Fluffy Lemon Blueberry Pancakes Recipe

Are you looking to elevate your weekend breakfast game with a delightful twist? Look no further than these heavenly Easy Lemon Blueberry Pancakes! Bursting with the freshness of blueberries and a zesty hint of lemon, these pancakes are a true crowd-pleaser that will have your loved ones coming back for more.

I stumbled upon this Easy Lemon Blueberry Pancakes recipe last summer, and it has since become a staple in our weekend breakfast lineup. The fluffy texture, combined with the perfect balance of bright lemon and sweet blueberries, creates a symphony of flavors in every bite. Even the pickiest of eaters in my family have been won over by these pancakes – they’re just that good!

The secret to these tall, fluffy pancakes lies in the simplicity of the batter. Trust the process and resist the urge to thin it out – that thick consistency is what sets these pancakes apart. Whether you stick with the classic maple syrup topping or get creative with lemon curd or a berry compote, these Easy Lemon Blueberry Pancakes are sure to steal the show at your brunch table. So go ahead, whip up a batch this weekend, and watch as your family gathers around for a truly special breakfast experience.

Quick Benefits

• Incredibly Fluffy: Enjoy tall, fluffy pancakes with a perfect balance of bright lemon and sweet blueberries bursting in your mouth with every bite.
• Versatile Toppings: These pancakes pair beautifully with classic warm maple syrup, lemon curd for extra citrus flavor, or a variety of toppings like blueberry compote, whipped cream, and more.
• Make-ahead Convenience: Prepare these pancakes in advance and store them in the refrigerator or freezer for quick and easy breakfasts. Reheat them in the toaster for a fresh taste.
• Family Favorite: Transform your weekend breakfast routine with a recipe that brings the family together and even gets picky eaters excited about fruity flavors.

Why You’ll Love This Fluffy Lemon Blueberry Pancakes Recipe Recipe

• Incredibly Fluffy: The pancakes turn out super fluffy, thanks to the buttermilk and the right consistency of the batter.
• Perfect Balance of Flavors: The bright lemon zest, sweet burst of blueberries, and tangy buttermilk create a delicious harmony in each bite.
• Family Favorite: Loved by even those who aren’t fans of fruity breakfasts; great for making weekend mornings special.
• Versatile: Easily adaptable with various toppings like maple syrup, lemon curd, fresh fruit compote, and whipped cream for a personalized touch.
• Seasonal Variations: Swap blueberries for blackberries or raspberries, or add coconut extract for a tropical twist – endless possibilities.
• Can Be Prepared Ahead: Make a batch and store them in the fridge for a few days or freeze for up to two months; perfect for busy mornings.
• Kids Love Them: Kids can join in the fun by helping with the pancake making process, making it a great family activity.

Ingredients for Fluffy Lemon Blueberry Pancakes Recipe

• Lemon extract – Amplifies the lemon flavor without making the batter too wet
• Fresh blueberries – Small wild blueberries work beautifully but any fresh ones will shine
• Butter – Real butter makes all the difference in both flavor and texture
• Lemon zest – Don’t skip this! It provides that aromatic citrus oil that dried ingredients can’t match
• Buttermilk – The secret weapon for incredibly tender pancakes with that slight tangy edge

How to Make Fluffy Lemon Blueberry Pancakes Recipe

Step 1: Mix dry ingredients

Combine flour, baking powder, baking soda, and sugar in a mixing bowl.

Step 2: Add wet ingredients

Combine buttermilk, milk, eggs, melted butter, lemon zest, and lemon extract until just mixed. Avoid over-mixing; batter will be thick and chunky.

Step 3: Rest batter

Set the batter aside at room temperature for 3-4 minutes to allow it to rest and become fluffy.

Step 4: Heat pan

Preheat a griddle or nonstick pan over medium heat and coat with oil spray.

Step 5: Pour batter

Pour 1/4 cup of batter onto the hot pan and spread it into a round shape using a spatula or the back of a spoon.

Step 6: Add blueberries

Optionally, gently fold blueberries into the pancake batter before cooking, ensuring they are evenly distributed.

Step 7: Cook pancakes

Flip the pancakes when the top and sides are bubbly, and cook the other side until golden brown. Do not flip a second time.

Step 8: Serve

Serve the dish while warm with either maple syrup or blueberry pie filling.

Storage Tips

Once you have prepared the lemon blueberry pancakes, they can be stored in the refrigerator for 2-3 days in an airtight container. To reheat them without making them soggy, avoid using the microwave and instead opt for a toaster on a low setting. For longer storage, allow the pancakes to cool completely, then freeze them in a single layer on a baking sheet before transferring them to a freezer bag. Frozen pancakes can last up to two months and can be toasted directly from frozen for a fresh-tasting experience.

To maintain the vibrant purple color of the blueberries in the pancakes, especially if using frozen berries, keep them frozen until the last minute before incorporating them into the batter. You can enhance the lemon flavor by adding a squeeze of fresh lemon juice to your maple syrup for a zesty topping. Remember that the first pancake you cook can act as a test to adjust the heat as needed for subsequent batches, ensuring that each pancake is perfectly fluffy and golden brown.

