Fluffy Blueberry Pancakes are thick breakfast cakes with a nice hint of lemon and packed with berries. They are delicious topped with some butter, pure maple syrup, and more blueberries on the side.
My family enjoys this breakfast cake recipe on the weekends. Pancakes have always been a request from the kids and who can resist fresh blueberries sprinkled throughout the pancake batter?
🥞 Weekend Brunch
Weekends are a time for people to wind down and relax. For us, it means getting up later and taking our time to get to breakfast. The weekdays are so full of hustle and bustle that taking the time to make fresh blueberry pancakes is not in the cards. So, when the weekend rolls around, we take our time and enjoy some nice thick fluffy blueberry pancakes!
We love our pancakes nice and thick. I love seeing the pancake rise up, after it is flipped it on the griddle!! The lemon in this recipe really makes the blueberry flavor pop. There just isn't anything to not love about this breakfast.
- Whisk together the flour, sugar, baking powder, and salt together in medium sized mixing bowl.
- In a large measuring cup measure the milk, then, add the egg, melted butter, and vanilla. Whisk together with fork.
- Melt the butter in the microwave for 30 seconds.
- Make a well in the center of the dry ingredients. Pour the milk mixture into the well and whisk until the flour is just incorporated.
- Using ¼ measure, pour batter onto hot griddle sprayed with cooking spray. Turn the heat to medium low.
- Arrange blueberries on top of the pancake and press slightly to sink them into the batter.
- Cook on the griddle for about 1 minute, or until the top of the pancake starts to bubble and dry. Flip the pancake and continue cooking for 30 to 60 seconds, until the pancake is no longer wet inside.
- Serve the pancakes with warmed maple syrup and extra blueberries.
💭 Top Tips
- For fluffy pancakes, don't over beat the pancake batter. The ingredients should be folded together just until the dry is incorporated into the wet.
- For extra fluffy pancakes, separate the egg whites from the yolk. Whip the egg whites until stiff and fold into the pancake batter just before cooking.
- Allow the pancake batter to sit at least 5 minutes before cooking.
- The pancakes are ready to flip on the griddle when the top begins to bubble and looks like the pancake has started to cook through.
- Always add the berries directly to the pancake batter on the griddle. If using frozen berries, do not thaw them first. This will prevent blueberry bleed.
- Store leftover pancakes in the refrigerator up to 5 days and in the freezer up to 3 months.
- Substitute buttermilk for the milk.
- Fresh raspberries or blackberries can be substituted for the blueberries.
- Use lime zest instead of lemon zest.
- Substitute chocolate chips for the blueberries, or use both.
- Top with maple syrup, whipped cream, or buttermilk syrup.
More Breakfast Recipes to Try
*If you made these Fluffy Blueberry Pancakes, please leave a rating*
Fluffy Blueberry Lemon Pancakes
- Mix the flour, sugar, baking powder and salt together in medium sized mixing bowl. Set aside.
- In a large measuring add the milk, egg, butter, and vanilla. Whisk together with a fork.
- Make a well in the center of dry ingredients. Pour the milk mixture into flour mixture and whisk until flour is just incorporated.
- Using ¼ cup measure, pour the batter onto hot griddle sprayed with cooking spray. Turn the heat to medium low.
- Arrange blueberries on top of pancakes and press slightly to sink them into the batter. When the top of the pancake starts to bubble and dry, flip pancake to cook opposite side.
- Continue cooking for about 30-60 seconds until pancake is no longer wet inside. Serve with warmed maple syrup and extra blueberries.