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A stack of pancakes with a portion cut out, topped with blueberries, lemon slices, and lemon zest, on a white plate.
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Lemon Blueberry Pancakes

Filled with fresh berries and a sprinkle of lemon zest, these lemon blueberry pancakes are sure to brighten your day.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast and Brunch, Pancakes & Waffles
Cuisine: American
Servings: 5
Author: Rachel Gurk

Ingredients

  • 2 cups all purpose flour
  • 3 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 ¼ cups milk
  • 3 tablespoons unsalted butter, melted and cooled slightly
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon lemon zest (from 1 lemon)
  • ½ cup freshly squeezed lemon juice (from 2 lemons)
  • 1 cup blueberries, more if you prefer (see note)

Instructions

  • Preheat griddle to medium heat.
  • In a large bowl, mix flour, sugar, baking powder, baking soda and salt.
    2 cups all purpose flour, 3 tablespoons granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, ¼ teaspoon salt
  • In a separate bowl, whisk together eggs, milk, melted butter, vanilla, and lemon zest until completely combined.
    2 large eggs, lightly beaten, 1 teaspoon pure vanilla extract, 1 ¼ cups milk, 3 tablespoons unsalted butter, melted and cooled slightly, 1 tablespoon lemon zest
  • Add the egg mixture to the dry ingredients, mix lightly. Fold in lemon juice. Mixture will bubble up and get somewhat fluffy. Do not overstir. Gently fold in blueberries (see note).
    ½ cup freshly squeezed lemon juice, 1 cup blueberries, more if you prefer
  • Drop batter by ¼ cupfuls onto hot griddle. Cook 3 to 4 minutes or until bubbles appear on top and don’t pop. Flip, and cook 3 to 4 more minutes or until golden brown.

Notes

  • Yield: This recipe yields 20 to 24 pancakes. You may get more or fewer pancakes, depending on large you make them, or if you happen to add a few extra berries.
  • Cooking tip: You can leave blueberries out and sprinkle them on after pouring batter onto the griddle if you prefer a more uniform distribution of berries.
  • Using frozen blueberries: If you’re using frozen berries, there’s no need to let the berries thaw. Turn down the heat to let the pancakes cook a little slower and longer, and add the berries directly to the pancakes on the pan, not into your bowl of batter. If you add frozen berries to your batter they will start to thaw and color your batter blue. 

Nutrition

Serving: 4pancakes | Calories: 354kcal | Carbohydrates: 55g | Protein: 10g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 97mg | Sodium: 564mg | Potassium: 217mg | Fiber: 2g | Sugar: 14g | Vitamin A: 396IU | Vitamin C: 14mg | Calcium: 191mg | Iron: 3mg

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