Nothing beats a fresh batch of fluffy lemon blueberry pancakes! Fluffy and soft pancakes loaded with fresh blueberries, lemon juice and zest, served with butter and syrup.
Skip the flavored pancake and make classic homemade pancakes instead!
BLUEBERRY PANCAKES
With just a few simple ingredients and steps, you can have homemade blueberry pancakes ready to enjoy! An easy homemade pancake batter loaded with blueberries, lemon juice and lemon zest, giving you the perfect fluffy hotcakes bursting with blueberries. Enjoy these delicious pancakes for breakfast and maybe even breakfast for dinner!
WHAT YOU NEED-
- Flour– For the best results, use a good quality all-purpose flour and be sure to measure correctly. I love using Bob’s Red Mill All Purpose Flour.
- Baking Powder & Soda– The key to achieving light and fluffy pancakes is using fresh baking powder and baking soda!
- Salt– A pinch of salt in the pancake mix elevates the flavors in this homemade pancake batter!
- Sugar– To sweeten the pancakes, this recipe calls for granulated sugar in the batter.
- Butter– Melted cooled unsalted butter helps you give buttery, soft pancakes. Do not use hot melted butter, allow it to cool after melting.
- Milk– You want to use either whole milk, 2% milk or even half & half creamer for this recipe. You can even swap it out for buttermilk or dairy free milk.
- Vanilla– Adding vanilla gives these pancakes additional flavors! Either vanilla extract or vanilla bean paste can be used, or you can just leave it out completely.
- Egg– The egg helps bind the ingredients together and adds extra texture and flavor.
- Blueberries– Use either fresh or frozen blueberries for these pancakes! I like using fresh blueberries for these pancakes.
- Lemon– Both lemon juice and lemon zest are called for in this pancake recipe! If you don’t want lemon flavors, leave out the lemon.
HOW TO MAKE BLUEBERRY PANCAKES
You can have these delicious homemade blueberry pancakes ready in no time!
- In a bowl, sift together the dry ingredients. Mix in the fresh or frozen blueberries and set aside.
- In a separate bowl, whisk together all the wet ingredients for the blueberry pancake batter.
- Pour the wet ingredients into the dry ingredients and whisk just until combined. (Do NOT overmix the pancake batter.)
- Heat a large skillet or griddle on medium high heat. Once hot, add butter to grease the pan.
- Using a 1/3 measuring cup, pour the batter into the skillet. Cook until the pancakes begin to bubble and the edges start to firm.
- Flip and cook until the pancakes are golden on both sides and cooked through.
- Remove and repeat until the pancake batter is gone, you should have about 8 pancakes.
- Serve while warm with desired sides and toppings.
TOPPING IDEAS-
These fluffy, moist blueberry pancakes are delicious as is, but even better when served with toppings!
- Syrup
- Whipped Cream
- Blueberry Sauce
- Powdered Sugar
- Lemon Sugar Icing
- Fresh Blueberries
- Butter
QUESTIONS YOU MIGHT HAVE:
Yes! Add multiple types of berries for a multi-berry pancake! Or you can add chopped nuts, chocolate chip morsels or shredded coconut to the batter.
Yes, you can totally use this batter for waffles! Just pour the batter into the preheated waffle maker and cook!
Yes, when the blueberries get hot, they tend to pop and burst, that is perfectly normal!
Do not worry, that is just from the blueberries bursting mixed with the baking soda and powder.
Yes, leftover blueberry pancakes freeze great! Once cooled, transfer to a freeze safe bag and freeze for up to 4 months! To enjoy, just thaw overnight and heat the next morning and serve.
You want to always cook pancakes on lower heat to avoid them from burning on the outside but being raw on the inside. When the pancake batter begins to create bubbles all around and the edges start to firm, they are ready to flip!
OTHER BREAKFAST RECIPES-
Breakfast is one of my favorite meals of the day! Start the day with some of these other delicious recipes:
Lemon Blueberry Pancakes
Ingredients
- 1 2/3 cups all-purpose flour sifted
- 1 ½ tsp baking powder
- ½ tsp baking soda
- Pinch salt
- 1 cup blueberries fresh or frozen
- 4 Tbsp unsalted butter melted & cooled
- 3 Tbsp granulated sugar
- 1 large egg
- 1 tsp vanilla
- 1 cup whole milk
- 2 tsp lemon juice
- 2 tsp lemon zest
- 2 Tbsp butter for greasing
Instructions
- In a large bowl, sift together flour, baking powder, baking soda, salt, and sugar. Add the fresh blueberries and toss to combine.1 2/3 cups all-purpose flour, sifted, 1 ½ tsp baking powder, ½ tsp baking soda, Pinch salt, 3 Tbsp granulated sugar, 1 cup blueberries, fresh or frozen
- In a separate bowl, whisk together the egg, vanilla, milk, lemon juice, zest, and the cooled unsalted butter until combined.1 large egg, 1 tsp vanilla, 1 cup whole milk, 2 tsp lemon juice, 2 tsp lemon zest, 4 Tbsp unsalted butter , melted & cooled
- Pour the wet ingredients into the dry ingredients and whisk just until combined. Do NOT overmix.
- Heat a large skillet or griddle on medium high heat. Once hot, add 1 Tbsp of butter to grease the pan.2 Tbsp butter , for greasing
- Using a 1/3 measuring cup, pour the batter into the skillet. Cook for 2-3 minutes, looking for bubbles and firm edges. Flip and cook for another 1-2 minutes.
- Remove and repeat until the pancake batter is gone, you should have about 8 pancakes.
- Serve while warm with desired sides and toppings.
Leave a Reply