Sweet & Tangy Lemon Blueberry Pancakes Recipe for Sunny Mornings

Lazy weekend mornings call for a stack of fluffy lemon blueberry pancakes that burst with tangy and sweet flavors.

Fresh blueberries dance through the batter, creating pockets of juicy goodness.

Each pancake promises a delightful combination of zesty lemon and ripe berries.

The aroma of citrus and warm pancakes fills the kitchen with pure comfort.

These pancakes offer a simple yet elegant breakfast that transforms an ordinary morning into something special.

Drizzle with maple syrup and watch your family’s faces light up with pure breakfast joy.

You’ll want to savor every single bite of this delectable morning treat.

Tasty Twists for Lemon Blueberry Pancakes

• Gluten-Free Zinger: Replace wheat flour with almond or oat flour for a celiac-friendly version that maintains fluffy texture.
• Dairy-Free Dream: Swap buttermilk with coconut milk and use coconut oil instead of butter to create a lactose-free pancake experience.
• Vegan Boost: Substitute egg with mashed banana or flax egg, use plant-based milk, and ensure all ingredients are vegan-friendly while keeping the bright lemon and blueberry flavor profile.
• Low-Carb Alternative: Use coconut flour or protein powder as base, replace sugar with stevia, and incorporate chia seeds for added nutrition without compromising the pancake's delicious essence.

Lemon Blueberry Pancakes Serving Inspiration

• Sunrise Breakfast Delight: Create a stunning breakfast plate with golden pancakes stacked high, topped with a cascade of fresh blueberries and a drizzle of warm maple syrup.
• Brunch Party Centerpiece: Impress guests by arranging pancakes on a large platter, garnishing with lemon wedges and a sprinkle of powdered sugar for an elegant presentation.
• Healthy Morning Boost: Pair pancakes with Greek yogurt, a handful of toasted almonds, and a side of fresh fruit for a balanced and nutritious morning meal.
• Weekend Comfort Combo: Serve alongside crispy bacon or turkey sausage for a classic breakfast spread that satisfies both sweet and savory cravings.

How to Store Lemon Blueberry Pancakes

• Store cooled pancakes in an airtight container in the refrigerator for up to 3 days. Separate layers with parchment paper to prevent sticking.
• Wrap individual pancakes in plastic wrap, then place in a freezer bag. Freeze for up to 1 month for quick breakfast options.
• Warm refrigerated pancakes in a toaster or microwave for 30-45 seconds until heated through. Frozen pancakes can go directly into the toaster for crispy edges.
• Keep blueberries and lemon zest separate when storing to maintain the pancakes' best texture and prevent sogginess.

FAQs

• How do I prevent overmixing the batter?

Mix the wet and dry ingredients just until combined. Lumps are okay and will help keep the pancakes tender. Overmixing can make the pancakes tough and dense.

• Can I use frozen blueberries instead of fresh?

Yes, you can! Just don’t thaw them first. Add frozen blueberries directly to the batter to prevent color bleeding and maintain their shape during cooking.

• Why add both baking powder and baking soda?

Baking powder provides initial rise, while baking soda helps create a lighter, fluffier texture. The combination ensures the pancakes are soft and airy.

• How can I make the lemon flavor more intense?

Add an extra teaspoon of lemon zest or a splash of lemon extract to boost the citrusy notes in the pancakes.

Lemon Blueberry Pancakes Standout Qualities

• Burst with Flavor: Zesty lemon and sweet blueberries create a mouthwatering combination that transforms ordinary breakfast into a delightful morning treat.
• Quick and Easy Prep: Minimal ingredients and simple mixing technique make these pancakes perfect for busy mornings or lazy weekend breakfasts.
• Family-Friendly Breakfast: Kids and adults will love the colorful berries and bright citrus notes, making it a crowd-pleasing meal that brings everyone together.
• Customizable Delight: Easily adapt the recipe by using different berries or adding a sprinkle of powdered sugar for a personalized touch that suits any taste preference.

Key Ingredients for Lemon Blueberry Pancakes

• All-Purpose Flour: A staple baking ingredient that provides structure and bulk to the pancakes.
• Granulated Sugar: Adds sweetness and helps with browning the pancake surface.
• Baking Powder: Helps the pancakes rise and become light and fluffy.
• Baking Soda: Assists in creating a tender texture and helps neutralize the acidic lemon juice.
• Salt: Enhances the overall flavor of the pancakes.

