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This easy recipe has no ricotta so these pancakes are incredibly fluffy and can be made with fresh or frozen blueberries. Read the post to ensure your pancakes turn out like these:
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Fluffy Blueberry Lemon Pancakes
After nearly two decades of cooking the best pancake recipes for my family and sharing them on this website, I’ve learned that few recipes can beat my famous homemade pancakes… only made better by adding juicy blueberries.
This recipe combines the very best of both worlds: fluffy pancakes a juicy blueberries (either fresh or frozen) into the perfect pancake batter.
I hope you find this recipe to be one of those weekend breakfasts that is made on repeat at your house too.
Ingredients
You’ll find the ingredient amounts needed to make these lemon blueberry pancakes in the recipe card. Before you go rogue and make substitutions, read this section first:
- All-purpose flour: the base of this recipe. Use a 1:1 gf mix to make these gluten-free blueberry pancakes, just add the lemon zest.
- Baking powder: the ingredient that makes pancakes fluffy. If you don’t have any, follow this recipe for pancakes without baking powder, and then add the berries and lemon zest.
- White sugar: a little to sweeten the batter.
- Salt: enhances the taste of the pancake batter.
- Milk: regular or dairy-free will work. You can also make these oat milk pancakes and add blueberries and lemon zest to the recipe.
- Egg: to bind the ingredients and add moisture to these pancakes. Use one of these egg substitutes for pancakes or this eggless pancake recipe.
- Butter: creates a soft texture and adds moisture to the batter.
- Lemon: a teaspoon or two, form one lemon, adds so much flavor to the batter.
- Blueberries: fresh or frozen; fold them right in!
Fresh or Frozen Blueberries?
You can fold fresh or frozen blueberries into the pancake batter without changing the taste of the pancakes, both will work.
How to Make Lemon Blueberry Pancakes
While making these lemon blueberry pancakes is easy, you can avoid the most common pancake mistakes by following the tips I’m adding in each of the steps:
- Make the pancake batter:
One way to avoid overmixing the batter and end up with chewy pancakes is to break up the eggs with the milk first, directly in the bowl, and once those two are combined, gently mix the wet ingredients with the flour mixture. - Add the blueberries to the batter:
Use a spatula to fold the blueberries into the batter, once it’s ready, just once or twice. - Cook the pancakes:
Always heat the non-stick pan or cooking surface first. Then grease it, and immediately, pour the batter onto the hot surface. The first side takes about twice as long to cook, about 2 minutes, and you’ll know when to flip the pancakes when the edges are defined and you see bubbles throughout. - Serve:
Build a stack of warm pancakes and top them with your favorite toppings or syrups.
Never made these before? Watch this quick video to ensure the success of your stack:
Making these for the fam and want to eat at the same time? Use one of these methods to keep your pancakes warm.
Toppings for Blueberry Lemon Pancakes
While these pancakes are flavorful and can stand on their own, you might want to top them with a little butter and pancake syrup for added goodness. Of course, they’re also the perfect base for pancake toppings and this blueberry syrup for extra blueberry flavor.
Fluffy Lemon Blueberry Pancakes
Watch how it’s made:
Ingredients
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons aluminum-free 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
Instructions
Make the batter:
- 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. Zest the lemon right into the bowl. 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.
Cook the pancakes:
- Heat a non-stick griddle or large pan over medium-high heat and once hot, grease it.
- Pour or scoop ¼ cup of 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 cook the remaining pancakes.
Serve:
- Stack them high and serve these pancakes with your favorite toppings and syrup.
Alison says
Can egg whites be used if you don’t have eggs
Laura Fuentes says
Yes, you can use egg whites. I would measure the equivalent of 2 eggs (to make up for the lack of yolk) and make sure you whisk it really well.