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A stack of fluffy Lemon Blueberry Pancakes, topped with butter, syrup, fresh blueberries, and powdered sugar, with a lemon in the background.
Layla

Lemon Blueberry Pancakes

Fluffy, golden pancakes bursting with juicy blueberries and bright lemon zest, perfect for a delightful breakfast or brunch that tastes like sunshine.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the Pancakes
  • 1.5 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 1.25 cups milk whole milk recommended
  • 1 large egg room temperature
  • 4 tbsp unsalted butter melted
  • 1 tbsp lemon zest from 1-2 lemons
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries
  • butter or oil for greasing the griddle

Equipment

  • Large mixing bowls
  • Whisk
  • Griddle or large non-stick skillet
  • Spatula
  • Measuring cups and spoons
  • Zester

Method
 

Prepare the Batter
  1. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Make sure there are no lumps.
  2. In a separate medium bowl, whisk together the milk, room temperature egg, melted butter, lemon zest, and vanilla extract until well combined.
  3. Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or rubber spatula until just combined. A few lumps are totally fine – overmixing will lead to tough pancakes! Gently fold in the fresh blueberries.
Cook the Pancakes
  1. Heat a griddle or large non-stick skillet over medium heat (around 350°F / 175°C). Lightly grease the surface with a small amount of butter or oil.
  2. Pour about 1/4 cup of batter per pancake onto the hot griddle, leaving some space between them. Cook for 2-3 minutes, or until small bubbles appear on the surface and the edges look set.
  3. Carefully flip the pancakes with a spatula and cook for another 1-2 minutes, or until golden brown and cooked through. Repeat with the remaining batter, greasing the griddle lightly between batches if needed.
  4. Serve immediately with your favorite toppings like maple syrup, extra blueberries, or a dollop of whipped cream.

Notes

Don't overmix the batter! Lumps are a sign of perfectly tender pancakes, so resist the urge to get it perfectly smooth. For an extra bright citrus kick, add 1-2 teaspoons of fresh lemon juice to the wet ingredients along with the zest. If using frozen blueberries, do not thaw them. Add them directly to the batter to prevent them from bleeding too much color into your pancakes.