• Buttermilk: Provides tanginess and helps create a tender, soft pancake texture.
• Egg: Binds the ingredients together and adds richness to the batter.
• Unsalted Butter: Melted butter contributes to the flavor and moisture of the pancakes.
• Lemon Zest: Adds a bright, citrusy aroma and flavor to the pancake batter.
• Lemon Juice: Provides a tangy taste and helps activate the baking soda.

• Fresh Blueberries: Adds bursts of sweet-tart flavor and juicy texture to the pancakes.
• Maple Syrup: A classic pancake topping that complements the lemon and blueberry flavors.

Making Lemon Blueberry Pancakes at Home

Step 1: Blend Dry Ingredients

Grab a mixing bowl and toss in flour, sugar, baking powder, baking soda, and salt.

Whisk these ingredients together until they’re perfectly combined and look like a soft, powdery mixture.

Step 2: Whip Wet Components

In a separate bowl, crack an egg and pour in buttermilk.

Add melted butter, freshly grated lemon zest, and a splash of lemon juice.

Stir everything until the liquid becomes smooth and slightly frothy.

Step 3: Create Pancake Batter

Gently pour the wet ingredients into the dry mixture.

Use a spatula to fold them together, being careful not to overmix.

Your batter should look slightly lumpy – this is exactly what you want!

Softly fold in fresh blueberries, letting them distribute evenly throughout the mixture.

Step 4: Cook Fluffy Pancakes

Warm a skillet over medium heat and lightly grease the surface.

Carefully pour about 1/4 cup of batter for each pancake.

Watch for tiny bubbles to form on the surface, which signals it’s time to flip.

Cook each side until golden brown, usually about 2-3 minutes per side.

Step 5: Plate and Garnish

Stack the warm pancakes on a plate.

Top with a handful of extra blueberries and drizzle with pure maple syrup.

Serve immediately while they’re hot and fluffy.

Tips for Lemon Blueberry Pancakes Success

• Stir batter gently to keep pancakes light and fluffy, avoiding tough texture by mixing just until ingredients combine.
• Fold blueberries softly into batter to prevent crushing and ensure even spread throughout pancakes.
• Maintain medium heat to achieve golden-brown exterior without burning, using a light, non-stick surface for even cooking.
• Add extra lemon zest directly into batter or sprinkle on top for an intensified citrus punch.
• Prepare extra pancakes and freeze between parchment paper for quick, delicious breakfast option within a week.

Lemon Blueberry Pancakes Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 10 reviews

• Total Time: 20 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Delightful Lemon Blueberry Pancakes bring sunshine to breakfast tables with their zesty citrus notes and sweet berry surprises. Fluffy layers of comfort await when you savor each perfectly balanced, golden-edged slice drizzled with maple syrup.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup buttermilk
• 1 cup fresh blueberries
• 1 large egg

Wet Ingredients:

• 2 tablespoons melted butter
• 2 tablespoons lemon juice
• Zest of 1 lemon

Dry Ingredients:

• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Cooking Ingredient:

• Butter or oil for cooking

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare dry ingredients by thoroughly combining flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl using a whisk until evenly distributed.
2. In a separate bowl, vigorously mix buttermilk, egg, melted butter, freshly grated lemon zest, and lemon juice until smooth and well-incorporated.
3. Create pancake batter by gently folding wet ingredients into dry mixture, maintaining a few small lumps for tender texture. Carefully incorporate fresh blueberries throughout the batter.
4. Preheat a non-stick skillet or griddle to medium heat (around 375°F), lightly coating surface with butter or cooking spray to prevent sticking.
5. Pour approximately 1/4 cup of batter for each pancake, allowing bottom to develop golden-brown color and small bubbles to form on surface, which typically takes 2-3 minutes.
6. Carefully flip pancakes and cook reverse side until edges appear golden and center is fully set, approximately 1-2 minutes.
7. Transfer cooked pancakes to serving plates, garnishing with additional fresh blueberries and drizzling warm maple syrup over the top for a delightful breakfast presentation.

Notes

• Prevent Tough Pancakes by mixing wet and dry ingredients minimally, which keeps the batter tender and prevents gluten development.
• Zest Tip for maximum lemon flavor, grate the lemon before juicing to capture all aromatic oils from the peel.
• Freeze-Friendly Option allows you to make pancakes ahead; cool completely, layer between parchment paper, and store in freezer bags for quick reheating.
• Berry Distribution technique involves lightly coating blueberries in flour before adding to batter, which helps prevent them from sinking and ensures even spread throughout pancakes.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 250
• Sugar: 6 g
• Sodium: 300 mg
• Fat: 8 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 30 mg