Lemon Blueberry Pancakes {So Fluffy} - CakeWhiz

Lemon Blueberry Pancakes {So Fluffy}

This post may contain affiliate links. Please read my disclosure policy.

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. The fluffy pancakes are the perfect texture, while the lemon and blueberries balance each other divinely. Take weekend family breakfasts to the next level with these pancakes. 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.

How To Make Lemon Blueberry Pancakes Recipe From Scratch?

  1. Whisk ingredients– In a bowl, whisk together flour, baking powder, baking soda, sugar.
  2. Add remaining ingredients– Buttermilk, milk and eggs, butter, lemon zest, lemon extract and mix.
  3. Rest the batter– Keep aside and let the batter sit at room temperature for 3-4 minutes.
  4. Heat griddle– Or a nonstick pan over medium heat and spray some oil. 
  5. Pour batter– 1/4 cup batter on the hot pan.
  6. Spread Batter– Use a spatula to spread out the bitter into a round shape.
  7. Sprinkle blueberries– On top of each pancake.
  8. Flip pancakes– When the top and sides become bubbly, flip and cook the other side. Do not flip again!
  9. Enjoy!– Serve warm with maple syrup or blueberry pie filling.

What Goes Well With Best Blueberry Buttermilk Pancakes (Toppings)?

Homemade Buttermilk Substitute

Simply pour 1 Tbsp of lemon juice into a 1 cup measure cup. Then fill the remainder of the cup with milk. Let it sit for 5 minutes, and you have homemade buttermilk.

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. Too much water will make the batter too runny and ruin the pancakes.

Ebooks by Cakewhiz

Variations

Healthy blueberry pancakes– Use whole wheat flour and coconut sugar in place of granulated sugar.

Banana blueberry pancakes– Add banana slices in the batter or or top the pancakes with them.

Add extracts– Such as almond, orange, vanilla, or even amaretto.

Make them silver dollar sized– Make small silver dollar sized pancakes, and then skewer a few together in a stack for a 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 ton 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 to cook through before the tops and bottoms cook. Make sure to measure the 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 is perfectly fine.

Resting time is important– It 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 works for this recipe. Do whatever you are most comfortable with. If you mix them into the batter, make sure to fold them in gentle 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 again!

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 Breakfast Recipes

Stack of Easy Homemade Lemon Blueberry Pancakes in White Plate With One Slice Removed
Stack of Easy Homemade Lemon Blueberry Pancakes in White Plate With One Slice Removed
Print

Easy Lemon Blueberry Pancakes

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

The best, soft, fluffy, quick, easy lemon blueberry pancakes recipe, homemade with simple ingredients. Full of buttermilk, fresh or frozen blueberries, lemon zest.

Servings: 8 Pancakes
Course: Breakfast
Cuisine: American
Keyword: berry pancakes, homemade pancakes
Calories: 254 kcal
Author: Abeer Rizvi

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

  1. In a mixing bowl, whisk together flour, baking powder, baking soda, sugar.

  2. 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!

  3. Keep aside and let the batter sit at room temperature for 3-4 minutes. This makes the pancakes very fluffy.

  4. Heat a griddle or a nonstick pan over medium heat and spray some oil. 

  5. Pour 1/4 cup batter on the hot pan.

  6. Use a spatula or the back of a spoon to spread out the bitter slightly into a round shape.

  7. Sprinkle some blueberries on top of each pancake.

  8. When the top and sides become bubbly, flip and cook the other side until golden brown. Do not flip again!

  9. Serve warm with maple syrup or blueberry pie filling. Enjoy!

Recipe Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 2 days. 
Nutrition Facts
Easy Lemon Blueberry Pancakes
Amount per Serving
Calories
254
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
5
g
25
%
Trans Fat
 
1
g
Cholesterol
 
62
mg
21
%
Sodium
 
247
mg
10
%
Potassium
 
296
mg
8
%
Carbohydrates
 
37
g
12
%
Fiber
 
2
g
8
%
Sugar
 
12
g
13
%
Protein
 
7
g
14
%
Vitamin A
 
338
IU
7
%
Vitamin C
 
3
mg
4
%
Calcium
 
140
mg
14
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Closeup Shot of Fork Full of Sliced Pancakes
Blueberry Buttermilk Pancakes on White Plate with a Slice Cut Out
Stack of Best Fluffy Pancakes With Blueberries on White Plate

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating