Fluffy Blueberry Pancakes with Lemon
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My Blueberry Pancakes are the best in zest, fruitiness, and phenomenal fluffy texture — it’s like biting into a lemony berry cloud when you get that first forkful! I’m introducing these blueberry buttermilk pancakes with extra tang and fruity freshness… all with ingredients you can get year-round with no problem.
Blueberry Pancakes
With the power of both baking soda and buttermilk, these flapjacks get super tall and airy — not dense or flat at all!
The mix of lemon and blueberry matches a slight tang with a subtle sweetness for the perfect pancake.
Topped with our blueberry syrup or strawberry syrup, you’re all set for a berry filled breakfast!
Those that want a taste of something sweeter need to check out my strawberry shortcake pancake recipe.
Or if you’re not much of a berry person, I do have a version that’s fully fruit-free.
Ingredient Notes & Substitutions
- All-Purpose Flour – Some like to get fancy with their homemade flapjacks, but I personally believe that regular ol’ all purpose flour gets the job done right!
- Buttermilk – These wouldn’t be buttermilk blueberry pancakes without the buttermilk!
To make some at home, add 1 tablespoon of lemon juice (or vinegar) to a measuring cup and then pour in enough milk so that it measures 1 cup.
Stir it up, let it sit, and viola!
- Lemons – We’ll need 2 tablespoons of zest and a whole ¼ cup of juice to make really lemony buttermilk blueberry pancakes.
So you’ll need to grab two medium lemons or one large lemon.
- Blueberries – There’s nothing like using fresh berries in blueberry pancakes!
But just so you know, you can actually alter this recipe to be any berry buttermilk pancakes: strawberries, raspberries, blackberries… the sky (or the produce aisle) is the limit!
Tricks for Making Flawless, Fluffy Blueberry Lemon Pancakes
- Have time the night before? Make the batter ahead of time!
It’s always worth it to prep breakfast ingredients ahead of time. After all, who wants to do all that work first thing in the morning?
But it’s especially worth it for these blueberry buttermilk pancakes! It tastes even better when all of the ingredients hang out overnight.
- Don’t overdo the fruit.
Adding too many add-ins to the batter will make your lemon blueberry pancakes batter really hard to flip.
Stick to the ratio that we have here: 1 to 1 batter to berry!
- Never burn another pancake again!
Stick to medium heat, not high heat.
Blueberry lemon pancakes are ready to flip after about 2 minutes. Flip and cook the other side for another 2 minutes.
Then, take a minute to wipe down your pan or skillet before proceeding to the next pancake.
You’ll remove the burnt bits, have the chance to apply more butter or oil, and get the pan’s heat back where it needs to be.
Storing and Reheating Blueberry Buttermilk Pancakes
Keep any leftovers in the fridge for up to a week. And believe it or not, lemon blueberry pancakes freeze like a dream!
I recommend laying them on a sheet pan, protected by parchment paper, without touching. Let them freeze for 2 hours or so, then transfer to a freezer bag.
Reheat blueberry pancakes in the microwave, oven, or air fryer!
Kitchen Tools You Will Need
- Whisk – These have held up for over 10 years and are still as good as the day I bought them. With 3 sizes, there is a whisk for every job!
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- Microplane/Zester – Not only is it great for zesting citrus, I like to use it to grate garlic as well.
Lemon Blueberry Pancakes FAQ
I recommend putting the blueberries right in the batter rather than waiting till they’re in the pan.
This is the best way to get an even spread of blueberries in each pancake, and it makes the best presentation on the plate!
I always use fresh! They’re juicier, sweeter, and have the best texture. Additionally, frozen blueberries tend to thaw with extra juice, so your batter will get a bit blue once it’s all mixed up and in the pan.
You can use frozen if you want to, though! No need to let them thaw, but I’d recommend tossing them in some flour so that they mix well.
This question is often asked because the round shape of the berries can make the resulting flapjacks a bit lumpy.
If this is a concern of yours, rather than smash the fruit, you could cut them in half. This would be a lot easier if you freeze them just a bit before slicing.
However, know that you’ll get some juice leakage and blue streaks in the batter.
Enjoy!
With love, from our simple kitchen to yours.
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Fluffy Blueberry Pancakes with Lemon
Ingredients
- 2 cups all purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 eggs, beaten
- 2 cups buttermilk
- 1/4 cup unsalted butter, melted
- 1/4 teaspoon kosher salt
- 1/4 cup lemon juice, fresh
- 2 tablespoons lemon zest
- 2 cups fresh blueberries
Instructions
- In a large bowl combine flour, sugar, baking powder and baking soda. Whisk to combine. Add eggs, buttermilk, butter, salt and lemon juice, lemon zest and blueberries. Stir until just combined. Do not over stir or you will have flat pancakes.
- Ladle ¼ cup batter on a hot non stick skillet, over medium heat. Cook until pancakes are golden brown around the edge and bubble appear around the edges, about 3 minutes. Flip and cook until done, about 2 more minutes.
- Serve and enjoy!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published June 2013, updated and republished August 2023
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Congratulations again Donna! This is an amazingly beautiful breakfast and your feature is completely awesome!
Blueberry is simply the best for breakfast dishes! It just has such a sweet taste! I love these pancakes.