Lemon Vanilla Blueberry Pancakes

Name: Lemon Vanilla Blueberry Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup buttermilk; 1 large egg; 2 tablespoons melted butter; 1 teaspoon vanilla extract; Zest of 1 lemon; 1 cup fresh blueberries

Highlighted under: Sweet Treat Creations

We absolutely adore starting our mornings with these Lemon Vanilla Blueberry Pancakes! The delightful combination of zesty lemon and sweet blueberries makes breakfast feel like a special occasion. The light, fluffy texture paired with a hint of vanilla is simply irresistible. These pancakes are quick to whip up, taking only a matter of minutes, making them perfect for busy mornings or leisurely weekends alike. I can't wait for you to try them!

Created by

Olivia

Last updated on 2026-02-09T16:13:27.748Z

When I first decided to make Lemon Vanilla Blueberry Pancakes, I wanted to create something that brightened the morning ritual. I found that zesting fresh lemons truly elevates the flavor and gives the pancakes an irresistible aroma. These fluffy delights are not just pancakes; they’re a burst of sunshine on your plate!

I learned that adding blueberries to the batter during cooking helps keep them juicy and bursting with flavor. The hint of vanilla rounds out the taste beautifully. Don’t be shy to stack them high and drizzle with maple syrup for an unforgettable breakfast experience!

Why You'll Love These Pancakes
The bright citrusy flavors that awaken your senses
Deliciously fluffy texture, perfect for soaking up syrup
Blueberries bursting with flavor in every bite

Perfecting the Pancake Batter

When combining the wet and dry ingredients, it’s crucial to achieve the right consistency for your pancake batter. Overmixing can lead to tough pancakes, so aim for a lumpy mixture where you still see dry flour. This results in light and fluffy pancakes that rise beautifully when cooked. If you find the batter too thick, adding a tablespoon of buttermilk can help loosen it without harming the texture.

Another tip for achieving the perfect pancake batter is to let it rest for about 5 minutes after mixing. This allows the gluten to relax, yielding a softer pancake. Keep an eye on the bubbles forming on the surface while cooking—this is a sign that the pancakes are ready to be flipped for that golden-brown finish.

Choosing and Cooking with Blueberries

Fresh blueberries are essential for the best flavor in these pancakes. Look for plump, firm berries that are deep blue with a slight dusting of white bloom. If fresh blueberries are not available, you can substitute with frozen ones, but they should be added straight from the freezer to prevent excess juice from bleeding into the batter. Just be aware that frozen berries may cause the pancakes to cook unevenly, so adjust your cooking time accordingly.

As you cook each pancake, ensure your skillet is evenly heated. A medium setting is generally perfect; however, you might need to adjust slightly based on your stove. The pancakes should sizzle lightly when the batter hits the pan, and look for golden edges when flipping them for the best results.

Ingredients

Gather the following ingredients to start making these tasty pancakes:

Pancake Ingredients

1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract
Zest of 1 lemon
1 cup fresh blueberries

Make sure your ingredients are fresh for the best results!

Instructions

Follow these simple steps to make your pancakes:

Mix Dry Ingredients

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Combine Wet Ingredients

In another bowl, mix the buttermilk, egg, melted butter, vanilla extract, and lemon zest until well combined.

Combine Mixtures

Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are fine.

Add Blueberries

Fold in the fresh blueberries gently to incorporate them into the batter.

Cook Pancakes

Heat a non-stick skillet or griddle over medium heat and lightly grease it. Pour 1/4 cup of batter for each pancake, cooking until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.

Serve

Serve warm with maple syrup, additional blueberries, or a dusting of powdered sugar as desired.

Enjoy your delicious pancakes hot off the stove!

Pro Tips

For extra fluffy pancakes, let the batter rest for about 5 minutes before cooking. You can substitute fresh blueberries with frozen ones
just be aware they might bleed a bit more into the batter.

Serving Suggestions

These Lemon Vanilla Blueberry Pancakes can be served in multiple delicious ways. For a burst of added freshness, top them with additional fresh blueberries, a drizzle of lemon-infused syrup, or even a dollop of whipped cream. A sprinkle of powdered sugar adds a lovely presentation and a touch of sweetness that complements the zesty lemon flavor brilliantly.

Consider pairing these pancakes with a side of crispy bacon or sausage to add a savory element to your breakfast. The salty contrast to the sweet, citrusy pancakes creates a rounded meal that satisfies a range of taste preferences.

Storing and Reheating

If you find yourself with leftover pancakes, they can be easily stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in a toaster or on a skillet over low heat until warmed through. Avoid microwaving for too long, as this can result in rubbery pancakes.

For longer storage, you can freeze the pancakes. Lay them flat in a single layer on a baking sheet until frozen solid, then transfer them to a freezer-proof bag. They will retain their fresh taste for up to one month. When ready to eat, toast from frozen or warm them on the stovetop until heated through.

Questions About Recipes

→ Can I make these pancakes in advance?

Yes! You can prepare the batter and refrigerate it for up to 24 hours. Just give it a gentle stir before cooking.

→ Can I use whole wheat flour?

Absolutely! You can substitute up to half of the all-purpose flour with whole wheat flour for a healthier option.

→ Is there a vegan option for this recipe?

You can use almond milk or oat milk in place of buttermilk and a flax egg instead of a regular egg for a vegan version.

→ How do I store leftover pancakes?

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. You can reheat them in a toaster or microwave.