These Lemon Blueberry Pancakes are a bright and flavorful breakfast treat, packed with the natural goodness of buckwheat and fresh blueberries.
High in fiber and plant-based protein from the buckwheat, with healthy fats from butter and eggs, they’re a balanced, energizing start to your day.
Quick, easy, and satisfying, they’re perfect for everyday breakfasts or weekend brunches.
Blueberry Buckwheat Pancakes
Equipment
- 2 Mixing bowls (large and medium)
- Whisk (1)
- Measuring Cups and Spoons
- Skillet or non-stick frying pan (1)
- Spatula (1)
- Oven (to keep pancakes warm, optional)
Ingredients
- ½ cup buckwheat flour
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons sugar
- 1 teaspoon salt
- ¼ cup unsalted butter melted
- 1 cup buttermilk
- 2 large eggs
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 2 –3 cups fresh or thawed blueberries
Instructions
- Prepare Wet Ingredients: In a large mixing bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth and well combined. Make sure the eggs are fully incorporated, creating a creamy base that will help make the pancakes tender and fluffy. Set this mixture aside while you prepare the dry ingredients.
- Combine Dry Ingredients: In a separate medium bowl, stir together the buckwheat flour, all-purpose flour, baking powder, sugar, and salt.Mixing these first ensures that the leavening agent and seasonings are evenly distributed throughout the batter.
- Mix Wet and Dry Ingredients: Gradually pour the dry mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing, as this can make the pancakes dense. The batter should remain slightly lumpy, which will give the pancakes a light, airy texture. Let the batter rest for about five minutes to allow it to thicken slightly.
- Heat the Skillet: Place a large skillet or non-stick frying pan over medium heat. Allow it to become hot and lightly sizzling. Grease the surface with a little butter or oil to prevent sticking and enhance flavor.
- Cook Pancakes: Spoon about ¼ cup of batter per pancake onto the skillet. Gently press a few blueberries into each pancake, ensuring they are evenly distributed without breaking the batter. Cook until bubbles form on the surface, then carefully flip the pancakes and cook for another minute or so until golden brown and cooked through.
- Keep Warm and Serve: Transfer cooked pancakes to a baking sheet and keep them warm in a 200°F (93°C) oven until all pancakes are ready. Serve immediately with maple syrup, extra blueberries, or a dusting of powdered sugar.These pancakes pair wonderfully with a strong cup of coffee or fresh fruit on the side.
Notes
- For a gluten-free version, replace all-purpose flour with a gluten-free flour blend or increase buckwheat flour to 1 cup.
- Use fresh or thawed frozen blueberries; fresh will give a firmer texture, while frozen adds juiciness.
- Let the batter rest for a few minutes; this improves texture and helps bubbles form when cooking.
- Medium heat works best—too high will burn the pancakes before they cook through.
- Optional: add a pinch of cinnamon or nutmeg for a warm, aromatic flavor twist.
Chef’s Secrets: How To Perfect Pancakes
The secret to light, fluffy pancakes lies in gentle mixing and proper resting.
Overmixing develops gluten, which makes pancakes dense, so stir the batter only until combined.
Allowing the batter to rest for 5–10 minutes lets the flour absorb the liquid, ensuring an airy texture.
For extra flavor, melt high-quality butter like Kerrygold for a rich, nutty taste, and zest the lemon right before mixing to preserve its bright aroma.
Using medium heat and greasing the pan lightly ensures a golden crust without overcooking the interior.
Serving Suggestions: Creative Flavor Pairings
These lemon blueberry pancakes shine when paired with a drizzle of pure maple syrup, a dollop of Greek yogurt, or a sprinkling of toasted nuts for added texture.
Fresh berries, sliced bananas, or a spoonful of fruit compote complement the tart-sweet lemon flavor beautifully.
For a cozy breakfast, serve alongside hot coffee or herbal tea.
They also make an indulgent brunch option when stacked high with whipped cream and extra berries on top.
Storage Tips: Keeping Pancakes Fresh
To store pancakes, allow them to cool completely before placing in an airtight container.
They will keep in the refrigerator for up to 3 days.
For longer storage, freeze pancakes in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.
Reheat gently in a skillet over low heat or in a toaster for 1–2 minutes to maintain their fluffiness.
Avoid microwaving for too long, as this can make them rubbery.
Frequently Asked Questions
1. Can I use frozen blueberries directly in the batter?
It’s best to thaw frozen blueberries first to prevent the batter from becoming too watery.
Gently pat them dry before adding to avoid excess moisture.
2. Can I make this recipe vegan?
Yes! Substitute eggs with flax or chia eggs (1 tablespoon seeds + 3 tablespoons water per egg) and use plant-based milk and vegan butter for a fully vegan version.
3. Why are my pancakes dense?
Dense pancakes usually result from overmixing or using batter that’s too thick.
Stir gently and let the batter rest; this helps create a lighter texture.
4. How can I prevent blueberries from sinking?
Coat the blueberries lightly in flour before folding them into the batter.
This creates a thin barrier that helps them stay suspended.
5. Can I prepare the batter ahead of time?
Yes, you can mix the dry and wet ingredients separately and combine them just before cooking.
Avoid letting the batter sit fully mixed for more than 15–20 minutes to prevent the pancakes from losing fluffiness.
