Lemon Blueberry Pancakes

Name: Lemon Blueberry Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 2 tablespoons sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup milk; 1 large egg; 2 tablespoons melted butter; Zest of 1 lemon; 2 tablespoons lemon juice; 1 cup fresh blueberries

Highlighted under: Modern Baking Favorites

I can’t resist the tantalizing combination of lemon and blueberries, especially when transformed into fluffy pancakes. These Lemon Blueberry Pancakes are not just a delightful breakfast; they bring a burst of fresh flavor that brightens my mornings. The zesty lemon essence mingles beautifully with the sweet blueberries, creating a harmonious balance that's hard to resist. Whether it’s a lazy weekend or a special occasion, these pancakes always feel like a treat. I promise, once you take your first bite, you’ll be hooked on this sunny breakfast joy.

Created by

Esme Caldwell

Last updated on 2026-02-01T19:45:35.787Z

After numerous attempts to perfect my pancake recipe, I finally struck gold with these Lemon Blueberry Pancakes. My secret? Adding the zest of a fresh lemon and a splash of lemon juice to the batter. This elevates the flavor profile and creates a freshness that makes each bite feel light and invigorating. Plus, folding in juicy blueberries right before cooking ensures they burst beautifully while the pancakes are on the griddle.

In testing, I found that cooking them at a medium heat allows for golden-brown exteriors while remaining fluffy on the inside. For an extra special touch, serve them with a dollop of whipped cream and a sprinkle of additional blueberries on top. Trust me; it’ll be the star of your breakfast table!

Why You'll Love These Pancakes
The perfect mix of zesty lemon and sweet blueberries.
Fluffy texture that makes every bite delightful.
Quick and easy to prepare for any day of the week.

Choosing the Right Ingredients

Selecting quality ingredients is key to achieving the delightful flavor of these Lemon Blueberry Pancakes. Use fresh blueberries rather than frozen for the best texture and sweetness. The lemon zest and juice infuse the batter with bright flavor, so opting for fresh lemons is recommended. If you're short on lemons, a mild lemon extract could serve as a suitable substitute, but I find fresh juice makes a noticeable difference in taste.

For those watching their sugar intake, you can reduce the sugar in the pancake batter without compromising the pancakes' fluffiness. Additionally, if gluten is a concern, consider substituting the all-purpose flour with a 1:1 gluten-free flour blend. The baking powder helps the pancakes rise, maintaining their light texture, so ensure it’s fresh for the best lift.

Techniques for Fluffy Pancakes

The secret to fluffy pancakes lies in the mixing process. When combining your wet and dry ingredients, avoid overmixing; it’s okay if small lumps remain. This practice prevents gluten from developing too much, which can lead to drier, tougher pancakes. Instead, gently fold in the blueberries at the end. This not only retains their shape but also avoids breaking them down prematurely.

When cooking the pancakes, preheating your pan to medium heat is crucial. If the pan is too hot, the pancakes will brown excessively before cooking through; too cool, and they'll dry out. Look for small bubbles forming on the surface before flipping – this indicates they are ready to be turned. After flipping, you’ll want to ensure they cook for an additional 2-3 minutes until golden brown and cooked through.

Serving and Storage Suggestions

These Lemon Blueberry Pancakes are best served immediately for optimal taste and texture. However, if you have leftovers, they can be stacked with parchment paper in between each pancake, sealed in an airtight container, and refrigerated for up to 3 days. To reheat, simply place them in a toaster oven or microwave, ensuring they are heated through.

For serving, I enjoy adding a dollop of whipped cream on top and a drizzle of maple syrup, but these pancakes pair beautifully with a light dusting of powdered sugar or a scoop of yogurt. They also make a delicious brunch side dish when accompanied by crispy bacon or scrambled eggs. Feel free to experiment by adding other mix-ins like nuts or chocolate chips for a fun twist!

Ingredients

Gather these simple ingredients to create your delicious pancakes!

Pancake Ingredients

1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 large egg
2 tablespoons melted butter
Zest of 1 lemon
2 tablespoons lemon juice
1 cup fresh blueberries

Once you have everything ready, you're set to start cooking!

Instructions

Follow these steps to whip up your Lemon Blueberry Pancakes effortlessly!

Mix Dry Ingredients

In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk together until thoroughly blended.

Combine Wet Ingredients

In another bowl, whisk together the milk, egg, melted butter, lemon zest, and lemon juice until smooth.

Combine Mixtures

Pour the wet mixture into the dry ingredients. Stir gently until just combined; do not overmix. Fold in the blueberries carefully.

Cook Pancakes

Preheat a non-stick pan over medium heat. Pour a ladle of batter onto the pan for each pancake. Cook until bubbles form and edges look set, about 2-3 minutes. Flip and cook for an additional 2-3 minutes until golden brown.

Serve Warm

Remove from the pan and serve warm with maple syrup, whipped cream, or extra blueberries if desired.

Enjoy your delicious Lemon Blueberry Pancakes with a side of your favorite toppings!

Pro Tips

For lighter pancakes, make sure not to overmix the batter and let it rest for a few minutes before cooking.

Ingredient Variations

To personalize your Lemon Blueberry Pancakes, consider adding spices such as cinnamon or nutmeg. A dash can elevate the flavor profile and complement the fruit. For a tropical variation, try substituting blueberries with diced peaches or strawberries, adjusting the amount to match the sweetness of the fruits used for a balanced batter.

If you wish to make these pancakes dairy-free, you can easily swap out the milk for almond or oat milk, and replace butter with a neutral oil or coconut oil. This not only maintains the texture but also adds a unique flavor component. Remember, though, that different milks can affect sweetness, so taste your batter before cooking.

Scaling and Freezing Tips

If you’re entertaining guests or just love pancakes, scaling the recipe is simple. Just multiply the ingredient quantities as needed; however, it’s best to cook in batches to keep the pancakes warm and fluffy. A large griddle can be helpful for cooking multiple pancakes simultaneously, and a warm oven (set to about 200°F/95°C) can keep cooked pancakes warm until you’re ready to serve.

For long-term storage, these pancakes freeze well. Allow them to cool completely before stacking them with parchment paper and placing in a freezer bag. They can be frozen for up to 2 months. Reheat directly from frozen in a toaster or microwave, adding a few moments for thorough warmth. This way, you can enjoy a quick breakfast treat anytime!

Questions About Recipes

→ Can I use frozen blueberries?

Yes, frozen blueberries can be used, but make sure to thaw and drain them to avoid excess moisture.

→ How do I store leftover pancakes?

You can store leftover pancakes in an airtight container in the refrigerator for up to 2 days or freeze them for longer storage.

→ Can I make the batter ahead of time?

It’s best to make the batter fresh, but you can prepare the dry ingredients in advance and mix them with the wet ingredients when you're ready to cook.

→ What can I substitute for milk?

You can use almond milk, soy milk, or any non-dairy milk in place of regular milk.