Lemon Blueberry Pancakes (Printable)

Fluffy, citrus-infused pancakes enriched with juicy blueberries and a homemade vibrant sauce.

# What You Need:

→ Pancakes

01 - 1 1/2 cups all-purpose flour
02 - 3 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1 cup buttermilk
07 - 1/4 cup milk
08 - 2 large eggs
09 - 2 tablespoons unsalted butter, melted
10 - 1 tablespoon finely grated lemon zest
11 - 2 tablespoons fresh lemon juice
12 - 1 teaspoon vanilla extract
13 - 1 cup fresh blueberries

→ Blueberry Sauce

14 - 1 1/2 cups fresh or frozen blueberries
15 - 1/4 cup granulated sugar
16 - 1 tablespoon lemon juice
17 - 1/2 teaspoon lemon zest
18 - 2 tablespoons water
19 - 1 teaspoon cornstarch

# Steps:

01 - Combine blueberries, sugar, lemon juice, lemon zest, and 1 tablespoon water in a small saucepan. Cook over medium heat, stirring occasionally, until blueberries begin to burst, about 3 to 5 minutes.
02 - In a small bowl, mix cornstarch with 1 tablespoon water. Stir into the sauce and simmer for 1 to 2 minutes until thickened. Remove from heat and set aside.
03 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
04 - In another bowl, whisk buttermilk, milk, eggs, melted butter, lemon zest, lemon juice, and vanilla extract until smooth.
05 - Add wet ingredients to dry ingredients and gently stir until just combined; the batter should remain slightly lumpy.
06 - Fold fresh blueberries gently into the batter.
07 - Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
08 - Pour 1/4 cup batter per pancake onto the skillet and cook until bubbles form on the surface and edges look set, about 2 to 3 minutes. Flip and cook for an additional 1 to 2 minutes until golden brown.
09 - Continue cooking remaining batter, keeping pancakes warm until all are done.
10 - Stack cooked pancakes and top with warm blueberry sauce and additional fresh blueberries if desired.

# Expert Advice:

01 -
  • The lemon zest wakes up the batter in a way vanilla never could.
  • Fresh blueberries give you little pockets of jammy sweetness in every bite.
  • The homemade sauce tastes like summer even in January.
  • Theyre fluffy enough to impress but simple enough for a weekday.
02 -
  • Overmixing the batter will give you tough, chewy pancakes instead of fluffy clouds.
  • If your pan is too hot, the outside will burn before the inside cooks through.
  • Let the melted butter cool for a minute before adding it to the eggs or you will scramble them.
03 -
  • Use a microplane to zest the lemon before you juice it, its much easier that way.
  • Let the batter rest for five minutes before cooking, it gives the baking powder time to activate.
  • If the blueberries keep sinking, toss them in a teaspoon of flour before folding them in.

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