Lemon Blueberry Pancakes Maple (Printable Version)

Fluffy pancakes bursting with fresh blueberries and lemon, drizzled with warm maple syrup.

# 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 (can be frozen, unthawed)

→ For Serving

13 - Maple syrup, warmed
14 - Additional fresh blueberries (optional)
15 - Powdered sugar (optional)

# Directions:

01 - Whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a large bowl until evenly mixed.
02 - In a separate bowl, whisk buttermilk, eggs, melted butter, lemon zest, lemon juice, and vanilla extract until fully combined.
03 - Pour the wet mixture into the dry ingredients and gently stir until just combined, leaving some lumps to maintain batter lightness.
04 - Carefully fold fresh blueberries into the batter to distribute evenly without crushing.
05 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil to prevent sticking.
06 - Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges set, approximately 2 to 3 minutes. Flip and cook the opposite side for 1 to 2 minutes until golden and cooked through.
07 - Continue with remaining batter, greasing skillet as needed. Serve the pancakes warm, stacked, drizzled with maple syrup, and optionally garnished with extra blueberries and powdered sugar.

# Expert Advice:

01 -
  • The lemon zest and juice make these pancakes taste bright and alive instead of heavy and dull.
  • Fresh blueberries burst with tartness that plays perfectly against the sweetness of maple syrup.
  • They're fluffy enough to feel indulgent but easy enough that you won't stress making them on a weekday morning.
02 -
  • Never thaw frozen blueberries before folding them in—they'll bleed color and turn the batter purple, which looks dramatic but tastes strange.
  • Overmixing the batter is the fastest way to end up with tough, rubbery pancakes instead of fluffy ones.
  • The lemon zest makes a bigger impact than the juice alone, so don't skip zesting fresh lemon right into the batter.
03 -
  • Fresh Meyer lemons have thinner skin and more juice than regular lemons, so if you find them, use them without hesitation.
  • Warming your maple syrup in a small saucepan or even in the microwave makes it drizzle smoothly and soak into the pancakes instead of pooling on top.

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