Lemon Blueberry Pancakes

April 11, 2012
3 Ratings
  • Prep time 10 minutes
  • Cook time 10 minutes
  • Serves 2
Author Notes

Every summer I pick and freeze a ton of blueberries precisely with the intention of making pancakes. See, come winter, I often crave pancakes. For dinner. Yes, I go home from work promptly at 5 pm (it's already dark, of course) and make a batch of pancakes stuffed with blueberries. I cover them with butter and maple syrup. I'm usually done and in my pajamas by 6. It's a tradition I will carry over to this summer, though these pancakes are good enough maybe I'll have to make a batch with some fresh blueberries, too. —Erin Jeanne McDowell

What You'll Need
  • 2/3 cup all purpose flour (80 g)
  • 3 tablespoons whole wheat flour (21 g)
  • 1 tablespoon sugar (14 g)
  • 1 teaspoon baking powder (4 g)
  • 1/2 teaspoon baking soda (2 g)
  • pinch salt
  • 3 tablespoons melted butter (42 g)
  • 1/2 cup buttermilk (123 g)
  • 1 tablespoon lemon zest
  • 1/2 teaspoon vanilla extract (3 g)
  • 1/2 cup blueberries (or more) (170 g)
  • butter and maple syrup, for finishing
  1. In a small bowl, whisk the flours, sugar, baking powder, baking soda, and salt together.
  2. In another small bowl, whisk the butter, buttermilk, zest, and vanilla together.
  3. Combine the wet and dry ingredients, mixing just to combine.
  4. Heat a large skillet over medium heat. Spray with nonstick spray. Ladle the pancake batter into the hot pan, and dot generously with blueberries.
  5. Flip when the batter starts to bubble, cooking until the pancakes are golden brown and puffed, about 3-4 minutes per side. Serve with butter and maple syrup.

See what other Food52ers are saying.

  • Caitlin Cunningham
    Caitlin Cunningham
  • Joana
  • Abby
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

3 Reviews

Caitlin C. September 10, 2015
These are delicious. As the others commented, we found the batter quite thick, and increased the buttermilk from 1/2 cup to 3/4 cup. The recipe yield (4) 5" pancakes, which was perfect for two people, so we'll keep this on file with a couple of adjustments to thin the batter and double the yield. Overall, light and fluffy but very flavorful.
Joana February 8, 2015
just tried this, best pancakes ever ! but i had to use 1 cup of buttermilk instead of 1/2, besides that... perfect perfect :)
Abby April 16, 2013
This recipe seemed strange to me without eggs and with double the butter:flour ratio I've used in other pancake recipes. Also, the ratio of wet:dry seemed low. I halved the butter to 1.5 tbsp., added 1 egg, and used 3/4 cup buttermilk. To increase the nutrition, I used 1/3 cup whole wheat pastry flour, 1/3 cup all-purpose flour + 3 tbsp. barley flour. The batter was too thick, so I added skim milk a little at a time to reach a good consistency (thin enough to pour, but thick enough to retain shape without spreading over the entire pan). In the end, my pancakes turned out quite well. The texture was great. The recipe may have been fine as written. If someone makes the recipe as written, I hope they comment so we know how they turn out!