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    Home » Recipes » Breakfast

    Lemon Blueberry Buttermilk Pancakes

    Published: April 10, 2020 · Updated: December 5, 2020 · By: Krissy · 7 Comments
    This post may contain affiliate links. Please read my disclosure policy.

    Jump to Recipe Print Recipe

    Start your morning off right with the most fluffy and flavorful Lemon Blueberry Buttermilk Pancakes with warm maple syrup for breakfast. YUM!

    stack of homemade pancakes with lemon and blueberry

    Why this recipe works:

    These pancakes are divine. They are so soft and fluffy. They are almost like a souffle. 

    This recipe uses a large amount of buttermilk. There is really nothing better in a homemade pancake.

    The blueberries add a burst of flavor with every bite.

    The strong lemon flavor comes from the lemon zest. I like to use a lot. If you don't have  a Microplane, I insist you go buy one now. It is seriously one of my most favorite kitchen tools.  I have the wider one for making parmesan "snow" too that I use in my homemade alfredo sauce.

    lemon and zester

    Here's how to make them:

    This is a very simple pancake recipe that is stirred by hand.

    1. The first step is to preheat the griddle. Whenever you make pancakes, you want to be sure the griddle is completely heated through before adding the pancake batter.
    2. In a large bowl you will combine all of your dry ingredients including flour, baking powder, baking soda, sugar, and salt. Once whisked together, create a well in the center of the dry ingredients.
    3. In a separate bowl you will combine eggs, lemon zest, buttermilk, and melted butter. This gets poured into the dry ingredient well and the batter is mixed just until combined.
    4. To cook the pancakes, you'll add a small amount of batter to the griddle, gently place some blueberries on top, and dot each blueberry with a bit more batter. The pancake will only get flipped once.

    stack of Lemon Blueberry Buttermilk Pancakes with maple syrup

    Cooking tips:

    I have a few tips and tricks to making these pancakes awesome, in addition to the basic recipe.

    • First, be sure to use butter rather than oil on your grill. It makes the edges nice and crispy.
    • Low and slow is best in my opinion. Low heat and a longer cooking time makes the best pancakes. This process allows the center of the pancake to cook through while the edges get golden brown without burning.
    • Pour the batter on the hot griddle, then set the blueberries on top, then dot them with additional batter. This keeps the blueberries directly off the grill so that they stay inside your pancake. You don't need all that blueberry goodness exploding all over your grill and burning, now do you?
    • Strategically place your blueberries so that they are evenly spaced. That way you'll get the same amount of blueberry in each bite! 

    bite of blueberry pancakes on fork

    Recommended pancake recipes:

    If you love to start your morning off with a comforting breakfast homemade pancakes, you'll also love:

    • Blue Cornmeal Pancakes
    • Banana Pancakes
    • Heart Beet Pancakes
    • Gingerbread Pancakes
    • Whole Wheat Buttermilk Pancakes
    • Sweet Potato Pancakes
    • Pumpkin Buttermilk Pancakes
    • S'mores Pancakes
    • Banana Mac Pancakes with Coconut Syrup

    stack of Lemon Blueberry Buttermilk Pancakes with a big bite cut out

    Did you make this recipe? Be sure to leave me a comment below to let me know what you think!

    Start your morning off right with the most fluffy and flavorful Lemon Blueberry Buttermilk Pancakes with warm maple syrup for breakfast. YUM!

    Lemon Blueberry Buttermilk Pancakes

    Start your morning off right with the most fluffy and flavorful Lemon Blueberry Buttermilk Pancakes with warm maple syrup for breakfast. YUM!
    5 from 8 votes
    Print Pin Rate SaveSaved!
    Course: Breakfast
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Scale: 16 small pancakes
    Recipe Created By: Krissy Allori

    Ingredients

    • 2 cups all purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 3 tablespoons sugar
    • pinch salt
    • 2 large eggs (beaten)
    • 2 tbsps lemon zest (from one very large or two small lemons)
    • 3 cups buttermilk
    • 4 tablespoons unsalted butter (melted)
    • 1 ½ cups blueberries (frozen and thawed or fresh)
    • Additional butter for griddle

