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Blueberry Lemon Pancakes Recipe
Ingredients
- 2 large eggs – separated
- 2 cups buttermilk
- 1/4 cup unsalted butter – melted
- 2 teaspoons vanilla extract
- 1/4 cup granulated sugar
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups blueberries – frozen or fresh
- 1/4 cup fresh lemon juice
- the zest of two lemons
- butter, syrup, or blueberry compote – to serve
Instructions
- Prep lemons. Zest two large lemons. Use a citrus press to squeeze enough lemon to equal 1/4 cup.
- Separate Eggs. Separate the egg yolks and whites and place yolks in a large bowl and the whites in a separate small bowl.
- Combine wet ingredients. To the egg yolks, add the remaining wet ingredients – the buttermilk, (slightly cooled) melted butter, fresh lemon juice, and vanilla. Use a whisk to combine well.
- Combine dry ingredients. In a separate bowl, combine the flour, sugar, baking soda, baking powder, salt, and lemon zest.
- Add dry ingredients to wet. Pour the dry ingredients into the bowl with the wet ingredients, and use a spoon to mix until just combined. A few small lumps are ok.
- Whip the egg whites. Use a hand-held mixer to whip the egg whites until peaks form.
- Fold in egg whites to batter. Use a rubber spatula to gently fold the egg whites into the pancake batter. Don’t whip the batter; just use a gentle hand to fold it together.
- Add blueberries. Finally, add two cups of fresh or frozen blueberries to the pancake batter. Stir gently.
- Rest. Let the batter rest for about 10-15 minutes so that it thickens. This will guarantee an airy pancake that will soon become a family favorite.
- Cook pancakes. In a pancake griddle or nonstick skillet, add a drizzle of oil over medium heat, and then add about 1/3 cup of batter for each pancake. Cook until you see little bubbles and then gently flip to cook the other side until golden brown.
- Serve. Serve these fluffy pancakes with butter and syrup or some blueberry compote.
Notes
Storing and Freezing:
- STORE. Store leftover pancakes in an airtight container in your refrigerator for 4-5 days.
- FREEZE. These blueberry pancakes are easy to freeze for later. Just place a piece of parchment paper between each pancake and place in a large freezer bag.
Haven’t made. It yet but looks beautiful and can’t wait to taste it
A fantastic recipe that is the perfect breakfast. No syrup needed and a good option when in a hurry. Pull from the freezer, warm up and take with you like a sandwich. I hope my wife makes this again for me very soon!