Lemon Blueberry Pancakes
Lemon Blueberry Pancakes are fluffy, lemon-scented homemade pancakes studded with fresh blueberries! These lemon pancakes are perfect for a spring weekend breakfast or brunch and will quickly become a family favorite!
Quick Look: Lemon Blueberry Pancakes
Ready In: 30 minutes
Serves: 4
Calories: 257 Calories
Main Ingredients: flour, lemon, blueberries
Why You'll Love It: Lemon Blueberry Pancakes are perfect for a spring or summer brunch, easy to make, and so delicious and fluffy.
SUMMARIZE & SAVE THIS CONTENT ON
Jump to:
There's something about a weekend morning that calls for a batch of pancakes on the griddle. While Sunday mornings are anything but slow and relaxing in a household with three young kids, the ritual of flipping pancakes (my go-to is my fluffy Buttermilk Pancakes!) with a baby on my hip and cup of coffee on the counter still gives the morning a peaceful feeling. Bonus if they're Lemon Blueberry Pancakes!
We love my Vanilla Yogurt Pancake recipe, but when the ice starts to thaw and the birds start chirping, I get a craving for my Lemon Blueberry Pancakes. There's something about the brightness from the lemon zest and the burst of flavor from ripe blueberries that matches the fresh new season of spring. If you're a fan of lemon too, don't miss my Strawberry Lemon Scones and Lemon Raspberry French Toast Casserole!
Key Ingredients
This lemon pancake recipe is quite simple, with no fancy ingredients that you wouldn't typically find in your pantry.
Dry Ingredients. There's flour, baking powder, sugar, and salt in the dry ingredients. These are super basic and common ingredients in pancakes.
Lemon. This recipe uses lemon juice and lemon zest for maximum lemon flavor! To zest the lemon finely, use a microplane! They are super cheap and versatile. If you love lemon, don't miss my No Bake Lemon Cheesecake and Lemon Coffee Cake.
Fresh Blueberries. I always use fresh blueberries in this recipe, but frozen blueberries can also be used. Frozen blueberries might bleed their purple color into the pancake batter, but they will still taste delicious! The blueberries are plopped on after the lemon pancake batter goes on the griddle. Simple and easy ingredients! My Blueberry Kodiak Cake Muffins are always a big hit, too.
Substitutions and Variations
Different Citrus - instead of lemon you could use orange juice and zest or grapefruit juice and zest. My Orange Poppy Seed Mini Muffins are a fun recipe with orange zest.
Add Vanilla Extract. A teaspoon of vanilla extract will add some warm vanilla flavor to complement the lemon!
How to Make Lemon Blueberry Pancakes
As I've mentioned, these are really easy to whip up!
Mix the dry ingredients. Whisk together the flour, baking powder, sugar, and salt.
Mix the wet ingredients. In a separate bowl, add the milk, egg, melted butter, lemon juice, and lemon zest and whisk until well combined.
Combine the wet and dry ingredients. Pour the milk/egg mixture into the flour mixture and stir with a spatula until just combined. Try to avoid overmixing!
Preheat the griddle. Once the batter is made, preheat your griddle to medium heat.
Cook the pancakes. Add a little oil or cooking spray and then ¼ cup of batter for each pancake. Sprinkle a handful of blueberries on the batter and cook for 3-4 minutes, or until bubbles start to form on the top. Flip and cook another 2-3 minutes. That's it! If your pancakes start to get too brown, lower the heat to medium low heat.
Keep warm. Keep your pancakes warm by placing them on a baking sheet and put them in the oven on the warm function, or around 200 degrees F.
Expert Tips
Storage. Store leftovers in an airtight container in the fridge for 3-4 days. I like to reheat my pancakes in the toaster but a microwave works, too.
Serving Suggestion - I like to serve these pancakes with some bacon (my Jalapeno bacon makes it extra special) and scrambled eggs, or an egg bake like my Sausage Croissant Breakfast Casserole or Ham Tater Tot Breakfast Casserole if I'm serving a crowd.
Freeze. These lemon pancakes can easily be frozen! Simply place them in a singer layer on a baking sheet lined with parchment paper and place in the freezer for 1-2 hours to partially freeze them. This prevents them from sticking together. Then put them in a Ziplock bag or silicone freezer bag and freeze until you're ready to use. My Freezer Breakfast Croissant Sandwiches and Homemade McGriddle Sandwiches are great options for freezer breakfasts.
Don't Overmix. If you want light and fluffy pancakes (who doesn't?!) be careful not to overmix the batter. Once the flour is combined with the wet ingredients, you can stop stirring.
Make these Vegan. If you're looking for a vegan lemon pancake recipe, you can use oil instead of butter and almond milk or oat milk instead of cow milk. Swap the egg for a flax seed.
Other Pancake Recipes to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Lemon Blueberry Pancakes
Ingredients
- 1 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- 1 tbsp granulated sugar
- ½ teaspoon salt
- 1 cup milk
- 1 large egg
- 1 tablespoon butter, melted
- 2 tablespoon lemon juice
- zest from 1 lemon
- 1 cup fresh blueberries
- vegetable oil, as needed
Instructions
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- In a separate bowl, whisk together the milk, egg, melted butter, lemon juice, and lemon zest.
- Add the milk mixture to the flour mixture and stir with a rubber spatula until combined.
- Heat a griddle or large skillet over medium-high heat.
- Add 1-2 teaspoon of vegetable oil to the skillet. Once warm, add ¼ cup of the batter to the griddle and sprinkle with a few blueberries on each pancake.
- Cook for about 3-4 minutes, or until bubbles form in the batter.
- Flip and cook another 2-3 minutes.
- Repeat with the remaining pancake batter.
- Serve topped with additional blueberries and maple syrup.
- Enjoy!
