Brighten your morning with these lemon blueberry pancakes for breakfast! They’re light and fluffy, and bursting with lemon and blueberry flavor. They’re simple to make, and if you heat a couple of pans on the stove, you’ll have a full stack to serve in just 35 minutes.
These fluffy, full-flavor lemon blueberry pancakes are made from scratch with real ingredients. They’re my go-to pancake recipe for slower mornings when I want breakfast to feel a little special without much extra effort.
The lemon keeps the pancakes light and bright and pairs perfectly with the sweet, juicy blueberries. They’re easy to make, and if you cook in two pans at once, breakfast is ready in about 35 minutes. I like to serve them simply with a pat of butter, warm maple syrup, and a handful of extra blueberries on top.
If you like fruit in pancakes, also try my raspberry pancakes and my peach pancakes !
Tips for making the BEST lemon blueberry pancakes
- Zest the lemon finely (I like to use a microplane.) The lemon zest adds a lot of pop to these pancakes and the finer it is, the better it will distribute through the batter.
- For light and fluffy pancakes, don’t over-mix the batter ! Stop stirring when only a few streaks of flour remain.
- Cook the pancakes right after they’re mixed. If the batter is left to sit, the baking powder will lose its power and the pancakes will be thin and flat.
- Keep the pancakes warm by placing them on a baking sheet in a 200-degree Fahrenheit oven.
- Use two pans, and cook two at a time (if possible). The cooking time in the recipe card is based on using two pans to cook two pancakes at the same time. If you only want to cook one pancake at a time, it will take you about 50 minutes to cook all of them.
Lemon Blueberry Pancakes Recipe
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Ingredients
- ▢ 1 ½ cup all-purpose flour
- ▢ 1 tablespoon sugar
- ▢ 1 tablespoon baking powder
- ▢ ½ teaspoon sea salt
- ▢ 1 large egg
- ▢ 1 ½ cups milk
- ▢ ¼ cup melted butter
- ▢ ¼ cup lemon juice
- ▢ 2 teaspoons lemon zest
- ▢ 1 cup blueberries
- ▢ ¼ cup butter (for the pan)
- ▢ Extra blueberries and maple syrup (for serving)
Instructions
- In a medium-sized bowl, whisk the flour, sugar, baking powder, and sea salt. 1 ½ cup all-purpose flour, 1 tablespoon sugar, 1 tablespoon baking powder, ½ teaspoon sea salt
- In a large bowl, whisk the egg. Then add the milk, melted butter, lemon juice, and lemon zest and whisk again. Don’t worry if the milk curdles. 1 large egg, 1 ½ cups milk, ¼ cup melted butter, ¼ cup lemon juice, 2 teaspoons lemon zest
- Fold the dry ingredients into the wet ingredients. When only a few streaks of flour remain, add the blueberries and stir them into the batter. Do not overmix the batter! 1 cup blueberries
- Heat a nonstick pan or griddle over medium heat and add about a ½ tablespoon of butter. Pour ¼ cup of the pancake batter into the pan and let the pancake cook until it’s dry at the edges and the top of covered in little air bubbles, about 3 minutes. Flip the pancake over and cook for 1 minute more. ¼ cup butter
- Keep the pancakes warm in a 200-degree Fahrenheit oven while you cook the remaining pancakes. Serve the pancakes topped with maple syrup and extra blueberries. Extra blueberries and maple syrup
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Lemon Blueberry Pancakes Recipe
Ingredients
- 1 ½ cup all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- 1 large egg
- 1 ½ cups milk
- ¼ cup melted butter
- ¼ cup lemon juice
- 2 teaspoons lemon zest
- 1 cup blueberries
- ¼ cup butter , for the pan
- Extra blueberries and maple syrup , for serving
Instructions
- In a medium-sized bowl, whisk the flour, sugar, baking powder, and sea salt. 1 ½ cup all-purpose flour, 1 tablespoon sugar, 1 tablespoon baking powder, ½ teaspoon sea salt
- In a large bowl, whisk the egg. Then add the milk, melted butter, lemon juice, and lemon zest and whisk again. Don’t worry if the milk curdles. 1 large egg, 1 ½ cups milk, ¼ cup melted butter, ¼ cup lemon juice, 2 teaspoons lemon zest
- Fold the dry ingredients into the wet ingredients. When only a few streaks of flour remain, add the blueberries and stir them into the batter. Do not overmix the batter! 1 cup blueberries
- Heat a nonstick pan or griddle over medium heat and add about a ½ tablespoon of butter. Pour ¼ cup of the pancake batter into the pan and let the pancake cook until it’s dry at the edges and the top of covered in little air bubbles, about 3 minutes. Flip the pancake over and cook for 1 minute more. ¼ cup butter
- Keep the pancakes warm in a 200-degree Fahrenheit oven while you cook the remaining pancakes. Serve the pancakes topped with maple syrup and extra blueberries. Extra blueberries and maple syrup
