Fluffy Lemon Blueberry Pancakes
These fluffy lemon blueberry pancakes combine a bright citrus zing with juicy blueberries and a light whipped cream topping for a refreshing yet comforting breakfast.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: About 9 pancakes (3 pancakes per serving), serves 3 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups (190g) all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 1/4 cups (300ml) milk (whole or 2%)
- 2 large eggs, room temperature
- 4 tablespoons (60g) unsalted butter, melted plus extra for pan
- Zest of 1 medium lemon
- 3/4 cup (110g) fresh blueberries, rinsed and patted dry
- 1 teaspoon vanilla extract
- Whipped cream for topping (homemade or store-bought)
Instructions
- In a large bowl, whisk together flour, baking powder, sugar, and salt until combined.
- In another bowl, beat eggs with milk, melted butter, vanilla extract, and lemon zest.
- Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined; batter will be lumpy.
- Carefully fold in fresh blueberries, being gentle to avoid bursting them.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup batter onto skillet for each pancake. Cook until bubbles form on surface and edges look set, about 2-3 minutes.
- Flip pancakes carefully and cook another 1-2 minutes until golden and cooked through. Avoid pressing down on pancakes.
- Transfer cooked pancakes to a plate and tent with foil to keep warm while cooking the rest.
- Serve stacked pancakes topped generously with whipped cream and optional extra lemon zest or fresh blueberries.
Notes
Do not overmix the batter to keep pancakes tender. Use fresh lemon zest for best flavor. Control heat to medium to avoid burning. Fold in blueberries last to keep them whole. Let batter rest 5-10 minutes if possible for fluffier pancakes. Keep cooked pancakes warm by tenting with foil or placing in a low oven (200°F).
Nutrition
- Serving Size: 3 pancakes
- Calories: 350
- Sugar: 10
- Sodium: 300
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 45
- Fiber: 2
- Protein: 8
Keywords: lemon blueberry pancakes, fluffy pancakes, breakfast recipe, easy pancakes, homemade pancakes, brunch recipe, lemon zest pancakes