Light and fluffy Lemon Blueberry Pancakes that can be whipped up quickly, with basic pantry ingredients.
I believe the best way to kick off the weekend is with a great breakfast, like pancakes, a killer batch of Biscuits and Gravy, or Eggs Benedict. These are all “breakfast for dinner” favorites at our house as well.
I cringe when people use powdered mixes to make pancakes because seriously, homemade pancakes are SOO easy and SOO much better! These Lemon Blueberry Pancakes have the perfect amount of mild sweetness, great flavor, and fluffy texture.
How to make Lemon Blueberry Pancakes:
- Heat skillet over medium low heat.
- In a mixing bowl stir together buttermilk, baking soda, and juice and zest of lemon. Add egg, vanilla, and melted butter and stir to combine.
- In a separate large mixing bowl stir together flour, salt, baking powder, and sugar.
- Pour wet mixture into dry ingredients and stir just until combined. There may be some lumps–don’t over-mix the batter. (Add a little splash of buttermilk if the mixture is too thick). Gently stir in blueberries.
- Grease skillet with a little butter or non-stick cooking spray. Use a ¼ measuring cup to spoon the batter onto the hot greased pan. Cook until bubbles come to the surface and the bottom of the pancakes are golden. Flip to the other side and cook until golden.
- Serve with your favorite pancake syrup, and fresh blueberries on top, if desired.
Freezing Instructions:
Allow the pancakes to cool, then lay on a baking sheet and flash freeze them, uncovered, for 30 minutes (flash freezing them first prevents them from sticking together once frozen) Transfer partially frozen pancakes to a freezer safe bag or container and freeze for up to 3-4 months. For best results, reheat in a warm oven, or toaster over. Reheating in the microwave on defrost for a few seconds will also work.
CONSIDER TRYING THESE BREAKFAST FAVORITES:
- Classic French Toast
- German Pancakes
- Breakfast Quesadillas
- Buttermilk Pancakes
- Perfect Cinnamon Rolls
- Broccoli Cheese Quiche
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Recipe
Lemon Blueberry Pancakes
Light and fluffy Lemon Blueberry Pancakes that can be whipped up quickly, with basic pantry ingredients.
Ingredients
- 2 cups buttermilk
- 1/2 teaspoon baking soda
- 1 lemon , zest and juice
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 2 Tablespoons butter , melted
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 1/2 teaspoons baking powder
- 3 Tablespoons granulated sugar
- 1 cup blueberries , fresh or frozen
Instructions
- Heat skillet over medium heat.
- In a mixing bowl stir together buttermilk, baking soda, and juice and zest of lemon. Add egg, vanilla, and melted butter and stir to combine. In a separate large mixing bowl stir together flour, salt, baking powder, and sugar.
- Pour wet mixture into dry ingredients and stir just until combined. There may be some lumps--don't over-mix the bater. (Add a little splash of buttermilk if the mixture is too thick). Gently stir in blueberries.
- Grease the warm skillet with butter or non-stick cooking spray. Use a ¼ measuring cup to spoon the batter onto the pan. Cook until the bottom of the pancakes are golden and bubbles come to the surface. Flip to the other side and cook until golden.
- Serve with your favorite pancake syrup.
Notes
Freezing Instructions: Allow the pancakes to cool, then lay on a baking sheet and flash freeze them, uncovered, for 30 minutes (flash freezing them first prevents them from sticking together once frozen) Transfer partially frozen pancakes to a freezer safe bag or container and freeze for up to 3-4 months. For best results, reheat in a warm oven, or toaster over. Reheating in the microwave on defrost for a few seconds will also work.
Nutrition
Calories: 187kcalCarbohydrates: 26gProtein: 4gFat: 7gSaturated Fat: 4gCholesterol: 52mgSodium: 199mgPotassium: 398mgFiber: 1gSugar: 13gVitamin A: 265IUVitamin C: 14.8mgCalcium: 181mgIron: 1.2mg
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe September 2011. Updated July 2020 with process photos and improved instructions.
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I halved the recipe for a family of three, but that was a mistake because we all wanted MORE. Sooo good. I don’t know how some people found the batter too runny. I followed the recipe precisely and that was not the case at all. Maybe they over mixed the batter?
Anyway, now my family expects me to make these once a week. No problem. They were easy to make and great to eat.
It’s so runny! The taste is good but need to reduce the buttermilk. If add more flour you lose the lemon flavor.
Perfect for a family of four!! The lemon is a subtle taste at the end and it perfectly compliments the blueberries!!
I am in love with these lemon blueberry pancakes! I just made these for breakfast this morning & they were amazing! I was a little nervous ,adding in the juice from a whole lemon & the zest ,but it totally worked! These were by far ,the best blueberry pancakes I have ever made; & I love blueberry pancakes! Try it ,you won’t be disappointed; the lemon is so well balanced, with the vanilla & sugar ,& of course the star of the show blueberries!💕 😋👍👍😋💕
LOVE this recipe! It was easy to make and the pancakes were delicious. This recipe makes a BIG batch, so I especially appreciate the instructions for freezing them.
To the reviewers who said that the batter is too runny…I am thinking that they did not follow the recipe. The batter I made was the perfect consistency.