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Best Blueberry Pancakes

Best Blueberry Pancakes

Sky-high, fluffy blueberry pancakes with juicy berries and lemon kiss — diner-style perfection at home.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting 10 minutes
Total Time 35 minutes
Servings 6

Ingredients
  

  • Dry Mix:
  • 2 cups 260 g all-purpose flour
  • ¼ cup 50 g sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • Zest of 1 lemon optional
  • Wet Mix:
  • 2 cups 480 ml buttermilk
  • 2 large eggs
  • ¼ cup 57 g melted butter
  • 1 tsp vanilla
  • Add-ins:
  • 1½ cups fresh or frozen blueberries
  • Butter for griddle

Instructions
 

  • Whisk dry + zest.
  • Mix wet ingredients.
  • Combine gently — rest batter 10–15 min.
  • Fold in most blueberries.
  • Cook medium heat 2–3 min/side — press extra berries on top after scooping.
  • Serve hot with butter + maple syrup.

Notes

  • Resting batter = dramatically taller pancakes
  • Frozen berries → no thawing, fold in last
  • Freeze cooked pancakes up to 3 months
  • GF works with 1:1 flour
  • Lemon zest = secret flavor pop