These thick and fluffy blueberry pancakes are sweet, soft, and filled with fresh blueberries. Made from scratch with easy to find ingredients, these will be the fluffiest blueberry pancakes you’ve ever had.
Pancakes are a classic comfort breakfast food. These blueberry pancakes are filled with fresh blueberries and a touch of light citrus flavor from the addition of lemon zest.
Lemon zest and blueberries are the perfect pairing for summer. Make these pancakes on a lazy weekend morning or for Sunday brunch.
Buttermilk is thicker and more acidic than regular milk, making your pancakes even thicker and fluffier.
If you don’t have buttermilk on hand, I recommend buying some at the store if possible. If you do not have buttermilk available and need to make a substitute, there are several easy ways.
In your measuring cup, first add one tablespoon of vinegar (or lemon juice), then add enough milk to measure one cup. Stir and let stand for 5 minutes.
Looking for more substitutes? Check out this article: The Best Buttermilk Substitutes.
Pancake tips and tricks
Are your pancakes browning too quickly, or not cooked through in the center? This means that your heat is too high. Turn the heat down slightly – medium to medium-low usually works for me.
Stoves all run at slightly different temperatures, so it’s not uncommon to have to adjust your temperature slightly from what is written in a recipe.
Using a measuring cup will ensure all of your pancakes turn out the same size. I like to use plain metal measuring cups in my kitchen because they’re sturdy and will last forever.
Pancakes will tell you when they’re ready to be flipped. The edges will start to look dry, and bubbles will form across the top. Once you see this, gently flip and cook until lightly browned on both sides.
I usually go for the classic maple syrup, lightly warmed in the microwave.
You can also top your pancakes with fresh blueberries, whipped cream, or any fruit jam you have on hand.
Strawberry Topping for Cheesecake also makes an excellent pancake topping (it’s not just for cheesecake!).
What is your favorite pancake topping? Let us know in the comments below!
- 1 cup all purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- 1/2 cup blueberries fresh
- In a large bowl, combine all dry ingredients: flour, sugar, baking powder, baking soda, and salt. Whisk together to remove clumps.
- Add egg, buttermilk, and vanilla to the dry ingredients. Stir until JUST combined. There will be lumps in the batter, this is what you want. Add blueberries last, stirring just until coated.
- Let the finished batter sit for 5 minutes. During this time, heat up a skillet or griddle over medium-low heat and grease lightly with butter or cooking spray.
- Measure about 1/3 cup of batter into your hot skillet for each pancake. Once you see bubbles across your pancake and the sides start to look dry, flip the pancake over (this will take around 2 minutes depending on the heat of your skillet). Cook the second side until lightly browned. Repeat with remaining batter.
- Serve pancakes with your favorite maple syrup, whipped cream, or fruit compote.
- Buttermilk substitute: In a 1 cup measuring cup, first add one tablespoon of vinegar (or lemon juice), then add enough milk to measure one cup. Stir and let stand for 5 minutes.
- I find that my skillet heats up more and more as I make a batch of pancakes. So, I'd recommend lowering your heat to medium-low if you notice your pancakes browning too quickly.
- Using a measuring cup will ensure all of your pancakes turn out the same size. I like to use plain metal measuring cups in my kitchen because they're sturdy and will last forever.
More breakfast recipes
- Fluffy Buttermilk Pancakes
- Lemon Poppy Seed Pancakes
- Cinnamon Applesauce Pancakes
- 30 Minute Cinnamon Rolls
- Overnight French Toast Casserole