Fluffy Lemon-Blueberry Pancakes

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Fluffy Lemon-Blueberry Pancakes

Bright, fluffy, and bursting with flavor—these Lemon-Blueberry Pancakes are the perfect way to start your morning.

These pancakes bring together the fresh, tangy zest of lemon with the juicy sweetness of blueberries for a truly irresistible breakfast. Soft, golden, and loaded with fruit in every bite, they’re easy to whip up with basic pantry ingredients and ideal for a cozy weekend brunch.

Whether you’re making a stack for your family or treating yourself to a comforting breakfast, this recipe is a keeper. Add a dusting of powdered sugar, a drizzle of maple syrup, or a dollop of whipped cream to elevate your pancakes to a whole new level of indulgence.

Why You’ll Love This Recipe:

  • Simple Ingredients – Everything you need is likely already in your kitchen.
  • Perfect Texture – Fluffy and tender inside, with a golden exterior.
  • Fresh Flavor – Lemon zest balances beautifully with the sweet blueberries.
  • Customizable – Swap in chocolate chips or sliced bananas if desired.

Ingredients:

  • 2 cups (150 g) all-purpose flour
  • ¼ cup (50 g) granulated sugar
  • 2 tsp (6 g) baking powder
  • ½ tsp (2.5 g) baking soda
  • 1 pinch salt
  • 1¾ cups (450 mL) buttermilk
  • ¼ cup (60 mL) vegetable oil
  • 2 large eggs
  • 1 tsp (5 mL) finely grated lemon zest
  • 2 cups (250 g) fresh blueberries
  • Butter, for greasing the pan
  • Maple syrup, for serving

Instructions:

  1. Prepare Dry Ingredients
    In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
  2. Combine Wet Ingredients
    In a separate bowl or jug, whisk together the buttermilk, vegetable oil, eggs, and lemon zest until smooth.
  3. Mix the Batter
    Pour the wet ingredients into the bowl of dry ingredients. Stir gently with a whisk or spatula just until blended—do not overmix. A few small lumps are fine.
  4. Heat the Pan
    Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter.
  5. Cook the Pancakes
    Pour a ladle of batter into the pan for each pancake. Immediately scatter a handful of blueberries onto each one, pressing them in gently.
  6. Flip and Finish
    Cook for 3–4 minutes or until bubbles form on the surface and edges look set. Flip and cook another 2–3 minutes until golden brown.
  7. Serve
    Serve warm with maple syrup, a dusting of powdered sugar, or your favorite toppings.

Tips for the Best Pancakes:

  • Don’t overmix: This keeps the pancakes light and fluffy.
  • Add blueberries to the batter after pouring it into the pan: This ensures even distribution.
  • Keep them warm: Store cooked pancakes on a baking tray in a low oven (90°C/200°F) while you finish cooking the batch.

Variations:

  • Chocolate Chip Banana Pancakes – Replace blueberries with sliced bananas and chocolate chips.
  • Lemon-Poppy Seed Pancakes – Add 1 tbsp of poppy seeds for a bakery-style twist.

Whether you’re hosting brunch or just craving something fresh and delicious, these Lemon-Blueberry Pancakes deliver every time. Try them once, and they’ll be a regular on your breakfast rotation.

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