Lemon Blueberry Pancakes with Honey Butter
Fresh blueberries and bright lemon zest turn regular pancakes into something special. The honey butter melts into every bite, creating pockets of sweetness.
You’ll get fluffy pancakes that aren’t too dense or gummy. The trick is keeping those blueberries from bursting and turning everything purple.
Why Buttermilk Creates Better Texture
Buttermilk’s acidity reacts with baking soda to create extra lift. This reaction starts immediately when you mix wet and dry ingredients. The tangy flavor also balances the sweet honey butter perfectly. Regular milk won’t give you the same fluffy results or complementary taste.
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Fold Blueberries Last
Toss blueberries in a light coating of flour before adding them to batter. This prevents them from sinking to the bottom of your pancakes. Fold them in gently with just a few strokes. Overmixing breaks the berries and creates streaky, purple pancakes instead of distinct bursts of fruit.
Medium Heat Prevents Burning
Your griddle should sizzle when you drop a bit of water on it, but not aggressively. Too hot and the outside burns while the inside stays raw. Look for bubbles forming on the surface and edges that look set before flipping. Each pancake needs about 2-3 minutes per side.
Keeping Pancakes Warm While Cooking
- Preheat your oven to 200°F and place finished pancakes on a baking sheet to stay warm while you cook the remaining batches.
- Make honey butter up to 3 days ahead and store covered in the fridge – just bring to room temperature before serving.
Frequently Asked Questions
Should I use frozen blueberries instead of fresh?
Fresh works better since frozen berries release more moisture and can make pancakes soggy. If using frozen, don’t thaw them first and add an extra tablespoon of flour.
What happens if my batter seems too thick?
Add buttermilk one tablespoon at a time until it reaches a pourable consistency. The batter should be thick but still flow easily from your measuring cup.
How long will leftover pancakes stay good?
Store in the fridge for up to 3 days or freeze for 2 months. Reheat in the toaster or microwave until warmed through.
Must-Have Items
Lemon Blueberry Pancakes with Honey Butter
Equipment Needed
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Large griddle or heavy skillet
- 1/4 cup measuring cup for batter
- Electric mixer or wooden spoon
Instructions
- Prepare honey butter: Make honey butter by beating softened butter with honey, vanilla, and salt until light and fluffy, about 2-3 minutes. Set aside at room temperature.
- Combine dry ingredients: Whisk flour, sugar, baking powder, baking soda, and salt together in a large bowl. Create a well in the center.
- Mix wet ingredients: Beat eggs in a medium bowl, then whisk in buttermilk, melted butter, lemon zest, and lemon juice until smooth.
- Combine batter: Pour wet ingredients into the well of dry ingredients. Stir gently until just combined – lumps are okay. Don’t overmix.
- Add blueberries: Toss blueberries with 2 tablespoons flour in a small bowl. Fold coated berries into batter with just 2-3 gentle strokes.
- Start cooking pancakes: Heat griddle over medium heat. Lightly grease with butter. Pour 1/4 cup batter per pancake onto hot griddle.
- Cook and flip: Cook until bubbles form on surface and edges look set, about 2-3 minutes. Flip and cook until golden brown, 1-2 minutes more.
- Serve with honey butter: Serve immediately with a dollop of honey butter on each stack. The butter should melt slightly into the warm pancakes.
Nutrition Facts
Per Serving (1 serving)
