The moment I slid that first golden, lemon-speckled disc off my griddle, I knew these Lemon Blueberry Pancakes would be a weekend ritual. After three test runs—playing with heat settings, resting the batter, and tweaking the lemon zest—I landed on a tender, tangy stack bursting with juicy berries. The kitchen smelled like spring, and even my picky niece asked for seconds. For more pancake inspiration, try How to Make Cinnamon Swirl Pancakes at Home.
About Lemon Blueberry Pancakes
Bright, fluffy, and studded with berries, these pancakes marry citrus zing with sweet-tart blueberries. I perfected the balance over several weekend trials, adjusting the batter’s thickness and cooking time for even browning. They’re a budget-friendly, family-pleasing spring breakfast or brunch highlight.
- Quick prep—ready in under 20 minutes
- Uses pantry staples plus fresh fruit
- Appeals to kids and adults alike
- Blueberries are rich in antioxidants; lemons add vitamin C
Key Ingredients & Their Roles
- Whole wheat pastry flour: gives structure and subtle nuttiness; swap for all-purpose flour for lighter color.
- Baking powder & baking soda: leaveners that ensure a tender, fluffy rise.
- Lemon zest & juice: bright citrus flavor; use unwaxed lemons for best clean taste.
- Greek yogurt: adds tenderness and tang; substitute sour cream if preferred.
- Blueberries: bursts of sweet-tart juice; fold in gently to avoid streaking batter.
How to Make Lemon Blueberry Pancakes
- In a mixing bowl, combine the flour, baking powder, baking soda, salt, and lemon zest.
- In another bowl, whisk together lemon juice, Greek yogurt, milk, egg, honey, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Batter will be slightly lumpy.
- Gently fold in the blueberries.
- Heat a non-stick skillet over medium heat and lightly coat with cooking spray.
- Scoop 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and edges start to look set, about 2-3 minutes.
- Flip and cook for an additional 2 minutes, until golden and cooked through.
- Repeat with the remaining batter, greasing skillet as needed.
- Serve warm with maple syrup and extra blueberries.
Pro Tips & Troubleshooting
- I found cooking at medium-low heat avoids burnt outsides and raw centers.
- Overmixing leads to tough pancakes; stir until just combined.
- Frozen blueberries work—thaw slightly and pat dry so batter doesn’t turn purple.
- To double the recipe, mix dry and wet ingredients separately, then combine gently.
Storage & Make-Ahead Guide
Store cooled pancakes in an airtight container in the fridge for up to 4 days, or freeze flat in a zip-top bag for up to 2 months. Reheat in a 350°F oven for 5 minutes or pop in a toaster for crisp edges. My personal test showed layering with parchment kept them from sticking.
Serving Suggestions
These Lemon Blueberry Pancakes shine with a drizzle of maple syrup and a side of Cinnamon Roll French Toast or a simple slice of Simple Avocado Toast with Egg for a relaxed spring brunch.
Frequently Asked Questions
- How do I make Lemon Blueberry Pancakes extra fluffy? Ensure your leaveners are fresh and don’t overmix the batter—stop when small lumps remain.
- Can I use frozen blueberries in this recipe? Yes—thaw and pat them dry before folding in to prevent purple streaks.
- What’s the best way to reheat leftover pancakes? Warm in a toaster for a crisp edge or an oven at 350°F for about 5 minutes.
- How do I know when the pancakes are done cooking? Look for bubbles on the surface and firm edges before flipping, about 2-3 minutes per side.
- Can I prepare the batter ahead of time? Yes—you can mix the batter and refrigerate for up to 2 hours before cooking.
Final Thoughts
After perfecting these Lemon Blueberry Pancakes over multiple mornings, they’ve earned a permanent spot on my brunch menu. The bright lemon notes and pops of berry feel like sunshine on a plate. I’d love to hear how your batch turns out—share your photos and tweaks!
More Recipes You’ll Love
- How to Make Cinnamon Swirl Pancakes at Home – shares pancake-flipping tips and sweet swirl flavors
- Easy Blueberry Muffin Recipe for Beginners – highlights the classic lemon-blueberry flavor pairing
- Blueberry Breakfast Quesadilla – a creative breakfast twist using fresh seasonal berries
- Cinnamon Roll French Toast – a comforting morning treat with cinnamon-sugar notes
Lemon Blueberry Pancakes
Ingredients
Batter
- 1 cup whole wheat pastry flour
- 1 tbsp granulated sugar
- 1 tbsp baking powder
- 0.25 tsp baking soda
- 0.5 tsp kosher salt
- 2 tbsp lemon zest from 1 lemon
- 2 tbsp lemon juice
- 1 cup plain Greek yogurt
- 0.5 cup milk
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp honey
- 1 cup fresh blueberries
Instructions
Make the Batter
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt and lemon zest.
- In a separate bowl, whisk together the yogurt, milk, egg, lemon juice, honey and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined; batter will be lumpy.
- Gently fold in the blueberries.
Cook & Serve
- Heat a non-stick skillet over medium heat and coat with cooking spray.
- Scoop 1/4 cup of batter onto the skillet and cook until bubbles form on the surface, about 2-3 minutes.
- Flip and cook until golden brown, another 1-2 minutes.
- Repeat with remaining batter and serve warm with maple syrup.