Lemon Blueberry Pancakes

This Fluffy Lemon Blueberry Pancakes Recipe comes together in one bowl with fresh blueberries, lemon juice, lemon zest, and a touch of maple syrup. They’re full of sweet, fruity flavor and perfect for breakfast or brunch!

this recipe

The Best Lemon Blueberry Pancakes Recipe

This is n to your average pancake recipe, ok? These blueberry lemon pancakes are bursting with fresh blueberry flavor and taste better than anything that comes from a box or even a restaurant. Plus, they come together in one bowl, and you can store leftovers to enjoy for several days! 

More Reader Favorite Blueberry Recipes

• Blueberry Smoothie
• Blueberry Baked Oatmeal
• Blueberry Banana Smoothie
• Healthy Blueberry Pancakes
• Blueberry Banana Muffins
• Gluten Free Blueberry Waffles

Pancake Ingredients

Eggs: these help bind everything together. I haven’t tested this lemon blueberry pancakes recipe with egg substitutes but would love to know how it goes if you do! 

Milk: I like to use whole milk in this recipe, but any milk or non-dairy milk you like best will work. 

Vanilla Extract: a must-have in any good pancake recipe! 

Lemon Juice and Zest: this adds a bright flavor that pairs well with the blueberries. 

Melted Butter: I love the richness this provides once the pancakes are fried. You can also use ghee or a plant-based butter if preferred. 

Maple Syrup: this adds a touch of sweetness to the pancakes, balancing some of the acidity of the lemon. Honey works well too if that’s what you prefer. 

Flour: we’re using all-purpose flour for the base of these pancakes. If you need this recipe to be gluten free you can substitute a 1:1 gluten free flour. 

Baking Powder: this gives the pancakes a nice rise as they cook, creating the fluffy consistency we want. 

Can I Use Frozen Blueberries? 

Yes! If you do not have fresh blueberries you can easily use frozen in this recipe. If you’re using frozen blueberries, I recommend scattering a few over each pancake after adding the batter to the pan instead of folding all of them into the batter.

How to Make Lemon Blueberry Pancakes

Step 1: Add the eggs, milk, vanilla extract, lemon juice, lemon zest, melted butter, and maple syrup to a large mixing bowl. Whisk until well combined. 

Step 2: Add the all-purpose flour, baking powder, and salt to the bowl of wet ingredients, and fold just until combined. Be careful not to overmix the batter! It’s okay if there are a few lumps. 

Step 3: Lastly, fold the fresh blueberries into the batter. 

Step 4: Heat a large nonstick skillet or griddle over medium heat. Once hot, add a little oil to the pan. 

Step 5: Pour a ⅓ cup of pancake batter onto the skillet. Cook on the first side until the edges are set and bubbles begin to form throughout the batter. This typically takes about 2 to 4 minutes. 

Step 6: Flip the pancake, and continue to cook for 1 to 2 minutes or until golden brown. Transfer it to a plate, and repeat the process until all of the batter has been used. 

Step 7: Serve your lemon blueberry pancakes warm with your favorite toppings, and enjoy! 

How to Keep Your Pancakes Warm

No one wants cold pancakes, but it can be tricky to keep them warm while preparing a large batch! The trick is to use your oven. 

Preheat your oven to 200 degrees Fahrenheit before making your pancakes. Then, when one batch is done cooking, transfer them to an oven-safe dish, and place them in the preheated oven. 

This will keep them warm without overcooking them so you can prepare the rest of your pancakes. 

Tips and Tricks for the Best Blueberry Lemon Pancakes

• If you have the time, let your pancake batter rest for at least 30 minutes before cooking. This gives the flour time to hydrate and allows the gluten to relax, creating a super fluffy texture. 
• If your pancake batter is a bit thick and doesn’t spread out on your skillet, that’s okay! Just use the back of a spoon to spread the batter out a bit in the pan. This will prevent your lemon blueberry pancakes from being too thick and allow them to cook quickly and evenly. 
• Cook these pancakes on low to medium-low heat to ensure that the inside is cooked through fully without the outside being burnt. Pancakes take a little patience. So, do not crank up the heat to high. Low and slow is the way to go for the perfect texture. 

Ways to Serve

I love to serve these pancakes topped with maple syrup, fresh berries, and butter. However, if you would like to add a little extra try options like: 

• A drizzle of almond butter or peanut butter
• A dollop of whipped cream
• Coconut flakes
• Blueberry jam
• Greek yogurt
• Powdered sugar 

How to Store, Freeze, and Reheat

1. Store leftovers in an airtight container in the fridge for up to 5 days. 
2. Freeze your blueberry lemon pancakes for up to 2 months. To do so, let them cool completely, layer them between wax or parchment paper, and transfer them to a sealable bag. 
3. Reheat thawed or frozen pancakes in the oven at 350 degrees or in the microwave in 30-second increments until warmed through. 

More Delicious Pancake Recipes

• Greek Yogurt Pancakes
• Easy Oatmeal Pancakes
• Banana Oatmeal Pancakes
• Healthy Carrot Cake Pancakes
• Healthy Pumpkin Oatmeal Pancakes
• Vanilla Cardamom Sweet Potato Pancakes 

I hope you give this Lemon Blueberry Pancakes Recipe a try! They are so easy to make and perfect to prep in advance. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.

Print

Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Jess Gaertner