Ingredient Substitutions

If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for 5-10 minutes until it curdles. This will provide a similar tangy flavor and tenderizing effect to the pancakes. Additionally, if you prefer a different citrus flavor, you can swap the lemon zest and extract for orange zest and extract for a slightly different but equally delicious twist.

If fresh blueberries are not available, you can use frozen blueberries instead. Just keep them frozen until the last minute to prevent them from bleeding and turning the batter purple. You can also experiment with other fruits like blackberries, raspberries, or even a mix of berries for a different flavor profile. Feel free to customize the pancakes by adding in mini chocolate chips or a teaspoon of coconut extract for a tropical variation. These substitutions will add a unique touch to the pancakes while still maintaining their fluffy texture and delightful taste.

Serving Suggestions

To elevate your lemon blueberry pancakes, try serving them with a dollop of tangy lemon curd on top instead of the traditional maple syrup. The creamy citrus flavor will complement the bright lemon zest in the pancakes and add an extra layer of indulgence.

For a fun brunch idea, set up a pancake topping bar with options like fresh blueberry compote, whipped cream, and a sprinkle of lemon zest. Let your guests customize their pancakes to their liking, creating a festive and interactive breakfast experience that’s perfect for gatherings or special occasions.

FAQs for Fluffy Lemon Blueberry Pancakes Recipe

Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries in this recipe. Just keep them frozen until the last minute to prevent the batter from turning purple and to help them retain their shape during cooking.

How can I store leftover pancakes?

Leftover pancakes can be stored in the refrigerator for 2-3 days in an airtight container. To reheat, avoid using the microwave, as it can make the pancakes soggy. Instead, use a toaster on a low setting for a quick and easy reheating method. For longer storage, freeze completely cooled pancakes in a single layer on a baking sheet, then transfer to a freezer bag. They can be kept frozen for up to two months and reheated directly from frozen in the toaster.

Can I substitute the lemon extract with fresh lemon juice?

While fresh lemon juice can add a nice citrus flavor, it may make the batter too wet. Lemon extract is recommended in this recipe as it provides a concentrated lemon flavor without altering the batter’s consistency.

What other fruit variations can I try with this pancake recipe?

You can experiment with different fruit variations based on the season. Try substituting blackberries or raspberries for the blueberries. For a tropical twist, add coconut extract and toasted coconut flakes. You can also add mini chocolate chips along with the blueberries for a sweet treat. During fall, swap the lemon for orange zest and extract and add a pinch of cinnamon for a seasonal variation.

Conclusion

In conclusion, these Easy Lemon Blueberry Pancakes are not just a recipe; they are a gateway to cozy, memorable weekend mornings with loved ones. The burst of blueberries, the zing of lemon, and the fluffy texture will surely make them a family favorite in no time. Trust the process, savor the aromas, and enjoy every bite of these delightful pancakes.

So whether you’re looking to jazz up your weekend breakfast routine or create a special brunch spread for guests, these Easy Lemon Blueberry Pancakes are sure to impress. Get creative with toppings, experiment with seasonal variations, and most importantly, enjoy the process of making and sharing these delicious pancakes with those you hold dear. Happy cooking, and may your mornings be filled with the joy of Easy Lemon Blueberry Pancakes!

Fluffy Lemon Blueberry Pancakes Recipe

“Fluffy lemon blueberry pancakes bursting with fresh flavors, a weekend favorite that brings families together with every bite, a secret ingredient for tender perfection.”

Print Recipe Pin Recipe

Prep Time10 Minutes

Cook Time10 Minutes

Total Time20 Minutes

CuisineAmerican

Skill LevelEasy

Servings8 Servings (8 pancakes)

Ingredients

• Lemon extract – Amplifies the lemon flavor without making the batter too wet
• Fresh blueberries – Small wild blueberries work beautifully but any fresh ones will shine
• Butter – Real butter makes all the difference in both flavor and texture
• Lemon zest – Don’t skip this! It provides that aromatic citrus oil that dried ingredients can’t match
• Buttermilk – The secret weapon for incredibly tender pancakes with that slight tangy edge

Instructions

1. Mix dry ingredients: Combine flour, baking powder, baking soda, and sugar in a mixing bowl.
2. Add wet ingredients: Combine buttermilk, milk, eggs, melted butter, lemon zest, and lemon extract until just mixed. Avoid over-mixing; batter will be thick and chunky.
3. Rest batter: Set the batter aside at room temperature for 3-4 minutes to allow it to rest and become fluffy.
4. Heat pan: Preheat a griddle or nonstick pan over medium heat and coat with oil spray.
5. Pour batter: Pour 1/4 cup of batter onto the hot pan and spread it into a round shape using a spatula or the back of a spoon.
6. Add blueberries: Optionally, gently fold blueberries into the pancake batter before cooking, ensuring they are evenly distributed.
7. Cook pancakes: Flip the pancakes when the top and sides are bubbly, and cook the other side until golden brown. Do not flip a second time.
8. Serve: Serve the dish while warm with either maple syrup or blueberry pie filling.