Blueberry Lemon Pancakes Recipe

A plate of blueberry pancakes with lemon, topped with blueberry compote.

3.50 from 2 votes

Blueberry Lemon Pancakes Recipe

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.

Course Breakfast

Cuisine American

Keyword blueberry lemon pancakes

Prep Time 20

Cook Time 20

Total Time 40

Servings pancakes

Calories 218kcal

Author Sue Ringsdorf

Ingredients

Wet ingredients:

2 large eggs - separated
2 cups buttermilk
1/4 cup unsalted butter - melted
2 teaspoons vanilla extract
1/4 cup fresh lemon juice

Dry ingredients:

1/4 cup granulated sugar
2 ¼ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
the zest of two lemons
2 cups blueberries - frozen or fresh
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.
2 large eggs
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.
2 cups buttermilk, 1/4 cup unsalted butter, 1/4 cup fresh lemon juice, 2 teaspoons vanilla extract
Combine dry ingredients. In a separate bowl, combine the flour, sugar, baking soda, baking powder, salt, and lemon zest.
2 ¼ cups all-purpose flour, 1/4 cup granulated sugar, 1 teaspoon baking soda, 2 teaspoons baking powder, 1 teaspoon kosher salt, the zest of two lemons
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.
2 cups blueberries
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.
butter, syrup, or 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.

Note: Some bleeding of the blueberries is normal. It adds a beautiful hue to the batter!

Nutrition