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Lemon Blueberry Pancakes

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.

lemon blueberry pancake with syrup on plate

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

  1. The batter

    • 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.
  2. Blueberries

    • 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. 
  3. 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.

  • Fillings
    • 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.
  • Toppings
    • 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

blueberries, lemon, milk, melted butter, egg, salt, sugar, baking powder, flour
Ingredients: blueberries, lemon, milk, melted butter, egg, salt, sugar, baking powder, flour
flour, salt, baking powder, sugar and lemon zest in bowl
Combine dry ingredients in a large bowl. Add fresh lemon zest.
pancake batter wet and dry mixed in bowl
Mix in wet ingredients with a fork. DO NOT over mix. Let sit 5 minutes. 
blueberries incorporated into pancake batter in a bowl
Gently stir in blueberries.
close up of pancake in pan with bubbles forming on top
In batches, scoop batter into pan to form pancakes. Wait until bubbles form (3-5 minutes).
4 pancakes flipped over in pan
Flip over and let cook another 1-2 minutes until golden brown. Repeat with remaining batter.
stack of lemon blueberry pancakes in plate with syrup on top and fresh blueberries 1
stack of lemon blueberry pancakes on plate cut in half showing inside with lots of blueberries
stack of lemon blueberry pancakes in plate with syrup on top and fresh blueberries p1

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

Or check out our full list of vegetarian brunch recipes for Mother’s Day.

lemon blueberry pancake with syrup on plate
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4.95 from 17 votes

Lemon Blueberry Pancakes

Lemon Blueberry Pancakes are a match made in heaven. Zesty lemon, plump bursting blueberries and fluffy pancakes. All smothered in butter and maple syrup or your favorite toppings. Yum.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast, brunch
Cuisine: American
Servings: 3 (about 4 pancakes per serving)
Author: Cheryl, Two Kooks In The Kitchen

Ingredients

  • 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).

Instructions

  • 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.

Notes

  1. 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. 
  2. 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. 

Nutrition

Nutrition Facts
Lemon Blueberry Pancakes
Amount Per Serving
Calories 389 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Cholesterol 91mg30%
Sodium 820mg36%
Potassium 243mg7%
Carbohydrates 56g19%
Fiber 4g17%
Sugar 18g20%
Protein 9g18%
Vitamin A 563IU11%
Vitamin C 25mg30%
Calcium 253mg25%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?We’d love you to rate it above under ‘rate this recipe’ or in the comment section below. Thanks!

20 Comments

  1. 5 stars
    Tried these this morning. The lemon zest and juice really added to the flavour. These will be my new go to pancake recipe- so light and fluffy and delicious.

  2. OMG, I just made these for a family brunch and they were a huge hit! The recipe is perfect and all the tips and tricks really helped. I’ve used other recipes and the pancakes were flat and ugly. Ours came out beautifully! What a great tip to not add the blueberries til the end and to make sure they were dry. Thank you Cheryl for all the great tips. You’ve thought of everything as usual!!! I used red fife flour instead of all-purpose and I doubled the recipe (we were serving 8 people). We are so happy that we will never eat pancakes in a restaurant again! So easy and delicious.

  3. 5 stars
    Just made them these are the BEST pancakes 🥞 I’ve ever eaten! Thanks for sharing this recipe with all of us. 🥞❤️❤️

    1. Hi Joyce, I’m not a gluten free expert, but I think you should be fine using a 1:1 gluten free flour (like Bob Mills), meaning you can just swap it for the flour called for. If you’re using all purpose gluten free flour, I believe you will have to add 1/2 teaspoon of Xanthan Gum per 1 cup/120 grams flour. Check the bag of gluten free flour first for instructions. I hope that helps.

  4. Delicious ! So much like my own recipe. Nothing beats pancakes made from scratch. Thank you for such useful tips.

  5. 5 stars
    I live in a family of 10. I am about to make these for the second time, they are so good. Can’t believe it for a pandemic to happen to find this amazing recipe!! Thank you ❤️

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