Best Ever Lemon Blueberry Pancake Stack with Vanilla Glaze
It was a dreary, gray Saturday morning, and I desperately needed sunshine on a plate. That’s how this beautiful Lemon Blueberry Pancake Stack with Vanilla Glaze recipe was truly born.
I remember dragging my kids into the kitchen, determined to turn a rainy day into a celebration. The smell of fresh lemon zest combined with warm, buttery pancakes instantly lifted the mood, proving that sometimes, the simplest *comfort food* is the most magical.
Forget heavy syrup; these pancakes are light, fluffy, and burst with tart lemon flavor and sweet, juicy blueberries. This tested and perfected recipe is guaranteed to be your new go-to for an elevated weekend brunch or even an *easy dinner*.
Why You’ll Love This Recipe
❤️ These are the fluffiest pancakes you will ever make!
- Bright Flavor Profile: The lemon zest cuts through the sweetness perfectly, making every bite feel fresh.
- Quick Glaze: The easy 2-minute vanilla glaze adds the perfect sweetness without being too heavy like traditional maple syrup.
- Freezer Friendly: Make a big batch and freeze the leftovers for fast weekday breakfasts.
- Simple Ingredients: Everything you need is likely already stocked in your pantry and fridge.
What You Need
You only need a few simple pantry staples for this recipe! The magic happens when the lemon and buttermilk react to create that incredibly tender crumb.
Check the full printable recipe card below for detailed measurements and preparation notes for the Lemon Blueberry Pancake Stack with Vanilla Glaze.
Expert Tips for Perfect Pancakes
💡 Secrets to Fluffy Stacks:
- Do Not Overmix: Mix the wet and dry ingredients just until combined. Lumps are your friends! Overmixing develops gluten, which leads to tough, chewy pancakes.
- Hot Griddle is Key: Preheat your griddle to medium heat. A tiny droplet of water should sizzle and evaporate instantly.
- Use Fresh Zest: The flavor of fresh lemon zest is far superior to bottled juice. Make sure you only zest the bright yellow outer layer, avoiding the bitter white pith.
- Wait for Bubbles: Don’t flip too early! Wait until bubbles appear all over the surface and start to pop before using your spatula.
- Buttermilk Substitute: If you don’t have buttermilk, mix 1 tablespoon of white vinegar or lemon juice into 1 cup of regular milk. Let it sit for 5 minutes before using.
Variations & Substitutions
Want to tailor this recipe to your preferences or dietary needs? Here are a few easy swaps.
- Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking blend that includes xanthan gum.
- Dairy-Free/Vegan: Use plant-based milk (oat or almond work well) and swap the buttermilk for plant-based yogurt thinned slightly with water. Use flax eggs or a high-quality egg replacer.
- Other Fruits: Substitute the blueberries with raspberries, chopped strawberries, or diced peaches.
- Spice It Up: Add 1 teaspoon of vanilla extract and a pinch of nutmeg to the batter for a warmer flavor profile.
Storage & Freezing
These pancakes stack beautifully, making them perfect for meal prep!
- To Store: Once fully cooled, store leftovers in an airtight container in the refrigerator for up to 3 days.
- To Freeze: Place cooled pancakes on a baking sheet in a single layer for 30 minutes until solid. Transfer them to a freezer bag, separating layers with parchment paper to prevent sticking. They last up to 3 months.
- Reheating: Pop frozen pancakes directly into the toaster oven or microwave for 30–60 seconds.
Frequently Asked Questions (FAQ)
Do I have to use fresh blueberries?
You can use frozen blueberries, but DO NOT thaw them first. Fold them gently into the batter while still frozen, and cook the pancakes slightly longer over medium-low heat to ensure the center is fully cooked.
Why is my pancake batter too thin?
This usually happens if your buttermilk substitute was too wet, or you scooped your flour instead of weighing or spooning it. If it seems too thin, add 1-2 tablespoons of flour until it reaches a thick, pourable consistency.
What can I use instead of the Vanilla Glaze?
If you prefer a lighter touch, a simple dusting of powdered sugar is lovely. For a thicker option, a dollop of lemon curd or whipped cream is absolutely divine.
We hope this bright, easy recipe brings a little sunshine to your kitchen, no matter the weather outside. Don’t forget to tag us when you make this Lemon Blueberry Pancake Stack!
Happy cooking!
Fluffy Lemon Blueberry Pancakes with Easy Vanilla Glaze
Ingredients
- 1 1/2 cups All-Purpose Flour
- 2 tbsp Granulated Sugar
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 large Egg
- 1 1/2 cups Buttermilk (see tips for substitution)
- 2 tbsp Melted Butter, cooled slightly
- Zest of 1 large Lemon
- 1 cup Fresh Blueberries
- 1 cup Powdered Sugar (for glaze)
- 2-3 tbsp Milk or Lemon Juice (for glaze)
- 1/2 tsp Vanilla Extract (for glaze)
Instructions
- Step 1 Whisk dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Step 2 Mix wet ingredients: In a separate bowl, whisk the egg, buttermilk, melted butter, and lemon zest until just combined.
- Step 3 Combine: Pour the wet mixture into the dry ingredients. Mix gently until just combined. A few lumps are okay! Do not overmix.
- Step 4 Fold in blueberries: Gently fold the fresh blueberries into the batter.
- Step 5 Cook pancakes: Heat a lightly oiled griddle or non-stick pan over medium heat. Pour 1/4 cup of batter per pancake onto the hot surface. Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges look set. Flip and cook the other side until golden brown.
- Step 6 Make the glaze: While pancakes are cooking, whisk together the powdered sugar, milk (or lemon juice), and vanilla extract until smooth. Add more liquid if necessary to reach a thin, drizzling consistency.
- Step 7 Stack and serve: Stack the warm pancakes high and drizzle generously with the vanilla glaze immediately before serving.
Ingredients
- 1 1/2 cups All-Purpose Flour
- 2 tbsp Granulated Sugar
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 large Egg
- 1 1/2 cups Buttermilk (see tips for substitution)
- 2 tbsp Melted Butter, cooled slightly
- Zest of 1 large Lemon
- 1 cup Fresh Blueberries
- 1 cup Powdered Sugar (for glaze)
- 2-3 tbsp Milk or Lemon Juice (for glaze)
- 1/2 tsp Vanilla Extract (for glaze)
