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Lemon Blueberry Pancakes

Who doesn’t love a little breakfast in bed? Especially pancakes! Lemon blueberry is one of my most beloved

flavour combinations, and perfect for a sunny morning.

These fluffy pancakes are made with buttermilk, making for a classic stack.

Yield 8 Pancakes

Mis en Place

30 g Unsalted Butter Melted

140 g All Purpose Flour

30 g Sugar

5 g Baking Powder

2.5 g Baking Soda

2 g Salt

1 Egg

200 g Buttermilk

5 g Vanilla Extract

Zest of 1 Lemon

120 g Blueberries



Step 1

In a large mixing bowl, sift flour, baking powder, baking soda, and salt.

Set aside.

Step 2

In a second bowl, whisk egg with buttermilk and vanilla extract, lemon zest.

Add melted butter, then whisk in sugar.

Step 3

Add dry mixture to wet, in two stages.

Whisk lightly just to combine. The batter should have some lumps.

Fold in blueberries with a spatula.

*If you have 10 min to spare, let batter rest to thicken slightly.

Step 4

Heat a good non-stick pan.

Here’s the trick! Do not grease the pan with butter.

My hubby is in charge of the cooking and he believes you get the best even colour on the pancakes this way.

Once hot, ladle and spread desired amount of batter.

Cook until bubbles begin to form and the edges start to look dry.

Flip and cook other side until cooked through.

*You can keep pancakes warm in a 170 degree oven until you have finished

cooking all pancakes.

Step 5

Serve pancakes with additional blueberries and your favourite topping.

I personally love lemon curd and maple syrup.

My hubby prefers a pad of butter and syrup!


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