Why You’ll Love This Lemon Blueberry Pancakes

• Bright & Balanced Flavor. The tartness of the fresh lemon zest and juice cuts through the sweetness of the blueberries and maple syrup perfectly. It’s a wake-up call for your taste buds that feels both refreshing and indulgent.
• Incredibly Fluffy Texture. We’re using a little trick with the leavening agents and not overmixing to ensure these pancakes are supremely light and tender. They practically melt in your mouth.
• Bursts of Juicy Goodness. Every forkful is a surprise, thanks to those pockets of warm, jammy blueberries. They add little explosions of flavor and a beautiful pop of color.
• Effortless & Quick. From bowl to plate in under 30 minutes, this recipe is totally achievable even when you’re barely awake. It feels fancy but requires zero fancy chef skills.

Ingredients & Tools

• 250 g (2 cups) all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 large lemon (for zest and 2 tbsp juice)
• 240 ml (1 cup) buttermilk
• 120 ml (1/2 cup) whole milk
• 1 large egg
• 3 tbsp unsalted butter, melted (plus more for cooking)
• 1 tsp vanilla extract
• 150 g (1 heaping cup) fresh blueberries
• Maple syrup and extra butter, for serving

Tools: A large mixing bowl, a medium mixing bowl, a whisk, a griddle or large non-stick skillet, a ladle or 1/3 cup measure, a spatula.

The quality of your ingredients really shines here. Fresh, plump blueberries and a real, vibrant lemon are non-negotiable for that signature flavor. And the buttermilk? It’s the secret to that tangy depth and incredible fluffiness.

Serves: 3-4 (makes about 10-12 pancakes) | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• Why buttermilk? Buttermilk’s acidity reacts with the baking soda, creating tons of tiny bubbles that make the pancakes rise beautifully. It also adds a lovely tang. No buttermilk? See the FAQ for a quick substitute!
• Fresh vs. Frozen Blueberries? Fresh blueberries are ideal here—they hold their shape better. If you must use frozen, do not thaw them first, and toss them in a tablespoon of flour before folding in to prevent a purple, soggy batter.
• Zest First, Juice Second. Always zest your lemon before you cut and juice it. It’s infinitely easier! And get as much of the yellow zest as you can, avoiding the bitter white pith underneath.
• Don’t Overmix! This is the golden rule of pancake making. A few lumps in the batter are absolutely fine. Overmixing develops gluten, leading to tough, chewy pancakes instead of light, fluffy ones.

How to Make Lemon Blueberry Pancakes

Serving Suggestions

Complementary Dishes

• Crispy Smoked Bacon or Turkey Sausage — The salty, savory crunch is the perfect counterpoint to the sweet, tangy pancakes. It creates a classic breakfast plate that feels complete and utterly satisfying.
• Lightly Buttered Scrambled Eggs — For a protein-packed start, soft, creamy scrambled eggs add a mellow richness that balances the bright lemon flavor beautifully.
• A Simple Mixed Green Salad — Sounds odd for breakfast, I know! But a small side of peppery arugula with a lemon vinaigrette can be a surprisingly refreshing and elegant brunch accompaniment.

Drinks

• A Hot Cup of English Breakfast Tea — The robust, malty notes of a strong black tea stand up wonderfully to the fruitiness of the blueberries and the sharpness of the lemon.
• Freshly Squeezed Orange Juice — Double down on the citrus! The sweet, sunny flavor of OJ complements the lemon and makes the whole meal feel even brighter.
• An Iced Cold Brew Coffee — The smooth, low-acidity coffee is a fantastic, modern pairing that cuts through the sweetness and provides a great caffeine kick.

Something Sweet

• Lemon Sorbet — For a truly decadent brunch dessert, a small scoop of intensely flavored lemon sorbet on the side is a palate-cleansing, refreshing finish.
• Shortbread Cookies — Their buttery, crumbly texture and mild sweetness are a lovely, simple way to end the meal without overwhelming the delicate pancake flavors.
• Dark Chocolate Chunks — A few squares of high-quality dark chocolate (70% or higher) offer a bitter contrast that makes the blueberries taste even sweeter. It’s a sophisticated little treat.

Top Mistakes to Avoid

• Mistake: Overmixing the batter. I’ve messed this up before too, and it’s the number one reason for flat, dense pancakes. Gluten development is the enemy of fluffiness. Fold gently and walk away when there are still a few lumps.
• Mistake: Cooking on too high heat. This will give you pancakes that are burnt on the outside and raw in the middle. Medium heat is your friend—it allows the inside to cook through before the exterior gets too dark.
• Mistake: Pressing down on the pancakes with the spatula. You’re not making paninis! Pressing squeezes out the precious air bubbles we worked so hard to create, resulting in a sad, deflated pancake. Just let them be.
• Mistake: Adding blueberries to the dry mix. If you mix the blueberries in with the flour, they’ll get crushed when you add the wet ingredients. Always fold them in at the very end for whole, juicy berries.

Expert Tips

• Tip: Let the batter rest for 5 minutes. After you’ve mixed it, just walk away. This allows the flour to fully hydrate and the gluten to relax a bit, leading to a more tender pancake. You’ll see the batter thicken slightly, which is perfect.
• Tip: Use a cookie scoop for blueberries. For perfectly even distribution and to avoid a clump of berries in one pancake, I like to drop a few blueberries onto each pancake right after I’ve poured the batter onto the griddle. It gives you total control.
• Tip: Keep finished pancakes in a single layer. Placing them directly on a plate will make the bottom ones steam and get soggy. The wire rack in a warm oven is the pro move for keeping everyone crisp until serving time.
• Tip: Brown your butter for a nutty depth. Take the extra minute to melt your butter until it foams and develops little brown specks and a nutty aroma. Let it cool slightly before adding it to the wet ingredients. It adds an incredible, warm flavor dimension.

FAQs

Can I make the batter the night before?
I wouldn’t recommend it for the best results. The baking powder and soda will lose their oomph overnight, and the batter might turn grey from the blueberries. For a make-ahead option, mix your dry ingredients and wet ingredients in separate containers the night before. In the morning, just combine them and cook—it’s almost as fast!

I don’t have buttermilk. What can I use?
No problem! A great quick substitute is to add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then add enough regular milk to make 1 cup total. Stir and let it sit for 5-10 minutes until it curdles slightly. It works like a charm in a pinch.

Can I make these pancakes vegan?
Absolutely! For a vegan version, use a plant-based milk (soy or oat work well) with the vinegar trick above for “buttermilk.” Replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit 5 mins), and use melted vegan butter or neutral oil. The results are surprisingly fluffy!

How do I prevent the blueberries from turning the whole batter purple?
The key is to be gentle and fold them in at the very end. Also, if your blueberries are very juicy, you can toss them in a tablespoon of the measured flour before folding them in. This light coating helps suspend them in the batter and prevents color bleed.

Can I freeze these pancakes?
Yes, they freeze beautifully! Let the cooked pancakes cool completely on a wire rack. Then, layer them between sheets of parchment paper in a freezer-safe bag or container. They’ll keep for up to 2 months. Reheat directly from frozen in a toaster or a 180°C / 350°F oven until warm.