Ingredients
- 2 cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 cups buttermilk
- 2 large eggs
- 3 tbsp melted butter, plus more for the griddle
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 1/2 cups fresh blueberries, plus more for serving
Instructions
- Mix dry. Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Mix wet. In a second bowl, whisk the buttermilk, eggs, melted butter, lemon zest, and lemon juice.
- Combine gently. Pour the wet into the dry and stir just until combined — lumps are fine. Fold in the blueberries.
- Rest. Rest the batter 5 minutes; it thickens into tall, fluffy pancake batter.
- Cook. Cook 1/4-cup scoops on a buttered griddle over medium heat, 2-3 minutes per side, until golden and puffed.
- Serve. Stack high, top with butter, extra blueberries, and warm maple syrup.
💡 Pancake smarts
Do not overmix — lumps are the secret to tall, fluffy pancakes. Toss the blueberries in a spoonful of the flour mixture so they do not all sink. Keep finished pancakes warm in a 200°F oven while you cook the rest of the batch.
Common questions
Can I use frozen blueberries?
Yes — do not thaw them first (they bleed less). Add a minute to the cook time per side.
No buttermilk?
Make a quick swap: 1 1/2 cups milk plus 1 1/2 tablespoons lemon juice or vinegar, rested 5 minutes.
Can I make the batter ahead?
The batter is best fresh, but you can mix the dry ingredients days ahead and add the wet in the morning.
Why are my pancakes flat?
Old baking powder is the usual culprit — it loses power after about 6 months opened. Fresh leavening = tall pancakes.
Save for later
Love this recipe?
Save these blueberry lemon pancakes to your "Healthy Breakfast Ideas" board — a bright, fluffy berry stack.
📌 Pin it for later