Fluffy Lemon Blueberry Buttermilk Pancakes – The Best Homemade Pancakes for a Perfect Brunch
These fluffy lemon blueberry buttermilk pancakes are the ultimate brunch classic made even better. The combination of tangy buttermilk, sweet blueberries, and bright lemon zest creates a perfectly balanced stack that is both indulgent and refreshing. Each bite is light, tender, and bursting with fruit. Whether you are making breakfast for the family or treating yourself to a lazy morning, this recipe delivers restaurant-quality results in your own kitchen. The simple preparation comes together in minutes, and the batter cooks up thick and golden. Serve them warm with a drizzle of maple syrup and a dusting of powdered sugar for an unforgettable morning meal.
Prep Time: 10 mins | Cook Time: 15 mins | Servings: 4
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup melted butter, cooled
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix; a few lumps are perfectly fine.
- Gently fold in the blueberries, lemon zest, and lemon juice.
- Heat a griddle or a large non-stick pan over medium heat. Lightly grease with butter or a neutral oil.
- Pour about 1/4 cup of batter for each pancake onto the hot surface, spacing them a few inches apart.
- Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes. Flip carefully and cook for another 1 to 2 minutes, until golden brown and cooked through.
- Serve immediately with warm maple syrup, a pat of butter, fresh blueberries, and an extra sprinkle of lemon zest if desired.