American · Breakfast & brunch

Blueberry pancakes

Name: Blueberry pancakes
Prep time: 12 min
Cook time: 20 min
Total time: 37 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups (240 g) all-purpose flour; 3 tablespoons granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 3/4 teaspoon kosher salt; 1 3/4 cups buttermilk; 2 large eggs; 3 tablespoons unsalted butter, melted; 1 teaspoon finely grated lemon zest; 1 1/2 cups fresh blueberries or frozen blueberries kept frozen; Butter for the griddle

Fluffy lemon-scented pancakes with blueberries in every serving and no streaky gray batter.

About 40 minTotal

About 35 minActive

$Cost

EasyDifficulty

Makes 4 servings

Equipment

Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Best starting skillet
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3
View at Amazon
Another workable path: Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the recipe’s diameter and preheating method, then checked material, heat retention, cooktop fit, weight, care, stable model identity, and exact destination. Kwilt has not cooked with this skillet.
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3: The 10.25-inch seasoned surface matches the recipe footprint and retains enough heat to create the crisp cornbread edge promised by a preheated skillet method. Trade-off: It weighs more than five pounds, the handles become hot, and avoiding rust requires prompt hand washing, drying, and light oiling.
Another workable path: Preheat a 9-inch metal cake pan with the recipe’s fat; the crust will be lighter but the crumb and flavor remain valid.
Sources
Lodge cast-iron material and care
Amazon exact product listing

Ingredients

1× recipe · Makes 4 servings

2 cups (240 g) all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1 3/4 cups buttermilk
2 large eggs
3 tablespoons unsalted butter, melted
1 teaspoon finely grated lemon zest
1 1/2 cups fresh blueberries or frozen blueberries kept frozen
Butter for the griddle

Instructions

Whisk flour, sugar, baking powder, baking soda, and salt. In another bowl whisk buttermilk, eggs, butter, and lemon zest.
Fold wet into dry just until streaky and rest 5 minutes; do not stir the berries into the bowl.
Heat and lightly butter a . Scoop 1/3 cup batter for each pancake and immediately scatter about 1 tablespoon blueberries over its surface.
Cook until bubbles hold open and the underside is brown, then flip once and cook until the center springs back, 1 to 2 minutes more.
If using frozen berries, keep them frozen until scattering so their juice does not tint and thin the batter.