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A tall stack of fluffy lemon berry pancakes topped with fresh blueberries and maple syrup
Print Recipe

Fluffy Lemon Berry Pancakes

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 385kcal

Ingredients

  • 2 cups all -purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups buttermil k
  • 1 large eg g
  • 3 tablespoons unsalted butter, melted and cooled
  • 1 tablespoon lemon zest, finely grated
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • 1 tablespoon vegetable oil for the griddle

Instructions

  • In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
  • In a separate vessel, whisk together the buttermilk, egg, melted butter, lemon zest, lemon juice, and vanilla extract until a stable emulsion is formed.
  • Pour the wet ingredients into the dry ingredients and whisk manually until just combined; ensure small lumps remain to prevent gluten over-development.
  • Gently fold the blueberries into the batter using a silicone spatula to maintain berry integrity.
  • Heat a non-stick griddle to 375°F (190°C) and apply a thin film of vegetable oil.
  • Portion the batter onto the griddle using a 1/4-cup measuring tool to ensure uniform heat penetration.
  • Heat until atmospheric bubbles form on the surface and the edges show a matte finish, approximately 2-3 minutes.
  • Flip the pancakes using a flat spatula and cook the reverse side for 1-2 minutes until an internal temperature of 190°F (88°C) is reached.
  • Transfer to a wire rack to prevent steam-induced softening before service.