These blueberry buttermilk pancakes are light, fluffy, and so delicious. They are loaded with fresh blueberries and flavored with lemon zest. They are based on my favorite buttermilk pancakes recipe and seriously one of the best pancake recipes I have ever eaten!
Ingredients
Here’s what you need to make these delicious pancakes:
Buttermilk is an important ingredient in this recipe. Thanks to buttermilk, these pancakes have an amazing flavor and are soft and moist. Acidic buttermilk reacts with alkaline baking soda which makes these pancakes so fluffy.
Clarified butter is best for cooking pancakes (also very easy to make at home!), it won’t burn as quickly as regular butter so you don’t have to wipe the pan after each batch of pancakes. If you don’t have it on hand just use a blend of vegetable oil and regular butter or just regular butter (wipe the pan with a paper towel when the butter will brown too much).
How to make blueberry buttermilk pancakes step by step
STEP 1: In a large bowl, whisk together eggs, buttermilk, sugar, vanilla extract, melted butter, lemon juice and zest.
STEP 2: In another bowl, whisk together flour, baking powder, baking soda, and salt.
STEP 3: Sift the dry ingredients into wet ingredients (sifting is optional but it makes fluffier and lighter pancakes).
STEP 4: Whisk until just combined. Don’t overmix the batter, it should be lumpy but you should not see any streaks of flour.
STEP 5: Heat a small amount of clarified butter (or a mix of butter and oil) in a non-stick pan over medium/medium-low heat (this will vary depending on the pan and the stove). When the pan is hot and butter bubbling, scoop about 1/4 cup of batter per pancake into the pan.
Sprinkle some blueberries on the pancakes, press them into batter.
STEP 6: Cook the pancakes until golden on the bottom and you see bubbles on top. Flip the pancakes over using a large flat spatula and cook until browned on the other side. Add some more butter before adding the next portion of the batter to the pan, repeat with the remaining batter.
Enjoy!
Storage and freezing
How to store pancakes: You can store them for up to 3 days in the fridge. Wrap them tightly in plastic wrap or put in tightly-closed containers so they won’t dry out. These pancakes make a great make-ahead breakfast.
How to reheat pancakes: Reheat them in a dry pan on both sides until warm – they will still taste very good. You can also reheat them in a 325°F (160°C) oven.
How long to store pancake batter: You should cook the pancakes as quickly as possible after you have prepared your batter. Baking soda reacts with buttermilk and together they make pancakes fluffy, but this is reaction doesn’t last long. If you have prepared your batter and can’t cook the pancakes right away, you can store it for up to 2 hours on the counter (and longer in the fridge). The pancakes will come out fine in terms of taste but they won’t be light and fluffy, but rather gummy.
How to freeze pancakes: Pancakes freeze very well! Wrap them in plastic foil and freeze for up to 3-6 months. Thaw in the fridge then reheat in a dry pan on both sides until warm.
Top Tips
- Sprinkle blueberries on top of pancakes instead of mixing them with the batter – blueberries won’t stain your pan and they will be evenly distributed.
- Don’t overmix the batter or the pancakes will be dense and not fluffy.
- The pan should be well-heated.
- The best pan for cooking pancakes is crepe pan or a griddle but they will also turn just as fine in a regular skillet (must be non-stick, though).
- Cook the pancakes over medium or medium-low heat – this will depend on the type of your pan and on how powerful your stovetop is – this is something that you just have to test in your kitchen. If the temperature is too low the pancakes will soak up fat and be dense and greasy but if it will be too high the pancakes may be browned on the outside (or even burned) but won’t be cooked through in the middle.
- How to measure flour: I’m using the “spoon and level method” so 1 cup of flour in my recipes weighs 125g. Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife.
More pancake recipes you may like
- Bananas Foster Pancakes
- Apple Cinnamon Pancakes (with buttermilk)
- Polish Apple Pancakes (with yeast)
- Banana Chocolate Chip Pancakes
- Buttermilk Pumpkin Pancakes
- Lemon Raspberry Ricotta Pancakes
- Lemon Blueberry Sheet Pan Pancakes
- Strawberry Pancakes
Here you can find all my pancake and crepe recipes.
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Blueberry Buttermilk Pancakes
Ingredients
- 2 large eggs
- 1 3/4 cups buttermilk 425g
- 3 tablespoons sugar 40g
- 1 teaspoon vanilla extract
- 3 tablespoons melted butter 45g
- 2 teaspoons lemon juice
- zest grated from 1 lemon
- 2 cups (250g) flour spooned and leveled
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon fine sea salt
- clarified butter for cooking the pancakes or oil/regular butter
- 2 cups fresh blueberries 280g
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Instructions
- In a large bowl, whisk together eggs, buttermilk, sugar, vanilla extract, melted butter, lemon juice and zest.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Sift the dry ingredients into wet ingredients (sifting is optional but it makes fluffier and lighter pancakes). Whisk until just combined. Don’t overmix the batter, it should be lumpy but you should not see any streaks of flour.
- Heat a small amount of clarified butter (or a mix of butter and oil) in a non-stick pan over medium/medium-low heat (this will vary depending on the pan and the stove). When the pan is hot and butter bubbling, scoop about 1/4 cup of batter per pancake into the pan.
- Sprinkle some blueberries on the pancakes, press them into batter.
- Cook the pancakes until golden on the bottom and you see bubbles on top. Flip the pancakes over using a large flat spatula and cook until browned on the other side. Add some more butter before adding the next portion of the batter to the pan, repeat with the remaining batter.
- Enjoy!
Notes
- Cook the pancakes over medium or medium-low heat – this will depend on the type of your pan and on how powerful your stovetop is – this is something that you just have to test in your kitchen. If the temperature is too low the pancakes will soak up fat and be dense and greasy but if it will be too high the pancakes may be browned on the outside (or even burned) but won’t be cooked through in the middle.
- How to measure flour: I’m using the “spoon and level method” so 1 cup of flour in my recipes weighs 125g. Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife.
- Calories = 1 serving or 1/4 of the recipe. This is only an estimate!
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