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Fluffy Blueberry Lemon Buttermilk Pancakes

fluffy blueberry lemon buttermilk pancakes - featured image
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These fluffy blueberry lemon buttermilk pancakes are tender, tangy, and bursting with juicy blueberries and a bright citrus zing, perfect for a cozy homemade breakfast.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 ¼ cups (300 ml) buttermilk (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
  • 2 large eggs, room temperature
  • 4 tablespoons (60 g) unsalted butter, melted and cooled slightly
  • Zest from 1 medium lemon
  • 1 teaspoon vanilla extract
  • 1 cup (150 g) fresh blueberries (frozen can be used, do not thaw)

Instructions

  1. Prep your ingredients first (5 minutes): Zest the lemon carefully to avoid the bitter white pith, and measure out all your dry and wet ingredients separately. Bring eggs to room temperature by placing them in warm water for a few minutes if needed.
  2. Mix the dry ingredients (2 minutes): In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until evenly combined.
  3. Combine the wet ingredients (3 minutes): In another bowl, whisk the buttermilk, eggs, melted butter, vanilla extract, and lemon zest until smooth.
  4. Make the batter (2 minutes): Pour the wet ingredients into the dry. Gently fold using a spatula or large spoon until just combined — lumps are okay! The batter should be thick but pourable.
  5. Fold in blueberries (1 minute): Carefully stir in the fresh blueberries, trying not to crush them.
  6. Heat your skillet (3-5 minutes): Warm your non-stick pan or griddle over medium heat. Test by sprinkling a few drops of water — if they dance and evaporate quickly, it’s ready.
  7. Cook pancakes (10-15 minutes): Pour about ¼ cup (60 ml) of batter per pancake onto the skillet. Cook until bubbles appear on the surface and edges look set, about 2-3 minutes. Flip gently and cook the other side until golden brown, another 1-2 minutes. Adjust heat as needed.
  8. Serve warm: Stack pancakes on a plate and serve immediately, or keep warm in a low oven (200°F / 90°C) while finishing the batch.

Notes

Do not overmix the batter; lumps are okay to keep pancakes tender. Let the batter rest 5-10 minutes before cooking for better rise. Use fresh lemon zest for best flavor. Flip pancakes only once. Keep cooked pancakes warm in a low oven if making in batches. Frozen blueberries can be used but do not thaw to avoid soggy pancakes.

Nutrition

Keywords: blueberry pancakes, lemon pancakes, buttermilk pancakes, fluffy pancakes, homemade breakfast, easy pancakes, brunch recipe

Find it online: https://elvafood.com/fluffy-blueberry-lemon-buttermilk-pancakes-recipe-easy-homemade-breakfast/