These lemon blueberry pancakes are fluffy and bursting with fruity goodness! The bright flavor of lemon combines perfectly with sweet blueberries to make breakfast extra special.
Whenever I make these, I can’t help but smile. They remind me of sunny mornings! A drizzle of maple syrup takes them over the top—yum! 🍋🫐
Key Ingredients & Substitutions
All-Purpose Flour: This is essential for the pancake structure. You can replace it with whole wheat flour for a nuttier flavor, though pancakes may be denser. For gluten-free options, a 1:1 gluten-free baking mix works well.
Buttermilk: Buttermilk adds tang and moisture. If you don’t have it, substitute with regular milk mixed with a tablespoon of lemon juice or vinegar, letting it sit for 5-10 minutes to curdle.
Sour Cream: Sour cream makes pancakes creamy. Yogurt (plain or Greek) can be an excellent substitute if you’re out. Just use slightly less, as yogurt can be thicker.
Blueberries: Fresh blueberries are best, but frozen ones work too—just fold them in gently to prevent color bleeding. You can substitute with other berries like raspberries or strawberries for a twist.
How to Make Fluffy Pancakes Without Overmixing?
Mixing the batter just enough is crucial for fluffy pancakes. Overmixing develops gluten, which makes them tough. Follow these steps:
- Whisk dry ingredients separately from wet ones.
- Combine the wet ingredients with the dry and stir gently until you see some floury bits. It’s okay if the batter is lumpy!
- Fold in blueberries carefully to keep the batter airy.
Remember: the key to light, fluffy pancakes is not to overthink the mixing!
Tips for Cooking Pancakes Perfectly
Achieving the ideal pancake texture requires some attention during cooking:
- Use medium heat—too high can burn the outside before cooking the inside.
- Butter your cooking surface lightly. You can also use oil if you prefer a cleaner taste.
- Wait for bubbles to form on the pancake surface before flipping. This signals that the bottom is golden and cooked.
Do these things, and you’ll be serving up perfectly fluffy pancakes every time!
How to Make Lemon Blueberry Pancakes
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup buttermilk
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter, melted (plus more for cooking)
For Toppings:
- 1 cup fresh blueberries
- Additional blueberries and lemon slices for topping
- Powdered sugar for dusting (optional)
- Maple syrup for serving
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and around 15 minutes for cooking. In no time, you’ll have delicious lemon blueberry pancakes ready to enjoy. Perfect for a quick and tasty breakfast!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, add the flour, sugar, baking powder, baking soda, and salt. Whisk them together until they are well combined. This step makes sure your pancakes rise beautifully!
2. Combine the Wet Ingredients:
In another bowl, mix the buttermilk, sour cream, eggs, vanilla extract, lemon zest, lemon juice, and melted butter. Whisk these ingredients together until they are smooth. This is where the flavor begins to come alive!
3. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Gently stir until just combined; it’s okay if the batter is a bit lumpy. Remember, overmixing leads to tougher pancakes!
4. Add the Blueberries:
Carefully fold in the fresh blueberries. Make sure to be gentle so the blueberries don’t burst, adding their juice into the batter.
5. Prepare the Griddle:
Heat a griddle or a large non-stick skillet over medium heat. Lightly grease it with butter to prevent sticking.
6. Cook the Pancakes:
Pour about 1/4 cup of batter onto the griddle for each pancake. Cook until you see bubbles forming on the surface and the edges look set, about 2 to 3 minutes. Watch for that golden color!
7. Flip and Finish Cooking:
Flip the pancakes over and cook the other side for an additional 2 minutes until they’re golden brown and cooked through. Yum!
8. Keep Warm and Repeat:
Transfer the cooked pancakes to a plate and keep them warm while you repeat with the remaining batter, adding more butter to the pan as needed.
9. Stack and Dress Up:
Once all the pancakes are made, stack them on a plate. Top with extra blueberries and lemon slices. You can dust them with powdered sugar if you like a sweet touch!
10. Serve with Maple Syrup:
Serve the pancakes warm with maple syrup drizzled on top. Enjoy every fluffy, fruity bite of these delightful lemon blueberry pancakes!
Happy cooking!
Can I Use Frozen Blueberries Instead of Fresh?
Absolutely! Frozen blueberries work just fine. Just toss them in the batter while still frozen to prevent them from bleeding too much color into the pancakes. There’s no need to thaw them first!
How Can I Make These Pancakes Dairy-Free?
You can replace the buttermilk with a dairy-free alternative like almond or coconut milk mixed with a tablespoon of lemon juice or vinegar. For sour cream, use a dairy-free yogurt that fits your preference!
Can I Add Other Fruit to the Pancake Batter?
Certainly! Besides blueberries, you could add raspberries, chopped strawberries, or even diced bananas. Just remember to adjust the quantity to keep the batter from becoming too wet.
What’s the Best Way to Reheat Leftover Pancakes?
To reheat pancakes, simply place them in a toaster for a few minutes or microwave them for about 20-30 seconds until warmed through. You can also reheat them in a skillet over low heat. Enjoy them fresh again!
