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.
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 🙂
Regardless, the pancakes are fluffy with crispy edges and loaded – yes loaded – with oozing blueberries.
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.
The batter in this lemon blueberry pancake recipe can be used for any type of pancakes you like. The variations for fillings and toppings are endless, so use what you like best. See some suggestions below.
These lemon pancakes with blueberries make a great breakfast or brunch option perhaps with a breakfast egg bake or no bake berry crumble, but don’t count them out as a dessert. And they are great make ahead pancakes. You can make the batter a day ahead or freeze the pancakes for later. Instructions are in the recipe.
Why make THIS lemon blueberry pancake recipe?
So why make another lemon blueberry pancake recipe 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. 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 (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.
- Substitute other berries.
- Replace some or all the sugar with mashed banana.
- Add chocolate chips. And sprinkle with cinnamon is you like.
- Skip the lemon and zest (but it’s sooo good!)
- Dairy free version
- Use almond or another dairy free milk.
- Substitute melted coconut oil for the butter.
- Maple syrup (my fave)
- Sour cream 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.
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
- apple french toast casserole
- simple banana French toast
- homemade English muffins (easy step by step)
- breakfast egg bake
- easy cinnamon buns (with a great shortcut)
How to make lemon blueberry pancakes
Lemon Blueberry Pancakes
- 1 cup 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 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. 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 them 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 a sealed container. OR
- place pancakes in a single layer on a baking tray. Place in freezer to flash freeze for 30 minutes. Transfer pancakes to a ziploc bag or container.
- may be frozen for up to 2 months.
- To make a day ahead: