There’s something magical about slow mornings, when the sun spills across the counter and time seems to stretch just a bit longer. Those are the mornings I cherish, and they almost always call for pancakes. But not just any pancakes — Lemon-Blueberry Buttermilk Pancakes.
I remember the first time I made them. It was a rainy Sunday, the kind that invites you to stay inside. I had fresh blueberries from the market and a lemon quietly sitting in my fruit bowl. It felt like the universe was nudging me toward something special.
I whisked the buttermilk, grated the lemon zest, and folded in the berries. The kitchen filled with a sweet, citrusy aroma, and as I stacked the pancakes and drizzled warm maple syrup, it felt like giving the morning a hug.
Soft, fluffy, and filled with blueberries and a fresh lemony brightness — pure comfort in every bite. These pancakes quickly became a tradition in our home, a celebration of slow mornings and togetherness.
Now, I’m sharing them with you, from my kitchen to yours, with love. I hope they bring a little golden warmth to your mornings too. 🌞💛
Love,
Magali
Fluffy Lemon Blueberry Buttermilk Pancakes – The Best Homemade Pancakes for a Perfect Brunch
Description
Soft, fluffy Lemon Blueberry Buttermilk Pancakes bursting with fresh berries and a hint of lemon zest. The perfect homemade pancakes recipe for a cozy breakfast or a beautiful brunch. Easy to make and absolutely delicious!
Ingredients
Instructions
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Prepare the dry ingredients:
In a large bowl, whisk together the flour, sugar, lemon zest, baking powder, baking soda, and salt.
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Mix the wet ingredients:
In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
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Combine:
Pour the wet ingredients into the dry ingredients and gently fold them together with a spatula.
The batter should be slightly lumpy — do not overmix to keep the pancakes light and fluffy.
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Fold in the blueberries:
Gently fold the blueberries into the batter just until incorporated.
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Cook:
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
Pour about ¼ cup of batter per pancake onto the skillet.
Cook until bubbles form on the surface and the edges look set (about 2-3 minutes), then flip and cook for another 1-2 minutes until golden brown.
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Serve:
Stack the pancakes high, drizzle with warm maple syrup, sprinkle extra blueberries on top, and (optional) garnish with edible flowers or mint leaves for a stunning presentation.
Equipment
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Dietary Fiber 2g8%
- Sugars 12g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Handmade Buttermilk: Mix 1 ¼ cups whole milk with 1 tablespoon fresh lemon juice or white vinegar. Let sit for 5–10 minutes before using.
