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Overhead food macro shot of fresh Lemon Blueberry Pancake ingredients including plump berries, fresh lemons, and powdered sugar.

Thick & Fluffy Lemon Blueberry Pancakes

Lemon Blueberry Pancakes that are thick, fluffy, and bursting with zesty citrus flavor. Learn to make a perfectly golden-brown stack every time.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Pancake Batter
  • 2 cups all-purpose flour 240g
  • 3 tbsp granulated sugar 45g
  • 2 tsp baking powder 8g
  • 0.5 tsp baking soda 3g
  • 0.5 tsp kosher salt 3g
  • 1.5 cups buttermilk 360ml
  • 1 tbsp lemon zest 6g, fresh
  • 2 tbsp lemon juice 30ml, fresh
  • 2 large eggs Room temperature
  • 1 tsp vanilla extract 5ml
  • 0.25 cup unsalted butter 56g, melted (plus extra for griddle)
  • 1.5 cups fresh blueberries 225g, plus extra for garnish
  • 2 tbsp powdered sugar 16g, for generous dusting

Equipment

  • 1 Large cast-iron skillet or electric griddle Essential for achieving a perfectly golden-brown crust.
  • 1 Wire whisk For blending the dry ingredients and creating a smooth liquid mixture.

Instructions
 

Making the Pancakes
  1. In a large mixing bowl, whisk together the 2 cups (240g) of all-purpose flour, 3 tbsp (45g) granulated sugar, 2 tsp (8g) baking powder, 1/2 tsp (3g) baking soda, and 1/2 tsp (3g) salt.
  2. In a medium bowl, massage the lemon zest into the sugar. Whisk in the buttermilk, eggs, lemon juice, and vanilla extract. Slowly stream in the melted butter while whisking constantly.
  3. Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined. Do not overmix; leave lumps in the batter.
  4. Allow the batter to rest undisturbed for 5 to 10 minutes to activate the leavening agents and hydrate the flour.
  5. Preheat a skillet over medium-low heat with a little butter. Pour 1/3 cup of batter per pancake onto the griddle. Press fresh blueberries directly into the wet batter.
  6. Cook for 2-3 minutes until bubbles pop on the surface and the edges dry. Flip and cook for 1-2 more minutes until the bottom is a deep golden-brown.
  7. Stack four high on a rustic plate. Dust generously with powdered sugar and top with a fresh cluster of plump blueberries.

Notes

Use room temperature ingredients so the melted butter does not solidify.
Do not press down on the pancakes with your spatula after flipping; this ensures they remain thick and fluffy.
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