Jump to Recipe

These pancakes are the literal best. So fluffy and buttermilky and tangy and sweet(y) that I’m not even sure I can handle myself. My one regret with this recipe was that I didn’t make more and now I’m out of lemons and blueberries and that’s going to mandate a trip to the store so this can be my Saturday breakfast.

Lemon Blueberry Pancakes

I have to give Kev some credit for these for his moment of genius. I was halfway through making the lemon batter for my original plan of Lemon Poppyseed Pancakes when I realized we only had a few poppyseeds left. You really can’t make Lemon Poppyseed pancakes without a healthy dosage of poppyseeds…not happening. Kev suggested we throw some blueberries in there instead and then the world changed. I was skeptical while the batter was sizzling on the griddle, because I had a bit of a challenge getting the cakes flipped without the blueberries flying every direction, but once that problem was solved and I took my first bite, I knew these would be making their appearance in the Van Slyke household for years to come. I feel like I’m cheating on my Coconut Chia Pancakes a bit, but they’ll understand, right?

Lemon Blueberry PancakesLemon Blueberry Pancakes

In other news, we still haven’t bought meat since January started and yesterday was the first day I actually felt like I needed a giant cheeseburger. That’s coming from the girl who went 23 years of her life without ever wanting to look at a hamburger, let alone eat one!
We’re absolutely loving all the new veggie friendly recipes we’ve been eating lately, but I think every once in awhile some grease and fat is necessary. Just a little. I think I’d be satisfied with just a little nibble of a burger or a big slice of pepperoni pizza.
I asked Kev if he was missing meat last night and he got a sly look on his face and told me that his office stocks beef jerky, so he’s been getting his fix that way. It really has been good though – I’ve had more overall energy, we’ve been saving money, and cooking has been much simpler!

Lemon Blueberry Pancakes Lemon Blueberry Pancakes

These pancakes have been approved wholeheartedly and I’m 100% positive that they’ll be sneaking back onto our breakfast plates again this weekend.

Lemon Blueberry Pancakes

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Lemon Blueberry Pancakes

Lemon Blueberry Pancakes

No reviews
  • Author: Kitschen Cat
  • Total Time: 15 mins
  • Yield: 4 1x
Print Recipe

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup buttermilk
  • zest of 1 lemon
  • 1/4 cup fresh lemon juice
  • 3 Tbsp butter (affiliate), melted
  • 1 egg
  • 1 1/2 tsp vanilla (affiliate) extract
  • 1/2 cup blueberries

Instructions

  1. Combine all dry ingredients and gently whisk to combine.
  2. Add buttermilk, lemon zest, lemon juice, melted butter, egg, and vanilla. Stir until just combined.
  3. Gently fold in blueberries.
  4. Cook on hot griddle for approximately 2 minutes per side.
  5. Serve warm with maple syrup!
  • Prep Time: 10 mins
  • Cook Time: 5 mins
Lemon Blueberry Pancakes

Other Pancake Recipes You’ll Love!

Coconut Chia Pancakes

Dutch Baby Pancake With Apple Topping

4 thoughts on “Lemon Blueberry Pancakes”

  1. I think I need these pancakes in my life! I love the lemon/blueberry combo here – it’s always such a winner whether it’s cakes, pancakes or muffins. Next Tuesday is Pancake Tuesday here in Australia, so these are very well-timed, I think! 🙂

  2. Made these yesterday! They were amazing and totally hit the spot. I didn’t have buttermilk on hand but I made some by adding lemon juice to the milk and used frozen blueberries instead. They weren’t nearly as beautiful as the ones on the blog but they were sure yummy!

Comments are closed.