Simple enough for weekdays, yet these homemade pancakes feel indulgent enough for weekend brunch too!
Pancakes are always so comforting and remind me of home and weekend mornings. My mom is the master of buttermilk pancakes, and when we stumbled across this recipe we HAD to make a version of it!
I think most people would agree with me about loving a fluffy pancake…and boy are these fluffy.
There is something magical about adding buttermilk into pancakes that makes little pillows of heaven.
Then adding in the slight flavor of lemon with a sweetness of blueberry makes for a perfect pancake.
I could not resist munching on these blueberries when making these. So fresh and flavorful! Not to mention they are loaded with antioxidants and are heart healthy.
Ingredients you will need for these lemon blueberry pancakes
For the pancakes:
All-Purpose Flour
Sugar
Baking Soda
Baking Powder
Salt
Eggs
Buttermilk (or sub Greek yogurt)
Whole Milk
Grated lemon peel and juice
Vanilla
Butter
For the blueberry maple syrup:
Blueberries
Maple Syrup
Butter
How to make Lemon Blueberry Pancakes
Mix the dry ingredients: In a large bowl, mix flour, sugar, baking soda and power, and salt.
Mix the wet ingredients: In a small bowl, whisk together egg yolks, buttermilk, milk, lemon peel, lemon juice, vanilla and 2 Tbsp. butter.
Using a hand mixer or standing mixer on high speed, beat egg whites until they form soft peaks.
Pour buttermilk mixture into flour mixture; stir to blend. Add egg whites and fold in gently.
In a large non stick skillet over medium heat, melt a tablespoon of butter. Pour batter into size of pancake you prefer (I use ~1/4cup). Cook until golden brown on each side.
In a saucepan over medium heat make the blueberry sauce: combine 2 Tbsp. butter, syrup and blueberries. Heat for about 3 minutes and top on pancakes! Enjoy.
Can I freeze these lemon blueberry pancakes?
Yes! Freeze the pancakes separate from the blueberry maple syrup. Place pancakes inside a heavy-duty freezer bag and freeze. Use the frozen pancakes within 1 to 2 months for best quality.
You can reheat your pancakes in the toasted, microwave or oven when ready to enjoy!
2cupsAll-Purpose flourmay sub with white whole wheat
3Tbsp.sugar
1tsp.baking soda
1tsp.baking powder
1/2tsp.salt
2largeeggs, yolks and whites separated
1 1/2cupsbuttermilkmay sub Greek yogurt, see note below
1/4cupwhole milk
2tsp.grated lemon peel
3Tbsp.fresh lemon juice
1tsp.vanilla extract
1/4cupbutter, melted
1cupmaple syrup
1cupblueberriesrinsed
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Instructions
In a large bowl mix flour, sugar, baking soda and power, and salt.
In a small bowl, whisk together egg yolks, buttermilk, milk, lemon peel, lemon juice, vanilla and 2 Tbsp. butter.
In a mixer on high speed, beat egg whites until they form soft peaks.
Pour buttermilk mixture into flour mixture; stir to blend. Add egg whites and fold in gently.
In a large non stick skillet over medium heat, melt a tablespoon of butter. Pour batter into size of pancake you prefer (I use ~1/4cup). Cook until golden brown on each side.
In a saucepan over medium heat make the blueberry sauce: combine 2 Tbsp. butter, syrup and blueberries. Heat for about 3 minutes and top on pancakes! Enjoy.
Notes
May sub the buttermilk with 1 1/4 cup Greek yogurt + 1/3 cup milk if you do not have buttermilk on hand. You will see also need to add in the additional 1/4 cup milk as well!Makes 10 large pancakes or ~18 smaller pancakes.Adapted from Sunset
How do you like incorporating blueberries into your breakfast?
Hi, I’m Tawnie!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.
Hello,
If I made the batter the night before would it be just as good first thing in the morning, or would I need to make it fresh in the morning? Thanks
Hi – I would try to make them fresh in the morning because the leavening agents start working right when they come in contact with the wet ingredients. Hope you like them! 🙂
Can’t go wrong with pancakes on the weekend – probably my favourite breakfast! I like to put my blueberries in the pancake batter and then serve with greek yoghurt on the side, but like your idea of making a sauce!
Lemon and blueberry is one of my favourite combinations. I know I will love these pancakes!
Love it! Thank you!
These are one of my favorite pancakes ever!!!!
That makes me so happy! So glad you love them, thank you!! xo, Tawnie
blueberry syrup??? Are you kidding me?! these pancakes look sooo good
Thank you soo much Rebecca!! 🙂 xo, Tawnie
Love me some pancakes! These look so fluffy and seriously irresistible.
Thank you soo much Iryna!!
We’ve been doing a lot of breakfast for dinner lately so these pancakes are going to be perfect! I can’t wait for my husband to try them!
Aw that is so great! Love that. Thank you! Hope you all enjoy! xo, Tawnie
These pancakes would make an awesome holiday breakfast!
OMG these look amazing! I haven’t made pancakes in too long that needs to change
Thank you so much! I’ve been making them too often lately 😉
These are so fluffy looking! YUMMY!
Thank you! They’re the fluffiest!! <3
Hello,
If I made the batter the night before would it be just as good first thing in the morning, or would I need to make it fresh in the morning? Thanks
Hi – I would try to make them fresh in the morning because the leavening agents start working right when they come in contact with the wet ingredients. Hope you like them! 🙂
Can’t go wrong with pancakes on the weekend – probably my favourite breakfast! I like to put my blueberries in the pancake batter and then serve with greek yoghurt on the side, but like your idea of making a sauce!