    Instructions

    • Preheat griddle on medium low heat. Be sure the griddle is fully heated through before adding pancake batter.
    • In large bowl, sift together flour, baking powder, baking soda, sugar, and salt. Make a well in the center.
    • In a separate bowl, mix together eggs, zest, buttermilk, and melted butter. Pour wet ingredients into bowl with the dry ingredients. Stir very gently by folding liquid into dry ingredients. You want your batter to be lumpy.
    • Grease hot grill with butter. Use as much as your heart desires. Place large spoonful of batter onto grill. Top each pancake with 8-12 blueberries, then dot the top of each blueberry with a bit of batter to prevent the pancake from sticking to the grill after you flip it. Do not flip until the pancake has lots of bubbles and the bottom is a golden brown. Flip only once and do not smash down with your spatula.
    • Serve with pure maple syrup. YUM!

    Notes

    Serving size based on one pancake.

    Cooking tips:

    I have a few tips and tricks to making these pancakes awesome, in addition to the basic recipe.
    • First, be sure to use butter rather than oil on your grill. It makes the edges nice and crispy.
    • Low and slow is best in my opinion. Low heat and a longer cooking time makes the best pancakes. This process allows the center of the pancake to cook through while the edges get golden brown without burning.
    • Pour the batter on the hot griddle, then set the blueberries on top, then dot them with additional batter. This keeps the blueberries directly off the grill so that they stay inside your pancake. You don't need all that blueberry goodness exploding all over your grill and burning, now do you?
    • Strategically place your blueberries so that they are evenly spaced. That way you'll get the same amount of blueberry in each bite!

    NUTRITION INFORMATION

    Calories: 135kcal | Carbohydrates: 19g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 33mg | Sodium: 125mg | Potassium: 146mg | Fiber: 1g | Sugar: 6g | Vitamin A: 199IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg
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    This recipe was originally published in March 2015 and has been updated with more helpful information and cooking tips. Don't worry - I didn't change the recipe!

    Reader Interactions

    Comments

    1. CJ

      October 08, 2022 at 10:55 am

      5 stars
      Best pancakes ever. Light and fluffy. Lemon added flavor but not overwhelming. Not overly sweet, very little sugar in recipes but used lots less syrup because the flavor was so good. I usually eat 3 to 4 pancakes but I ate 6 of these and didn't feel heavy and stuffed. The last one I just ate plain, no syrup, nothing. Delicious!!!!

      Reply
    2. Eli

      May 14, 2020 at 7:23 am

      5 stars
      I attempted to halve the recipe VERY SUCCESSFULLY.
      I make buttermilk pancakes regularly but these are extraordinary! Didn't even need syrup it was so good. TRY THESE.

      Reply
    3. Toni

      February 24, 2020 at 6:14 am

      5 stars
      This is absolutely amazing! I love the combination of flavors!

      Reply
    4. Jen

      February 24, 2020 at 6:08 am

      5 stars
      Loved your tip about using butter on the griddle. My boys were eating these up quicker than I could get them off the griddle and on the table. A total win!

      Reply
    5. Sara Welch

      February 23, 2020 at 5:37 pm

      5 stars
      Such a great way to start my day! Looking forward to enjoying these for breakfast tomorrow; they look too good to pass up!

      Reply
    6. Nai

      February 24, 2019 at 8:08 am

      5 stars
      This is my favorite batter! I make these ahead of time and freeze them!

      Can the dry ingredients be prepared in bulk? It would cut down a bit of time when making them for our toddler to just add wet ingredients. What would the ratio of the prepared ingredients be to the wet ingredients?

      Reply
      • Krissy

        March 06, 2019 at 12:28 pm

        Hi! You can definitely prepare the dry ingredients in bulk ahead of time. As far as ratio, I have no idea because I would just make the recipe in it's entirety. Hope that helps?

        Reply

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