Lemon Blueberry Pancakes {So Fluffy}
The best, soft, fluffy, quick, easy lemon blueberry pancakes recipe, homemade with simple ingredients. Full of buttermilk, fresh or frozen blueberries, lemon zest.
These pancakes are perfectly sweet and tangy in every way plus these fluffy pancakes are the perfect texture! not to mention, the lemon and blueberry flavors balance each other divinely. If you are feeling extra fancy, have a pancake buffet and include these Fluffy Cinnamon Pancakes, Chocolate Chip Pancakes {With Chocolate Syrup}, and Mocha Pancakes With Mocha Syrup and even these Pumpkin Pancakes.
How To Make Lemon Blueberry Pancakes Recipe From Scratch?
- Whisk together dry ingredients– This includes flour, baking powder, baking soda, sugar.
- Add wet ingredients– This includes buttermilk, milk and eggs, butter, lemon zest, lemon extract.
- Mix– Until combined.
- Rest the batter– For 3-4 minutes.
- Heat griddle– And pour batter.
- Spread batter– Into a round shape.
- Sprinkle blueberries– On top.
- Flip pancakes– And cook the other side.
- Enjoy! Serve warm with topping of your choice.
What Goes Well With Best Blueberry Buttermilk Pancakes (Toppings)?
- Fruits– Such as bananas, blueberries, raspberries, blackberries.
- Pie fillings– Such as Blueberry Pie Filling, Raspberry Pie Filling, or Strawberry Pie Filling.
- Frostings– Try this Lemon Frosting, Cream Cheese Frosting, or this White Chocolate Buttercream Frosting.
- Lemon curd– You can use store bought or this delicious homemade Lemon Curd.
- Syrups– Such as maple syrup, honey, agave syrup.
- Ice cream– Vanilla would be a great classic choice.
- Yogurt topping– Such as Greek yogurt, vanilla, lemon, honey, or whatever your favorite type may be.
- Nuts– Such as roughly chopped pecans, walnuts, or even almonds.
- Granola– Top the pancakes with a creamy topping like yogurt and add my Homemade Granola for a crunchy texture.
- Nut butters– Such as almond butter or cashew butter.
- Pudding- Try this Vanilla Pudding or Homemade Banana Pudding.
Homemade Buttermilk Substitute
Simply pour 1 tablespoon lemon juice into a 1 cup whole milk. Mix and let it sit for 5 minutes, and you will end up with a homemade substitute.
What Makes Pancakes fluffier?
Allowing the batter to sit at room temperature for 3-4 minutes will help to make the pancakes fluffier! This allows the baking powder and soda to do their work and create air pockets which results in fluffier pancakes. Also, be careful not to over-mix the batter. Doing so will cause them to be dense instead of fluffy.
Do You Thaw Blueberries Before Making Pancakes?
If you use frozen blueberries instead of fresh, then yes you need to thaw them to remove any excess water. You must also pat them dry. Too much water will make the batter runny and ruin the pancakes.
Variations
Healthy pancakes– Replace sugar with honey and use 2% milk and low fat buttermilk. The end result won’t be as delicious though.
Banana blueberry pancakes– Add banana slices in the batter or on top the pancakes.
Add extracts– Such as almond, orange, vanilla, or even amaretto.
Make them silver dollar sized– Make them smaller and then skewer a few together in a stack for party or brunch.
Add chocolate chips- Add dark, milk, or white chocolate chips for a sweet addition.
Tips And Techniques
Fresh blueberries vs. Frozen blueberries– Fresh is preferable. Frozen blueberries release a lot of water. If you do use them, thaw the blueberries and pat them fry with a paper towel.
Why are my pancakes soggy? This means they are under-cooked, or the batter is too thick. Make sure to measure ingredients carefully.
Why are my pancakes chewy and tough? This happens when you over-mix the batter. Only mix ingredients till combined. A few lumps in the batter are perfectly fine.
Resting time is important– Because this allows the baking powder and baking soda to do their work and makes the pancakes very fluffy.
Don’t over-mix– Some lumps are absolutely ok. They will come apart as the pancakes cook. Over-mixing will make the pancakes tough and chewy instead of light and fluffy.
Stirring in blueberries vs. Adding them during cooking– Either method works for this recipe. Do whatever you are most comfortable with. If you mix them into the batter, make sure to fold them in gently so that they don’t pop in the batter.
Make sure pan or griddle is hot– That’s because it allows quick and even cooking.
All ingredients should be at room temperature– This is optional, but I highly recommend it because the ingredients blend together better and smoothly.
How to know when to flip pancakes? When the top and sides become bubbly, flip and cook the other side until golden brown.
Do not flip pancakes multiple times- Because that will make them flat and “deflates” them.
Storage
Refrigerate– In a sealed container for up to 2 days.
Freeze– In a freezer-safe bag or container for up to 2 months.
Reheat– Thaw and reheat in the microwave or toaster oven.
More Easy Blueberry Recipes (Breakfast and Dessert)
- Lemon Blueberry Waffles
- Blueberry Smoothie
- Easy Blueberry Pie
- Blueberry Dump Cake (Blueberry Cobbler Dump Cake)
- Blueberry Cupcakes
- Lemon Blueberry Muffins
- Chocolate Blueberry Truffles
Easy Lemon Blueberry Pancakes
Ingredients
- 2 cups All-purpose flour
- 3 tsp Baking powder
- 1 tsp Baking soda
- 4 tbsp Granulated sugar
- 1 cup Buttermilk
- 3/4 cup Milk, 2% or whole
- 2 Eggs, Large
- 1/4 cup Butter, Melted but not very hot
- 2 tsp Lemon zest
- 1 tsp Lemon extract
- 1.5 cups Blueberries, Preferably fresh, Frozen can be used but have to be thawed
Instructions
- In a mixing bowl, whisk together flour, baking powder, baking soda, sugar.
- Add buttermilk, milk and eggs, butter, lemon zest, lemon extract and mix until just combined. The batter will be very thick and chunky. Don't over-mix!
- Keep aside and let the batter sit at room temperature for 3-4 minutes. This makes the pancakes very fluffy.
- Pour 1/4 cup batter on the hot pan.
- Use a spatula or the back of a spoon to spread out the bitter slightly into a round shape.
- Sprinkle some blueberries on top of each pancake.Note: Instead of sprinkling blueberries on top, you can also stir them into the batter. Make sure to fold them in gently so that they don't pop and discolor the batter.
- When the top and sides become bubbly, flip and cook the other side until golden brown. Do not flip again!
- Serve warm with maple syrup or blueberry pie filling. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 2 days.
