Blueberry Lemon Pancakes

Course Breakfast
Servings 6 pancakes
Author Eva Kosmas Flores


  • 1 cup plus 1 tablespoon flour
  • 3 tablespoons granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/2 cup creme fraîche (preferable) or full fat sour cream
  • 1/3 cup whole milk
  • 1/4 cup fresh squeezed lemon juice
  • 1 egg
  • 1 tablespoon unsalted butter (melted)
  • 2 teaspoons vanilla bean paste
  • 1 1/2 teaspoons finely grated organic lemon zest
  • 1/2 teaspoon vanilla extract
  • 2/3 cup fresh blueberries
  • 4 tablespoons unsalted butter (for greasing pan)
  • maple syrup (optional for serving)
  • room temperature butter (optional for serving)


  1. In a medium bowl, mix together the flour, sugar, baking soda, baking powder, salt, and cinnamon until combined. Set aside.

  2. In a large bowl, whisk together the creme fraîche, milk, lemon juice, egg, melted butter, vanilla bean paste, lemon zest, and vanilla extract until smooth. Add the dry ingredients to the wet ingredients and stir until just combined. Stir in the blueberries. Cover and allow batter to rest for 15 minutes.

  3. Place a skillet over medium heat and melt 1 tablespoon of butter on it. When a drop of water flicked onto the skillet hisses and sizzles, the skillet is ready.

  4. Pour a ladle full of the batter onto the griddle and cook until the pancake is golden on each side, about 2 to 4 minutes per side depending on the size of the pancake and heat intensity of your stovetop. Add more butter to the pan as needed between pancakes to keep it well-greased, and repeat until all the batter has been made into pancakes. Serve alongside maple syrup and room temperature butter.