Lemon Blueberry Pancakes Maple (Printable)

Fluffy pancakes with blueberries and lemon zest, topped with warm maple syrup for a bright breakfast treat.

# What You Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 1 cup buttermilk (or milk with 1 tablespoon lemon juice)
07 - 2 large eggs
08 - 1/4 cup unsalted butter, melted and cooled
09 - Zest of 1 lemon
10 - 2 tablespoons freshly squeezed lemon juice
11 - 1 teaspoon vanilla extract

→ Add-ins

12 - 1 cup fresh blueberries (or frozen, do not thaw)

→ For Serving

13 - Maple syrup, warmed
14 - Additional fresh blueberries (optional)
15 - Powdered sugar (optional)

# How To Make:

01 - In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
02 - In a separate bowl, whisk the buttermilk, eggs, melted butter, lemon zest, lemon juice, and vanilla extract until fully blended.
03 - Pour the wet mixture into the dry ingredients and stir gently until just combined, leaving some lumps; avoid overmixing.
04 - Fold in the fresh blueberries carefully to distribute evenly without crushing them.
05 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles appear on the surface and edges look set, about 2 to 3 minutes. Flip and cook for 1 to 2 minutes more until golden and cooked through.
07 - Stack pancakes warm on plates, drizzle with warmed maple syrup, and garnish with extra blueberries and optional powdered sugar.

# Expert Tips:

01 -
  • They're fluffy without being dense, with that perfect tender crumb that makes you want to eat three stacks instead of one.
  • The lemon keeps things bright and interesting, so they don't feel heavy even though they're genuinely satisfying.
  • You can have them on the table in under 40 minutes from the moment you decide you want pancakes.
02 -
  • Do not thaw frozen blueberries or they'll release their juice and turn your batter an unappetizing purple-gray instead of studding the pancakes with whole berries.
  • Overmixing the batter is the fastest way to ruin these; a few lumps are genuinely better than fully smooth batter that results in tough pancakes.
  • Make sure your butter is actually cooled before you add it to the wet ingredients, or you'll cook the eggs and end up with little scrambled bits throughout.
03 -
  • If you're making these for a crowd, keep finished pancakes in a 200°F oven on a plate so they stay warm and don't get soggy while you finish cooking the batch.
  • The batter can be made the night before and refrigerated; it actually develops better flavor overnight, and the baking powder will still work fine.
  • Zest your lemon before you cut it in half for the juice; you'll get more zest off the whole fruit than from a halved one.

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