You’ll love these easy, homemade fluffy blueberry lemon pancakes made with buttermilk, fresh blueberries and lemon. This recipe was originally published on July 5, 2018 and updated on March 1, 2022.
Everyone loves a warm and fluffy stack of pancakes! They are the perfect family weekend breakfast. This recipe and my chocolate chip pancake recipe are the two recipes that I make the most frequently.
Why This Recipe Works
The key to fluffy pancakes is buttermilk. The reason is twofold, first there is acid which is what activates the baking soda (leading for a little extra lift) and you’ll end up with a more tender crumb.
- The dry ingredients are a typical combination of flour, sugar, baking soda, baking powder, and salt. I like to use all purpose flour.
- Lemon zest is what gives these a punchy lemon flavour without adding additional liquid.
- Canola oil is used for the fat in this recipe as it’s neutral in flavour, you could also use vegetable oil.
- Buttermilk is key to making fluffy pancakes, if you don’t have buttermilk you could try making a homemade buttermilk substitute, but I’d stick with the real thing if you can.
- The other wet ingredients include eggs and vanilla.
- Fresh blueberries are my go-to in this recipe, I haven’t tried using frozen berries here, but if you do, let me know how it goes.
- Avoid over-mixing the batter; some lumps are ok! If you over-mix, you’ll end up with a more rubbery than tender pancake.
- Use a neutral oil for frying. This can lead to a hot debate, but I swear by canola oil for frying the pancakes. I find you can get more even browning and not have to worry about the butter browning too much. If you want that buttery flavour, serve them with a pat of butter.
- Watch the pan–it can be tempting to walk away, but you’ll need to monitor the temperature of the pan and adjust as needed.
- You’ll know your pancake is ready to be flipped when until bubbles form on top and the edges begin to brown (this usually takes about 2 to 4 minutes).
Step By Step Instructions
- Begin by whisking the flour with sugar, baking powder, baking soda, lemon zest and salt in a medium bowl.
- In another medium bowl, whisk buttermilk with canola oil, eggs and vanilla.
- Pour the buttermilk mixture into flour mixture and whisk to combine (the batter will still be lumpy–be careful not to over-mix). Fold in the fresh blueberries.
- To cook the pancakes, heat a large non-stick pan over medium heat. Spray with oil. Pour ⅓ cup batter into pan. If the pan is big enough, you can cook multiple pancakes at once.
- Cook until bubbles form on top of each pancake and edges begin to brown about 2 to 4 min. Flip and cook another 2 to 3 min. Repeat with remaining batter. Serve with maple syrup.