Lemon Blueberry Pancakes Maple (Printer-friendly)
Fluffy pancakes infused with lemon and blueberries, drizzled with warm maple syrup for a bright morning start.
# What You'll Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 1 cup buttermilk (or milk mixed with 1 tablespoon lemon juice)
07 - 2 large eggs
08 - 1/4 cup unsalted butter, melted and cooled
09 - Zest of 1 lemon
10 - 2 tablespoons freshly squeezed lemon juice
11 - 1 teaspoon vanilla extract
→ Add-ins
12 - 1 cup fresh blueberries (or frozen, do not thaw)
→ For Serving
13 - Maple syrup, warmed
14 - Additional fresh blueberries (optional)
15 - Powdered sugar (optional)
# How to Prepare:
01 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly distributed.
02 - In a separate bowl, whisk buttermilk, eggs, melted butter, lemon zest, lemon juice, and vanilla extract until thoroughly combined.
03 - Pour the wet mixture into the dry ingredients and gently fold until just combined. Some lumps are acceptable to avoid overmixing.
04 - Carefully fold fresh or frozen blueberries into the batter without crushing them.
05 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles appear on the surface and edges set, approximately 2 to 3 minutes. Flip and cook for another 1 to 2 minutes until golden and cooked through.
07 - Continue cooking remaining batter, greasing the pan as necessary. Serve pancakes warm, stacked and drizzled with maple syrup. Garnish with extra blueberries and powdered sugar if desired.
# Expert Advice:
01 -
- They're fluffy without being heavy, with a subtle tartness that cuts through the sweetness of maple syrup.
- Fresh blueberries burst in your mouth while the lemon keeps everything from feeling cloying.
- Ready in under 40 minutes, which means a restaurant-quality breakfast without the stress.
02 -
- Don't thaw frozen blueberries—they stay intact during cooking and release their juice slowly, creating little pockets of tartness.
- Room-temperature ingredients mix more evenly, so take eggs and butter out ahead of time if you have five minutes to spare.
- The first pancake is always your test—it's where you dial in the heat, so don't stress if it's not perfect.
03 -
- Make the batter while your skillet heats so everything is warm and ready when you start cooking.
- If pancakes start sticking, wipe the skillet with a dry towel and re-butter lightly rather than adding more oil, which makes them greasy.