These Blueberry Pancakes are easily made from scratch, based on my buttermilk pancake recipe but filled with juicy blueberries, lemon zest and drizzled with honey! Perfect weekend breakfast the whole family will love!
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Why You'll Love These Pancakes
Our Sunday breakfast always consists of stacks of pancakes made from scratch. I am not bragging for not using a store-bought mix. I memorized my pancake recipe and can actually make the mix ahead of time. These blueberry pancakes have been a family favorite for a while now so I decided to share the recipe with you!
You only need a few pantry staples and the buttermilk can be easily made with just vinegar or lemon juice and milk (or half and half). Enjoy a stack of these ultra fluffy pancakes with a drizzle of honey and fresh berries! It's just a little bit of spring on a weekend morning.
Ingredients:
- flour: I used all-purpose but a combination of AP and whole wheat works too;
- baking soda and baking powder: my go-to combo for leavening pancakes;
- buttermilk: made with milk and lemon juice or vinegar is the secret to fluffy pancakes;
- egg: binds the ingredients together; you can use applesauce instead;
- vegetable oil: necessary fat for frying pancakes;
- vanilla extract: adds sweet flavors;
- lemon zest: adds nice citrus flavor;
- blueberries: fresh or frozen.
How to make Blueberry Pancakes from scratch?
- Start by whisking dry ingredients together.
- Add lemon zest and stir in.
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- Make buttermilk in a glass measuring cup.
- Add egg, oil and vanilla and whisk well.
- Add wet ingredients to dry ingredients and whisk just until incorporated.
- Heat up your griddle or griddle pan.
- Pour just about ¼ cup of batter into your pan, then add blueberries on top.
- Flip when you notice bubbles on the surface of each pancake.
- Repeat until you use up the batter.
How to serve blueberry pancakes?
I always add additional blueberries on top of each stack and drizzle the pancakes with honey, not maple syrup. I just find it pairing with the lemon and berries so much better! You can also use powdered sugar, whipped cream, or honey butter.
Helpful Tips!
- add blueberries once the batter is in the pan; this assures they are not clumped together preventing the batter from frying properly and they do not bleed into the batter sitting in the bowl;
- do not overmix the batter; whisk it just until the wet ingredients are incorporated;
- do not walk away from the stove while making pancakes; watch for the bubbles to form on the surface, then flip and fry the other side.
Recipe FAQs:
Any leftover pancakes should be stored in a fridge, for up to 2 days. You can reheat them in the oven or in the microwave.
More breakfast recipes:
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
Best Blueberry Pancakes
Ingredients
- 1 cup all-purpose flour see note
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 3 tablespoons sugar
- ¼ teaspoon salt
- 1 cup buttermilk see note
- 1 large egg
- 2 tablespoons vegetable oil
- ½ teaspoon vanilla extract
- 2 teaspoons lemon zest
- 1 cup blueberries I prefer frozen
Instructions
- In a large mixing bowl, whisk dry ingredients together (flour, baking soda, baking powder, sugar and salt).1 cup all-purpose flour, ½ teaspoon baking soda, 1 teaspoon baking powder, 3 tablespoons sugar, ¼ teaspoon salt
- Add lemon zest and stir in.2 teaspoons lemon zest
- If using homemade buttermilk, make it in a glass measuring cup.1 cup buttermilk
- Add egg, oil and vanilla and whisk well.1 large egg, 2 tablespoons vegetable oil, ½ teaspoon vanilla extract
- Add wet ingredients to dry ingredients and whisk just until incorporated. Do not overmix the batter.
- Heat up your griddle or griddle pan over medium heat. I use a cast iron flat pan.
- Pour just about ¼ cup of batter into your pan, then add blueberries on top. I add 4 to 5 large blueberries per pancake.1 cup blueberries
- Flip when you notice bubbles on the surface of each pancake.
- Repeat until you use up the batter.
- Serve with more blueberries and a drizzle of honey or maple syrup.
Notes
- To properly measure out the flour, fluff it first with a fork or a whisk in the container you store it in. Then spoon it out into a measuring cup (for dry ingredients; no spout) and level off the top.
- Follow my recipe for buttermilk substitute: https://www.crunchycreamysweet.com/buttermilk-substitute/
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
- Serving size: 3 pancakes per person. This recipe makes 12 pancakes.
Jola says
pancakes like a dream. nothing more we need to be happy
Matt Taylor says
My favorite kind of pancakes! I can't wait to give this recipe a try, looks super easy and amazing.
Anna says
Thanks, Matt!
Beth says
Yum! My kids are going to love this recipe! Pancakes are their favorite! Can't wait to give this a try!
Anna says
I hope you all love them!
Colleen Flynn says
We loved these pancakes so much! I added a little more lemon zest and they were incredible!
Anna says
Perfect! Thank you, Colleen!