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!

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.

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.

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! 

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

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

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 7 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Hover to scale: 16 small pancakes

Author: 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 1/2 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!