Brighten up your morning with a batch of these fluffy lemon blueberry pancakes. Your tastebuds will be in heaven with hints of fresh lemon zest and juicy blueberries, making them an epic breakfast.
You can make the pancakes with fresh summer berries or use what you have in the freezer. Either way, these will be a new addition to your family’s breakfast hall of fame!
Fluffy Blueberry Lemon Pancakes
Each bite of these fluffy blueberry lemon pancakes is filled with juicy blueberry and hints of lemon flavor. Add a drizzle of maple syrup and watch them disappear.
Blueberries are delicious in pancakes since they soften up and taste like “jelly bubbles” –that is, according to my kids.
I love that they’re packed with antioxidants and fiber making this breakfast a nutritious option. Adding fresh lemon zest brings out the berry flavor and makes the classic recipe taste epic.
Lemon Blueberry Pancake Ingredients
Aside from blueberries and a lemon, this recipe calls for the simple pancake ingredients such as:
- all-purpose flour: use regular flour or a 1:1 gluten-free all-purpose flour to make these delicious gluten-free pancakes.
- baking powder: super important for fluffy pancakes! Make sure your baking powder is fresh.
- white sugar: just a tablespoon to add sweetness and contrast the lemon zest, optional but recommended.
- salt: does its job with the baking powder and enhances all the other ingredient flavors.
- milk: use regular milk or unsweetened non-dairy alternatives such as soy, almond, and oat.
- egg: to bind the ingredients and help the pancakes rise.
- butter: creates a soft texture and makes everything else taste even better.
- lemon: just a teaspoon or two of fresh lemon zest, adds so much flavor to the pancakes.
- blueberries: fresh or frozen; fold them right in!
Fresh or Frozen Blueberries?
You can fold fresh or frozen blueberries into the pancake batter. Frozen makes no difference in flavor and will also thaw and turn delicious as the pancake batter cooks on the griddle.
How to Make Lemon Blueberry Pancakes
This recipe for lemon blueberry pancakes is just easy to make as regular pancakes, the only additional steps involve zesting a lemon and folding in the blueberries.
Follow the recipe below, and you’ll get fluffy golden pancakes with blueberry and lemon in every bite.
- Mix the dry ingredients
Sift the flour, baking powder, salt, and sugar in a large bowl.
- Make the batter
Make a well in the center of the dry ingredients and add the milk, egg, melted butter, and the zest of 1 lemon. Mix until smooth.
- Fold in the blueberries
Add the blueberries to the batter and use a spatula to fold them into the batter.
Spray a non-stick griddle or large pan with cooking spray and set over medium heat. Pour ¼ cup batter for each pancake and cook until the edges are set. Flip and brown on the other side.
- Breakfast time!
Stack your pancakes, top with a pat of butter and a drizzle of syrup.
You can also watch how to make this recipe from start to finish. It’s so easy!
Making these for a crowd? Use one of these methods to keep your pancakes warm and tasting fresh.
Toppings for Blueberry Lemon Pancakes
Topping your blueberry lemon pancakes could be as simple as butter and maple syrup or as dynamic as my homemade IHOP blueberry syrup! Additional blueberries, whipped cream, and honey would also make great pancake toppings, but not all at once.Print
Fluffy Lemon Blueberry Pancakes
Brighten up your morning with a batch of these fluffy lemon blueberry pancakes filled with fresh lemon zest and juicy blueberries, making them an epic breakfast.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 12
- Category: Breakfast
- Method: Griddle
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon sugar
- 1 ¼ cups milk
- 1 egg
- 3 tablespoons butter, melted
- 1 lemon, zested
- 1 cup blueberries, fresh or frozen
- In a large bowl, sift together the flour, baking powder, salt, and sugar.
- Make a well in the middle and pour in the milk, egg, butter, and lemon zest. Mix with a whisk or fork until smooth.
- Add the blueberries to the batter, and using a spatula, gently fold them into the batter until just combined.
- Heat a non-stick griddle or large pan over medium-high heat. I set my griddle at 300-350 F. Grease or spray your surface.
- Pour or scoop ¼ cup of pancake batter for each pancake. Wait until bubbles form to flip. Continue cooking for an additional minute to cook through, flip and brown on the other side. Remove from the pan or griddle and serve.
- Serving Size: 1 pancake
- Calories: 115
- Sugar: 3.6 g
- Sodium: 118.3 mg
- Fat: 4 g
- Saturated Fat: 2.3 g
- Trans Fat: 0 g
- Carbohydrates: 17.4 g
- Fiber: 0.8 g
- Protein: 3.1 g
- Cholesterol: 25.2 mg
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