This light and fluffy Lemon Blueberry Pancakes recipe is a great way to start the day and so easy to make. The pancake batter can even be made the night before and the cooked pancakes reheat great.
Each bite of these delicious pancakes is bursting with fresh lemon and blueberries, and the buttermilk in the batter keeps them super fluffy. You can use either fresh or frozen blueberries for this recipe, and feel free to toss in a variety of mixed berries if you would like.
Recipe Notes
Summer mornings are made for these blueberry pancakes. They’re perfectly fluffy, have a wonderful lemon zing and those blueberries are going to pop in your mouth. It is a combo made in heaven. There is just nothing like waking up to the smell of pancakes in the morning.
Create morning magic at your house with these nostagic blueberry pancakes the whole family loves!
For more breakfast recipes, you can also try our Lemon Blueberry German Pancakes, Smoothered Hash Browns or our classic Waffles Recipe.
And be sure to top them off with our Homemade Lemon Blueberry Syrup, Buttermilk Syrup or our Lemon Syrup too.
Fluffy Lemon Blueberry Pancakes Recipe
These Lemon Blueberry Pancakes are super light and fluffy, bursting with flavor, and made from basic, wholesome ingredients. The pancake batter comes together quickly and easily and can even be made the night before.
I love to serve blueberry pancakes with maple syrup, a little extra butter, and a heaping pile of fresh blueberries. Feel free to serve yours with whatever pancake toppings you like including whipped cream, homemade syrups, and more fresh berries.
How To Make Blueberry Pancakes Video
Key Ingredients
- All-Purpose Flour – we love using all-purpose flour for pancakes, but another acceptable type would be cake flour, if you have it.
- Sugar – you will need white granulated sugar for this recipe.
- Baking Powder & Baking Soda – these help the batter rise, and keeps them nice and fluffy.
- Eggs – any kind of large eggs will work great.
- Buttermilk – this adds a characteristic tangy flavor and helps the baking powder activate keeping the pancakes extra fluffy. If you are out of buttermilk, try using 1 part Greek yogurt to 2 parts whole milk instead.
- Butter – this should be melted and cooled before adding to the batter.
- Fresh Lemon – you need both the zest and the juice from a fresh lemon. It’s easiest if you zest the lemon first, then cut in half and squeeze out the juice.
- Blueberries – you can use either fresh blueberries or frozen blueberries. If you use frozen blueberries, I recommend tossing them with a couple tablespoons of flour before adding to the batter.
How to Make Blueberry Pancakes
- Mix the dry ingredients. In a medium-sized mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt and whisk well.
- Mix the wet ingredients. In a large measuring cup, combine the eggs, buttermilk, melted butter, and vanilla extract and whisk to break up the eggs.
- Combine the pancake batter. Add the wet ingredients to the dry ingredients and gently fold them together. Carefully fold in the lemon zest and blueberries just until combined. Set the pancake batter aside. (Note: You don’t want to overmix – the mixture should still be a little lumpy.)
- Cook the pancakes. Heat a pan or nonstick griddle over medium heat, then add about 1 tablespoon of butter to grease the pan. For each pancake, pour about 1/3 cup batter onto the hot griddle and let it spread out into a 4″ round pancake. (Depending on the size of your pan, you may be able to cook up to 3 at a time.) Allow the pancakes to cook until bubbles appear on the surface and the edges are beginning to look cooked, or about 2 minutes. Flip the pancakes, using a spatula, and continue to cook the other side until golden and cooked through, or about 1 minute more. Repeat this process with remaining batter.
- Serve. Serve pancakes with butter, syrup, or your favorite toppings. Enjoy!
Frequently Asked Questions
In order to keep blueberries from sinking to the bottom of the pancake batter, toss them in 1-2 tablespoons of flour just before adding to the batter. This little coating of flour acts as a cushion that keeps them floating in the batter rather than sinking.
Yes! You can make pancake batter and store it in the fridge overnight so that the next day, all you need to do is preheat your griddle and cook.
You sure can. After you have cooked your blueberry pancakes, let them cool completely and then transfer to a freezer bag. They can be stored frozen for up to 2 months.
When you are ready to eat them, you can either microwave an individual portion, or else transfer to a baking dish, cover with foil, and put into a preheated 325 degree oven until warmed through.
If you’re using frozen blueberries, toss the frozen blueberries in about 2 Tablespoons of flour before adding them to the pancake batter.
Storing and Reheating
- Refrigerator: leftover pancakes can be stored in an airtight container in the fridge for up to 2 days.
- Freezer: you can freeze completely cooled pancakes in freezer bags for up to 2 months. It’s a good idea to place a small square of parchment paper between each so that they don’t stick.
- To reheat: to reheat either refrigerated or frozen pancakes, just pop into the toaster or microwave until warm and enjoy!
More Pancake Recipes You’ll Love
Lemon Blueberry Pancakes Recipe
Ingredients
- 3 cups all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1½ teaspoons baking soda
- 1½ teaspoons salt
- 3 large eggs
- 3 cups buttermilk
- 1/3 cup butter, melted and cooled, plus more for frying pancakes
- 1 tablespoon vanilla extract
- 1 medium lemon, juiced
- 2 tablespoons lemon zest
- 1½ cups blueberries, fresh or frozen*
Instructions
- In a medium-sized mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt and whisk well.
- In a separate bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract. Add the wet ingredients to the dry ingredients and gently fold them together. Carefully fold in the lemon zest and blueberries just until combined. Set the pancake batter aside. (Note: You don't want to overmix – the mixture should still be a little lumpy.)
- Heat a pan or nonstick griddle over medium heat, then add about 1 tablespoon of butter to grease the pan.
- For each pancake, pour about 1/3 cup batter onto the hot griddle and let it spread out into a 4" round pancake.
- Allow the pancakes to cook until bubbles appear on the surface and the edges are beginning to look cooked, or about 2 minutes. Flip the pancakes, using a spatula, and continue to cook the other side until golden and cooked through, or about 1 minute more.
- Repeat this process with remaining batter. Serve pancakes with butter, syrup, or your favorite toppings. Enjoy!
Video
Notes
Nutrition
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This Lemon Blueberry Pancake recipe is super simple to put together and the perfect way to start the weekend. Made with buttermilk, fresh lemons, and blueberries, these pancakes are super light, fluffy, and full of flavor.
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