Lemon Blueberry Pancakes
Brighten your morning with these lemon blueberry pancakes for breakfast! They're light and fluffy, and bursting with lemon and blueberry flavor. They're simple to make, and if you heat a couple of pans on the stove, you'll have a full stack to serve in just 35 minutes.
These fluffy, full-flavor lemon blueberry pancakes are made completely from scratch with only real ingredients. It's our go-to pancake recipe for slower mornings when we want a breakfast that feels special, without too much fuss.
The lemon makes them taste light and bright and pairs perfectly with the sweetness of the blueberries. They're easy to make, and if you use two pans, they'll be ready in just 35 minutes. In the end, you'll have a stack of delicious, fluffy pancakes to devour.
For serving, we like to keep it simple; just a smear of butter, maple syrup, and extra blueberries. Enjoy!
How to make lemon blueberry pancakes
These lemon blueberry pancakes are easy to make by following a few simple steps:
- Start by whisking together all the dry ingredients in a medium-sized bowl.
- Next, use a large bowl for the wet ingredients. Whisk the egg, then add the milk, melted butter, lemon juice, and lemon zest and whisk again.
- Now add the dry ingredients into the wet until just mixed, being careful not to over-mix the batter! Gently fold in the blueberries.
- Now it's cooking time! Pour about ¼ cup of the pancake batter into a hot, non-stick pan and let the pancake cook until it looks dry at the edges and the top is covered in little air bubbles. Flip, and cook for one minute more.
- Keep the pancakes warm while you cook the rest then serve them with maple syrup and extra blueberries. Enjoy!
Here's what you'll need
The great thing about making pancakes from scratch is there are no unwanted or hidden ingredients. Just real, whole foods. Here's everything you'll need to make these full-flavor lemon blueberry pancakes:
- Flour – we use regular all-purpose flour.
- Sugar – granulated white sugar to add sweetness.
- Baking powder – to give them a nice rise.
- Sea salt – is used to perk up all the flavors.
- Egg – acts as a binder for the batter, and helps to make them rise.
- Milk – regular milk or any dairy-free alternative will work.
- Melted butter – adds a rich taste.
- Lemon juice + zest – both juice and zest to make the bright flavors pop!
- Blueberries – for stirring into the batter, fresh or frozen.
- Extra blueberries + maple syrup – for serving!
Tips for making the BEST lemon blueberry pancakes
- Zest the lemon finely (we like to use a microplane.) The lemon zest adds a lot of pop to these pancakes and the finer it is, the better it will distribute through the batter.
- For light and fluffy pancakes, don't over-mix the batter! Stop stirring when only a few streaks of flour remain.
- Cook the pancakes right after they're mixed. If the batter is left to sit, the baking powder will lose its power and the pancakes will be thin and flat.
- Keep the pancakes warm by placing them on a baking sheet in a 200-degree Fahrenheit oven.
- Use two pans, and cook two at a time (if possible). The cooking time in the recipe card is based on using two pans to cook two pancakes at the same time. If you only want to cook one pancake at a time, it will take you about 50 minutes to cook all of them.
Full recipe instructions are in the recipe card below.
Lemon Blueberry Pancakes: FAQS
While they're best served right away, you can store cooked pancakes in an air-tight container for up to 5 days.
Preheat your oven to 350 degrees Fahrenheit, arrange the pancakes in a single layer on a baking sheet, cover with foil (to prevent burning and drying out), and warm for 5-7 minutes.
Yes, in a pinch, but the butter adds a lot of rich flavor to the pancakes and helps them crisp up nicely.
We've only tested them using regular all-purpose flour but you could try using your favorite gluten-free flour blend. If you do, let us know how it goes!
How to serve lemon blueberry pancakes
We like to serve these pancakes as they are, simply topped with a little homemade butter, maple syrup, and extra blueberries. They also taste great with a bit of icing sugar sprinkled over top.
If you're serving a crowd, they'll blend right into a weekend brunch spread along with our veggie and chorizo egg breakfast casserole, Spanish breakfast potatoes, and a very berry almond butter smoothie.
Great breakfast recipes
- Healthy Breakfast Cookies
- Peanut Butter Oatmeal with Berry Chia Jam
- Chorizo Shakshuka
- Grab and Go Bacon and Egg Cups
- Sausage and Egg Breakfast Bake
Lemon Blueberry Pancakes
If you love this recipe as much as we do, let us know with a 5-star rating!
- 1 ½ cup all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- 1 large egg
- 1 ½ cups milk
- ¼ cup melted butter
- ¼ cup lemon juice
- 2 teaspoons lemon zest
- 1 cup blueberries
- ¼ cup butter, for the pan
- Extra blueberries and maple syrup, for serving
- In a medium-sized bowl, whisk the flour, sugar, baking powder, and sea salt.1 ½ cup all-purpose flour, 1 tablespoon sugar, 1 tablespoon baking powder, ½ teaspoon sea salt
- In a large bowl, whisk the egg. Then add the milk, melted butter, lemon juice, and lemon zest and whisk again. Don't worry if the milk curdles.1 large egg, 1 ½ cups milk, ¼ cup melted butter, ¼ cup lemon juice, 2 teaspoons lemon zest
- Fold the dry ingredients into the wet ingredients. When only a few streaks of flour remain, add the blueberries and stir them into the batter. Do not overmix the batter!1 cup blueberries
- Heat a nonstick pan or griddle over medium heat and add about a ½ tablespoon of butter. Pour ¼ cup of the pancake batter into the pan and let the pancake cook until it's dry at the edges and the top of covered in little air bubbles, about 3 minutes. Flip the pancake over and cook for 1 minute more.¼ cup butter
- Keep the pancakes warm in a 200-degree Fahrenheit oven while you cook the remaining pancakes. Serve the pancakes topped with maple syrup and extra blueberries.Extra blueberries and maple syrup