Blueberry Lemon Buttermilk Pancakes with Maple Butter

Why You’ll Love This Recipe

• Fluffy, tender pancakes with bright lemon zest and juicy bursts of blueberry in every bite.
• Warm maple butter adds a glossy, luscious finish without needing a separate syrup and butter step.
• Easy, reliable batter with simple pantry staples—great for weekdays or a leisurely brunch.
• Kid-friendly, freezer-friendly, and scalable for a crowd.

Grocery List

• Produce: 2 lemons, 1 1/2 cups blueberries
• Dairy: Buttermilk, unsalted butter, eggs
• Pantry: All-purpose flour, granulated sugar, baking powder, baking soda, fine salt, vanilla extract, pure maple syrup, powdered sugar, neutral oil

Full Ingredients

Pancakes

• 2 cups (250 g) all-purpose flour
• 2 tbsp (25 g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp fine salt
• 2 cups (480 ml) well-shaken buttermilk
• 2 large eggs
• 4 tbsp (57 g) unsalted butter, melted and cooled 5 minutes
• 1 tsp vanilla extract
• 1 tbsp finely grated lemon zest (from about 1 lemon)
• 1 1/2 cups (225 g) blueberries (fresh or frozen; if frozen, do not thaw)
• Neutral oil or additional butter for greasing the pan

Warm Maple Butter

• 4 tbsp (57 g) unsalted butter
• 1/3 cup (80 ml) pure maple syrup
• Pinch fine salt

For Serving

• Powdered sugar, for dusting
• Extra lemon zest and blueberries (optional)

Step-by-Step Instructions

Step 1: Make the warm maple butter

In a small saucepan over low heat, combine 4 tbsp butter and 1/3 cup maple syrup with a pinch of salt. Warm just until the butter melts. Whisk until smooth and slightly emulsified. Keep on the lowest heat or transfer to a small pitcher and set over a warm spot on the stove so it stays fluid.

Step 2: Whisk the dry ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined and aerated. This prevents clumps and encourages a fluffier texture.

Step 3: Whisk the wet ingredients

In a separate bowl or large measuring jug, whisk the buttermilk, eggs, melted and cooled butter, vanilla, and lemon zest until smooth. Cooling the butter for a few minutes prevents it from scrambling the eggs or seizing on contact with cold buttermilk.

Step 4: Combine and rest the batter

Pour the wet ingredients into the dry. Use a spatula to fold just until the flour is moistened. A few small lumps are perfect; overmixing makes pancakes tough. Let the batter rest for 5 minutes to hydrate the flour and activate the leaveners.

Step 5: Preheat and grease the pan

Heat a griddle to 375°F, or a large nonstick or cast-iron skillet over medium heat. Lightly grease with a thin film of neutral oil or a pat of butter. The surface is ready when a drop of water dances and sizzles on contact.

Step 6: Portion and add blueberries

Scoop 1/4 cup batter per pancake onto the hot surface, spacing them out. Sprinkle 2–3 tablespoons blueberries over each pancake (press lightly so they adhere). Sprinkling berries on top instead of mixing them into the bowl keeps the batter pale and prevents blue streaks.

Step 7: Flip and finish

Cook until the edges look set and the surface bubbles begin to pop and stay open, 2–3 minutes. Flip and cook 1–2 minutes more, until golden brown and cooked through. Adjust heat as needed. Transfer finished pancakes to a wire rack set on a baking sheet and keep warm in a 200°F oven while you cook the rest.

Step 8: Stack and serve

Stack the pancakes high on warm plates. Spoon over the warm maple butter so it glazes the tops and trickles down the sides. Dust lightly with powdered sugar and add extra lemon zest and blueberries if you like. Serve immediately.

Pro Tips

• Measure flour accurately: fluff, spoon into the cup, and level—or better yet, use the gram weight for precision.
• Resting the batter for 5 minutes yields a thicker, taller pancake without overmixing.
• Use fresh or frozen blueberries; if frozen, do not thaw to avoid excess bleeding.
• Control the heat: medium to medium-low on a skillet is often better than blasting hot for even browning.
• For extra lemon aroma, rub the lemon zest into the sugar before adding to the dry ingredients.

Variations

• Lemon-Ricotta: Fold 1/2 cup (120 g) ricotta into the wet ingredients for extra richness; thin with 2–4 tbsp buttermilk if needed.
• Whole-Wheat: Swap 1 cup (125 g) of the all-purpose flour for white whole-wheat flour; add 1–2 tbsp more buttermilk if the batter is too thick.
• Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend; let the batter rest 10 minutes to hydrate for best texture.

Storage & Make-Ahead

Cooked pancakes keep in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. To freeze, cool completely, then stack with parchment between pancakes. Reheat from frozen in a 325°F oven for 10–12 minutes, or in a toaster until hot and crisp at the edges. Maple butter can be made 3–4 days ahead and refrigerated; rewarm gently before serving. The mixed batter is best cooked right away, but it can rest up to 3–4 hours in the refrigerator; expect slightly less rise if held longer.

Nutrition (per serving)

Approximate for 3 pancakes with about 2 tbsp maple butter and a light dusting of powdered sugar: 660 calories; 30 g fat; 82 g carbohydrates; 9 g protein; 2 g fiber; 870 mg sodium. Values will vary based on exact ingredients and portion sizes.