Description
These fluffy buttermilk blueberry pancakes with lemon zest are the perfect weekend brunch recipe. The tang of the buttermilk and bright citrus notes create a sophisticated, cloud-like texture that is easy to make and impressive to serve.
Ingredients
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 tablespoons granulated sugar
- 2 large eggs, room temperature
- 1 ½ cups (360ml) buttermilk
- ¼ cup (60g) melted unsalted butter, cooled slightly
- 1 teaspoon pure vanilla extract
- 1 cup (150g) fresh blueberries
- Zest of 1 large lemon
- 1 tablespoon fresh lemon juice
- Butter or oil for greasing the pan
- Maple syrup for serving
Instructions
- Zest the lemon into a small bowl, then juice it. Measure out the flour, baking powder, baking soda, salt, and sugar.
- Whisk the dry ingredients together in a large bowl to ensure even distribution of leavening agents. Set aside.
- In a separate medium bowl, whisk the eggs until beaten. Add the buttermilk, melted butter, vanilla extract, and lemon juice. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients. Gently fold together using a spatula or spoon until just moistened. The batter should be lumpy; do not overmix.
- Gently fold in the fresh blueberries. If using frozen berries, toss them in a tablespoon of flour first to prevent sinking.
- Heat a non-stick skillet or griddle over medium heat for 2-3 minutes. Test readiness by sprinkling water drops; they should sizzle and evaporate.
- Lightly grease the pan with butter or oil, spreading it thinly with a paper towel.
- Ladle about ¼ cup of batter onto the pan for each pancake. Cook for 2-3 minutes until bubbles form on the surface and pop, leaving small holes.
- Flip the pancakes confidently with a spatula. Cook for another 1-2 minutes on the second side until golden brown.
- Stack the finished pancakes on a warm plate. Serve immediately with butter, maple syrup, and extra blueberries.
Notes
[‘Do not overmix the batter; lumps are okay and prevent tough pancakes.’, ‘Ensure baking powder is fresh for maximum fluffiness.’, ‘Keep the pan at medium heat to avoid burning the outside before the inside cooks.’, ‘If using frozen blueberries, do not thaw them and toss in flour before adding to batter.’, ‘Keep finished pancakes warm in a 200°F (95°C) oven while cooking the rest.’, ‘For dairy-free: use soy/oat milk with vinegar and coconut oil/margarine.’, ‘For gluten-free: use a 1:1 gluten-free flour blend.’]
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 4 pancakes per servi
- Calories: 320
- Sugar: 12
- Sodium: 450
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 45
- Fiber: 2
- Protein: 8
Keywords: pancakes, buttermilk pancakes, blueberry pancakes, lemon zest, brunch, weekend breakfast, fluffy pancakes, easy breakfast recipe