These blueberry pancakes are everything a perfect breakfast should be—fluffy, golden, tender, and packed with juicy bursts of blueberries in every bite. Light and airy on the inside with lightly crisp edges, they deliver café-style quality right from your own kitchen. A touch of lemon adds bright flavor that pairs beautifully with the sweet berries, creating pancakes that feel fresh, comforting, and irresistible. Whether you’re making a weekend brunch, serving the family, or treating yourself to a cozy morning meal, this recipe guarantees delicious results every time.
Ingredients
Dry Ingredients:
2 cups (250 g) all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Wet Ingredients:
2 cups (480 ml) buttermilk
2 large eggs
¼ cup (60 g) unsalted butter, melted
1 teaspoon vanilla extract
1 teaspoon lemon zest
Add-ins:
1½ cups fresh or frozen blueberries
For Cooking:
Butter or oil for greasing the pan
For Serving:
Maple syrup
Extra blueberries
Powdered sugar (optional)
Method
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