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
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!
In a large bowl, whisk together the flour, sugar, lemon zest, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
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.
Gently fold the blueberries into the batter just until incorporated.
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.
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.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.
I’m Magali — a food lover, traveler, cook, and writer. I love exploring the world, studying culinary arts, and sharing my experiences along the way.
I believe that cooking is more than just preparing dishes. For me, it’s a way to express love, creativity, and connection. Each recipe has the power to tell a story and create moments of joy and pleasure, both in the kitchen and at the table.
Thank You!
