Fluffy Lemon Blueberry Buttermilk Pancakes
These fluffy lemon blueberry buttermilk pancakes are tender, airy, and bursting with fresh lemon zest and juicy blueberries, perfect for a quick and delicious breakfast or weekend brunch.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: About 8 pancakes (3 medium pancakes per serving, serves 2-3) 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 1 1/4 cups (300ml) buttermilk, preferably whole or low-fat
- 1 large egg, room temperature
- 3 tablespoons unsalted butter, melted and cooled
- 2 teaspoons freshly grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup (about 150g) fresh blueberries
Instructions
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar until evenly combined.
- In a separate bowl, whisk together buttermilk, egg, melted butter, lemon zest, and lemon juice until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold together just until combined; a few lumps are okay.
- Carefully fold in the blueberries, trying not to break them up.
- Preheat a non-stick skillet or cast iron pan over medium heat and lightly grease if needed.
- Pour 1/4 cup batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
- Flip carefully and cook the other side for another 2 minutes until golden brown.
- Transfer cooked pancakes to a baking sheet in a warm oven (200°F/95°C) to keep warm while finishing the batch.
Notes
Do not overmix the batter to keep pancakes fluffy. Use fresh lemon zest and juice for best flavor. Let the batter rest 5-10 minutes if possible. Cook on medium heat and flip pancakes only when bubbles form and edges are set. For dairy-free, substitute buttermilk with almond or coconut milk mixed with vinegar and use coconut oil instead of butter. Frozen blueberries can be used if added gently.
Nutrition
- Serving Size: 3 medium pancakes
- Calories: 320
- Sugar: 12
- Fat: 10
- Carbohydrates: 44
- Fiber: 2
- Protein: 8
Keywords: lemon blueberry pancakes, buttermilk pancakes, fluffy pancakes, easy breakfast, weekend brunch, lemon zest pancakes