Lemon Blueberry Pancakes are a match made in heaven. Zesty lemon, plump juicy blueberries and fluffy pancakes. All smothered in butter and maple syrup or your favorite toppings.
Ok, not exactly one of those super healthy breakfasts, but a great way to start off a Sunday morning.
There are, as usual, many similar recipes out there. The only differences in the basic pancake batter is how much baking powder is used. A few add baking soda as well.
These pancakes aren’t too sweet because of the lemon. Even some blueberries are tart-sweet. So if you prefer sweeter, go ahead and add a bit more sugar or just drown your pancakes in maple syrup 🙂
Bottom line: These pancakes are fluffy with crispy edges and loaded – yes loaded – with oozing blueberries and citrus flavors. Delish!
How to serve the pancakes
In addition to a Sunday morning breakfast, fluffy lemon blueberry pancakes make a great brunch option perhaps with a breakfast egg bake or no bake berry crumble, but don’t count them out as a dessert too.
And they are great make-ahead pancakes. You can make the batter a day ahead or freeze the pancakes for later for breakfast-on-the-go. Instructions are in the recipe card.
Why make THIS lemon blueberry pancake recipe?
So why make another lemon blueberry pancake recipes if there are so many recipes online? Easy.
- We love them and want to share delicious recipes.
- We always do our research and gather all the tips for you in one place so you don’t have to spend the time flipping from one recipe to another.
- And, if you follow us regularly, you know you can count on several variations to make a recipe your own.
Tips for Success
- Don’t over mix the batter. Use a fork to combine the wet and dry ingredients in a mixing bowl. A few lumps are fine.
- Rest the batter for at least 5 minutes or longer. Don’t add the blueberries until you’re ready to cook the pancakes.
- If you want to use frozen blueberries, rinse them under cold water to thaw, then gently dry them with paper towels before adding them to the batter. This will prevent the blueberries from ‘bleeding’ into the batter.
Cooking the lemon blueberry pancakes
- Heat the pan for several minutes before you start. You’ll be cooking the pancakes on medium heat (not Medium High). Yes, they will take a little longer. Be patient.
- Use a 1/4 cup (59ml) measuring cup to measure out the batter into the pan.
- Do NOT flip the pancakes more than once. And do NOT flip them until bubbles have formed on the top. Be patient.
Tailor To Your Taste
You might like some of these variations and substitutes. The batter in this lemon blueberry pancake recipe can be used for any type of pancakes you like with any variety of fillings and toppings like the ones suggested here.
- Substitute other fresh berries.
- Replace some or all the sugar with mashed banana.
- Add chocolate chips.
- Skip the lemon and zest (but it’s sooo good!)
- Dairy free version
- Use almond milk or another dairy free milk.
- Substitute melted coconut oil for the butter.
- Maple syrup (or other favorite syrups)
- Applesauce or blueberry sauce
- Sour cream, Greek yogurt or vanilla or plain yogurt
- Chopped toasted nuts such as pecans, walnuts, macadamia, pistachios
- Caramelized bananas (decadent!)
- Ice cream or whipped cream for a dessert version.
- Sprinkle the surface of the pancakes with cinnamon if you like.
How to make lemon blueberry pancakes
Make Ahead Pancakes
- To make a day ahead: Make the batter and leave it in the fridge overnight, covered. Don’t add the blueberries until just before making the pancakes.
- To freeze for up to 2 months: Layer cooled pancakes in between parchment paper in a sealed container or flash freeze the pancakes (instructions in recipe) and transfer them to a sealed container or bag.
Other easy breakfast recipe ideas
- ricotta pancake recipe with caramelized bananas
- Dutch pancake recipe (also called German pancake0
- apple french toast casserole
- Montreal bagel recipe
- sous vide poached eggs (with easy hollandaise sauce)
- pumpkin scone recipe (rustic style)
- simple banana French toast
- homemade English muffins (easy step by step)
- pumpkin spice pancakes
- breakfast egg bake
- carrot cake oatmeal
- easy cinnamon buns (with a great shortcut)
- easy potato skillet breakfast with ham
Or check out our full list of vegetarian brunch recipes for Mother’s Day.
Lemon Blueberry Pancakes
- 1 cup all purpose flour
- 2 tablespoon sugar
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1 egg
- 2 tablespoon butter, melted slightly cooled
- 1 large lemon (2 tsp zest plus 2 tbsp lemon juice)
- 1 1/4 cups fresh blueberries, washed and patted dry Note 1
- butter for cooking pancakes, about 1 tsp per batch Oil can be substituted (if necessary).
- MIX DRY INGREDIENTS: Whisk together and combine flour, sugar, baking powder and salt in a medium bowl to ensure blended with no lumps.
- ADD WET INGREDIENTS TO MAKE BATTER: Add milk, egg, melted butter, lemon zest, lemon juice. Mix with a fork until blended. Don't over mix. A few lumps are ok. Let batter sit for about 5 minutes while you heat the pan. Gently stir in blueberries.
- MAKE PANCAKES: Heat a non stick pan to medium high for several minutes, then lower to medium. Add a teaspoon butter. Using a 1/4 cup measuring cup, scoop batter and place into pan. Repeat for as many pancakes will fit in pan without overcrowding. Wait patiently until bubbles form on the top (I mean it – wait!), about 3-5 minutes. Then flip pancakes and cook another 1-2 minutes. Transfer to plate. Repeat until all batter is used up. Serve immediately with butter and maple syrup or your favorite toppings on top of the pancakes. Or plain.
- To use frozen blueberries instead of fresh: Defrost frozen berries in a colander by rinsing under cold water. Dry on paper towels. This will avoid the thawed blueberries bleeding into the batter.
- Make Ahead:
- To make a day ahead:
- Make the batter and leave it in the fridge overnight, covered. DON’T add the blueberries until just before making the pancakes.
- To freeze
- layer cooled pancakes in between parchment paper in an airtight container. OR
- place pancakes in a single layer on a baking sheet. Place in freezer to flash freeze for 30 minutes. Transfer pancakes to a ziploc bag or sealed container.
- may be frozen for up to 2 months.
- To make a day ahead: