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–+ servings

Easy Lemon Blueberry Pancakes

Rose
Lemon Blueberry Pancakes are a bright and cheerful breakfast featuring fluffy, golden pancakes with fresh citrus flavor and juicy blueberries, perfect for weekend brunch or a quick weekday treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 4 servings
Calories 220 kcal

Equipment

  • mixing bowls for dry and wet ingredients
  • whisk
  • spatula for folding blueberries and flipping pancakes
  • non-stick skillet or griddle for cooking pancakes
  • measuring cups and spoons

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1 cup buttermilk (or yogurt thinned with milk)
  • 1 large egg
  • 2 tbsp melted butter
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 1 tbsp fresh lemon juice
  • 3/4 cup fresh blueberries
  • butter or oil for greasing
  • maple syrup
  • powdered sugar
  • extra fresh blueberries (optional)

Instructions
 

  • In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
  • In another bowl, combine buttermilk, egg, melted butter, vanilla extract, lemon zest, and lemon juice. Whisk until smooth.
  • Pour wet ingredients into dry ingredients and gently mix until just combined; batter should remain slightly lumpy.
  • Fold in blueberries carefully using a spatula.
  • Place a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
  • Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form and edges set, about 2–3 minutes.
  • Flip pancakes and cook another 2 minutes until golden brown.
  • Transfer pancakes to a plate and keep warm while cooking the rest.
  • Stack pancakes, top with maple syrup, powdered sugar, and extra blueberries if desired, and serve immediately.

Notes

Do not overmix the batter; lumps are fine. Let the batter rest 5 minutes for extra fluffiness. Use fresh lemon zest for the brightest flavor. Butter can be swapped with oil for dairy-free options. Frozen blueberries can be used directly from the freezer.

Nutrition

Calories: 220kcalCarbohydrates: 32gProtein: 6gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 320mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 80mgIron: 2mg
Keyword brunch, easy breakfast, lemon blueberry pancakes, pancakes
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