Lemon Blueberry Pancakes (ready in 30 minutes)
Whip up a batch of homemade lemon blueberry pancakes in just 30 minutes! This quick and easy breakfast recipe is full of flavor. Each bite is bursting with fresh blueberries and zesty lemon!
When it comes to pancakes, I always opt to make them from scratch. Not only do they taste better, but often times I already have the ingredients on hand! These lemon blueberry pancakes are so easy to make and have a perfect fluffy texture. This flavor combo happens to be one of my favorites (check out my lemon blueberry quick bread).
Why You’ll Love This Recipe
- Quick and easy to make. The batter comes together in a few minutes and all then all you need is 20 to 30 minutes to cook on the griddle.
- Lots of flavor! The blueberries adds a fruity taste in each bite while the lemon adds a subtle citrus note.
- Perfect family breakfast. I love whipping up a batch of these on weekend mornings. Everyone loves waking up to homemade pancakes!
- Plenty of tips and tricks. This post has all the little tricks to getting pancakes that are crispy on the outside and fluffy on the inside.
Ingredient Notes
- Blueberries: Use fresh blueberries for a juicy burst of flavor. Frozen berries also work!
- Lemon juice and zest: Use fresh lemon juice for the best citrus flavor. I do not recommend bottled lemon juice.
- Milk: Whole milk creates a richer flavor and more tender texture. In a pinch, low-fat milk may be substituted.
- Eggs: Large eggs at room temperature bind the ingredients while also helping the batter rise while cooking.
- Unsalted butter: Melted butter adds a rich flavor. Make sure it is unsalted. (Salt is added separately to help activate the baking powder.)
- Baking powder: It’s important that the baking powder is no more than 6 months old. This is what makes a fluffy pancake!
Recipe Variations
Use different berries. This recipe also works with raspberries, blackberries or chopped strawberries. You can also top a stack with fresh fruit, such as banana slices.
Add some poppy seeds! Whisk 1 Tablespoon poppy seed into the milk and let it sit for 10 minutes before using in the recipe. This will add a unique flavor similar to lemon poppy seed muffins!
Get creative with some toppings. Maple syrup is an obvious choice, but you can also add a dollop of whipped cream, spoonful of yogurt or dusting of confectioners’ sugar. To complement the flavors, add a bit of blueberry compote or lemon curd.
How to Make Lemon Blueberry Pancakes
- Whisk together the dry ingredients: flour, sugar, baking powder, salt and lemon zest. Set aside.
- Combine the wet ingredients: Milk, eggs, melted butter and lemon juice.
- Pour wet ingredients into the bowl of dry ingredients. Mix just until combined. Stir in blueberries.
- Heat pancake griddle until hot. Grease with butter and add 1/4 cup batter. Cook until edges are set and there are bubbles in the center. Flip once and cook another 2 minutes or until brown. Repeat with remaining batter.
Expert Tips
Measure your ingredients properly. I prefer a kitchen scale for the most accurate measurements. If you don’t have a scale, spoon your flour into a measuring cup and level it with a flour (don’t pack it down).
Fresh blueberries add a nice pop of flavor, but you can also use frozen (I love the wild blueberries from Maine). If using frozen berries, keep them frozen until you’re ready to add the batter to the pan. Sprinkle the frozen blueberries on top of the batter immediately after pouring it on the pan.
Don’t over-mix. When adding the dry ingredients to the wet ingredients, mix just until incorporated. Stop when there are just a few pockets of flour (it will get mixed in with the blueberries). If the batter is over-mixed, it will deflate.
Grease the pan or griddle you are using. I like to use a pat of butter, but you can also use oil. Finally, make sure the pan is hot before adding the batter. Medium-high heat is suggested. You can tell if the pan is hot enough by adding a few drops of water. If they sizzle and evaporate, then it’s time to add the batter!
Make Ahead and Storage Tips
Storage: After the pancakes have cooled, place them in an airtight container. Store in the refrigerator for up to 5 days.
Freezing: Place cooled pancakes in a single layer on a plate or baking sheet. Flash freeze for one hour, then transfer to in an airtight container or freezer bag. Freeze for up to 2 months. Flash freezing prevents them from sticking to each other.
Reheating: Preheat oven (or toaster oven) to 325 F. Place pancakes on a baking sheet and bake until heated through, about 5 minutes if they were in the refrigerator and 10 minutes if they were frozen. You can also reheat in the microwave, but they are more likely to get soggy.
Make ahead: The batter cannot be made ahead of time unfortunately. Once the baking powder is mixed in with the wet ingredients the batter needs to be used right away. However, you can mix the dry ingredients and wet ingredients in separate bowls and store covered in the refrigerator the night before.
Frequently Asked Questions
Yes. Do not defrost the berries and instead of mixing them into the batter, sprinkle them over the pancake once you scoop the batter onto the griddle.
Use fresh baking powder, don’t over-mix the batter and flip only once!
When the edges start to set and the center has tiny little bubbles, then it is time to flip. Another indicator is that the pancake is not sticking to the pan.
They were undercooked. If the outside is cooking more quickly than the inside, then the pan is too hot.
Related Recipes
Here are some more tasty recipes to try for breakfast!
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Get the Recipe: Lemon Blueberry Pancakes
Ingredients
- 1 ½ cups (187 g) all-purpose flour
- 2 Tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2-3 teaspoon lemon zest, from 1 large lemon
- 1 cup (240 ml) whole milk
- 2 large eggs
- 4 Tablespoons (1/4 cup or 56 g) unsalted butter, melted
- 2 Tablespoons fresh lemon juice, from 1 large lemon
- 1 cup fresh blueberries, (see notes for frozen)
- 1-2 Tablespoons unsalted butter for cooking the batter
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, salt and lemon zest. Set aside.
- In a separate bowl, whisk together milk, eggs, melted butter and lemon juice. It’s okay if the milk curdles a little bit.
- Pour wet ingredients into the bowl of dry ingredients. Mix just until combined (mixture should be somewhat thick). Do not over-mix as this will deflate the batter. Stir in blueberries.
- Heat a pancake griddle or skillet over medium-high heat. Add a tablespoon of butter to grease the pan.
- Once the pan is hot and butter is melted, add 1/4 cup batter. Cook until edges are set and there are bubbles in the center, about 3 to 4 minutes. Flip once and cook another 2 minutes or until brown. Repeat with remaining batter.
- Serve pancakes warm with maple syrup and more fresh blueberries.
2 Comments on “Lemon Blueberry Pancakes (ready in 30 minutes)”
Fan-freaking-tastic. I made it with homemade butter and buttermilk. And whipped my eggs for fluffiness. These are to die for. Perfect amount of lemon so it’s not overwhelming. Definitely printing off for my recipe book!
The BEST lemon blueberry pancake recipe!!!! Thank you for the tip on adding frozen blueberries to the batter once in the pan, perfect!