This morning, I whipped up a batch of the most incredible lemon blueberry pancakes, and I’m in breakfast heaven! The combination of zesty lemon, juicy blueberries, and fluffy buttermilk pancakes is unbeatable.
I love how easy this recipe is, too. With just a few simple steps, you’ve got a restaurant-worthy breakfast the whole family will adore.
As a bonus, your kitchen will smell amazing while these are cooking!
These pancakes feel fancy but are totally doable. They’re guaranteed to brighten your day!
Why You’ll Love These Lemon Blueberry Pancakes
Burst of Flavor: The combination of tangy lemon zest, bright lemon juice, and juicy blueberries creates an irresistible flavor explosion in every bite.
Light & Fluffy Texture: The light, fluffy texture of the whipped egg whites contrasts beautifully with the bursts of fresh blueberries.
Easy to Make: Despite their gourmet taste, these pancakes are straightforward. You make them with common pantry ingredients and a few simple steps.
Crowd-Pleaser: Appealing to both kids and adults, this recipe is a versatile crowd-pleaser.
Ingredients
- Fresh Blueberries: Juicy, sweet-tart berries burst with flavor in every bite. Use fresh for best results, but frozen can work in a pinch.
- Fresh Lemon Juice and Lemon Zest: Bright, tangy lemon juice and aromatic zest add a citrusy zing.
- All-Purpose Flour and Baking Powder: The flour provides structure, while the baking powder acts as a leavening agent.
- Granulated Sugar: It dissolves easily and adds sweetness to balance the tartness of the blueberries and lemon.
- Salt: A pinch of salt enhances all the other flavors without making the pancakes taste salty.
- Large Eggs: Eggs bind the batter together and help create a tender, fluffy texture.
- Buttermilk: It adds a subtle tang and reacts with the baking powder to create a tender crumb.
- Unsalted Butter: Melted butter adds rich flavor and helps create a moist texture.
- Vanilla Extract: A splash lends a sweet, fragrant flavor to round out the pancakes.
- Butter or Oil, for Cooking: Greasing the skillet or griddle prevents sticking and encourages a deliciously crisp, golden-brown exterior.
How to Make Lemon Blueberry Pancakes
These pancakes are so easy, but you’ll feel like a chef after making them!
1. Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. Combine the wet ingredients. In a separate bowl, whisk together the egg yolks, buttermilk, melted butter, lemon zest, lemon juice, and vanilla until smooth.
3. Beat the egg whites. In another bowl, beat the egg whites with an electric mixer on medium-high speed until stiff peaks form, about 2-3 minutes.
4. Make the batter. Pour the buttermilk mixture into the flour mixture and stir gently just until combined. Gently fold in the whipped egg whites until just incorporated.
5. Rest the batter. Let the batter rest for 5 minutes. It will thicken and get bubbly.
6. Heat the skillet/griddle. Heat a large skillet or griddle over medium heat. Grease lightly with butter or oil.
7. Cook the pancakes. For each pancake, scoop about 1/4 cup batter onto the skillet. Arrange blueberries on top. Cook until bubbles form and edges look dry, about 2-3 minutes.
8. Flip. Flip and cook until the other side is golden brown, 1-2 minutes more. Repeat with the remaining batter, adding more butter/oil as needed.
9. Serve. Serve the pancakes warm with maple syrup, butter, lemon zest, and fresh blueberries on top.
Tips for the Best Lemon Blueberry Pancakes
Perfect your pancake game with these simple tips!
- Make them extra fluffy. Whip the egg whites separately and fold them into the batter for extra fluffy pancakes.
- Give it a rest. Let the batter rest for 5-10 minutes before cooking to allow it to thicken slightly.
- Don’t overmix! Stir the batter gently until just combined. Some small lumps are okay. Overmixing can lead to tough pancakes.
- Arrange the berries. After pouring the batter on the griddle, arrange a few blueberries on top of each pancake. Don’t mix them into the batter. This ensures even distribution.
- Keep them toasty. As you finish each batch, keep cooked pancakes warm on a baking sheet in a 200°F oven until ready to serve.
- Try fun mix-ins. For variety, try folding in other berries, chocolate chips, or chopped nuts to the batter.
- Go crazy with toppings. Serve pancakes with maple syrup, butter, lemon zest, powdered sugar, whipped cream, lemon curd, and/or fresh blueberries.
How to Store
Keep your pancakes nice and fresh with these tips.
To Store: Allow the pancakes to cool completely before storing. Place them in an air-tight container and refrigerate for up to 5 days.
To Freeze: Place the completely cooled pancakes in a single layer on a baking sheet and freeze for 30 minutes (flash freeze). Then, transfer to an air-tight freezer-safe bag or container and freeze for up to 3 months.
To Reheat: For a crispy texture, reheat pancakes in a toaster or toaster oven. For a softer texture, reheat in the microwave at 50% power in 30-second intervals until heated through.
Lemon Blueberry Pancakes
12
servings20
minutes18
minutes155
kcalThese lemon blueberry pancakes are light, fluffy, and irresistible! Treat your family to a fancy breakfast they’ll jump out of bed for.
Ingredients
2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, separated
1 3/4 cups buttermilk
1/4 cup unsalted butter, melted and slightly cooled
1 tablespoon lemon zest (from about 2 lemons)
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries
Butter or oil, for cooking
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the egg yolks, buttermilk, melted butter, lemon zest, lemon juice, and vanilla until smooth.
- In another bowl, beat the egg whites with an electric mixer on medium-high speed until stiff peaks form, about 2-3 minutes.
- Pour the buttermilk mixture into the flour mixture and stir gently just until combined. Some small lumps are okay. Gently fold in the whipped egg whites until just incorporated.
- Let the batter rest for 5 minutes. It will thicken and get bubbly.
- Heat a large skillet or griddle over medium heat. Grease lightly with butter or oil.
- For each pancake, scoop about 1/4 cup batter onto the skillet. Arrange a few blueberries on top of each pancake. Cook until bubbles form on the surface and the edges look dry, about 2-3 minutes.
- Flip and cook until the other side is golden brown, 1-2 minutes more. Repeat with the remaining batter, adding more butter or oil to the pan as needed.
- Serve the pancakes warm with maple syrup, butter, lemon zest, and fresh blueberries on top. Enjoy!
Notes
- Separating the eggs and folding in the beaten egg whites makes the pancakes extra fluffy and light.
- Letting the batter rest allows the gluten to relax and the baking powder to activate for fluffier pancakes.
- Use fresh lemon zest and juice for the brightest lemon flavor.
- Wait for bubbles to form on the surface before flipping the pancakes.
