Lemon Blueberry Pancakes

These lemon blueberry pancakes are heaven on earth, and that is no overstatement. They are ultra light and fluffy and taste fantastic. The lemon flavor comes through loud and clear and pairs extremely well with the fresh blueberries. Like our orange pancakes, the bright citrus flavor screams spring and summer.

This recipe is featured in our lineup of easy sweet breakfast recipes. Check them out!

🍋 Ingredients

• 2 small lemons. Zested and juiced. They should yield about 1 tablespoon of zest and 2 tablespoons of juice. Please see our lime scones post for more detailed information about zesting citrus.
• 2 cups all-purpose flour.
• 1 tablespoon baking powder. Double acting. This is one of the reasons these pancakes are so light.
• 1 teaspoon baking soda. The baking soda reacts with the buttermilk and lemon juice to help make these pancakes super light.
• ½ teaspoon salt. Enhances flavor.
• 2 cups buttermilk. Buttermilk is an acidic ingredient that reacts with the baking soda to help give these pancakes their rise.
• 2 large eggs. Room temperature is best, but the recipe will still work with cold eggs straight out of the refrigerator.
• 2 tablespoons butter. Unsalted. Melted and cooled.
• 2 tablespoons honey. Sweetener that also adds unique flavor.
• 1½ cup blueberries. Fresh or frozen. Thaw first if using frozen.

📝 Instructions

Step 4. Meanwhile, spray a griddle or large flat-bottomed skillet with cooking spray or add about 1 tablespoon of butter. Heat over medium heat.

Step 5. Ladle ¼ cup of batter onto cooking surface. Repeat until there is no more room on the cooking surface.

Step 7. Cook until bubbles form and pop on the surface of the pancakes, about 4-5 minutes.

Step 8. Use a non-stick wide spatula, or spray spatula with cooking spray and swiftly turn pancakes over. Cook for another 4-5 minutes.

Step 9. Remove pancakes to a plate and repeat with remaining batter.

Looking for more information about making pancakes? Visit our complete guide for making homemade pancakes from scratch, including detailed ingredient information, step-by-step instructions and more!

🥣 Equipment

• Large bowl. For combining the dry ingredients and holding the batter.
• Blender. I like to use a blender to mix the wet ingredients. If you don't have a blender, you can use a medium bowl and electric mixer or wire whisk to mix the wet ingredients.
• Medium bowl. This is for mixing the wet ingredients. You don't need to use the medium bowl if using a blender.
• Griddle. I usually use our Chefman griddle for pancakes. A flat-bottomed skillet will work as well. It just won't hold as many pancakes at a time.
• Large skillet. Use a skillet if you don't have a griddle.
• Wide non-stick spatula. Used for turning the pancakes. A wide non-stick spatula is best. If you don't have a non-stick spatula, you can spray the spatula with cooking spray before turning the pancakes.

Click here to learn how to make these lemon blueberry pancakes in a visual story.

😀 Variations

• Lemon Yogurt Pancakes. Substitute plain Greek yogurt for the buttermilk in a ratio of 1:1. Omit the blueberries.
• Blueberry Yogurt Pancakes. Substitute plain Greek yogurt for the buttermilk 1:1. Omit the lemon zest and juice.
• Lemon Buttermilk Pancakes. Omit the blueberries.
• Lemon Poppy Seed Pancakes. Stir 1 tablespoon of poppy seeds into the batter. Omit the blueberries.
• Lemon Raspberry Pancakes. Substitute raspberries for the blueberries.
• Blueberry Chocolate Chip Pancakes. Use 1 cup semi-sweet chocolate chips and sprinkle on top of pancakes along with the blueberries.

Check out our strawberry pancakes for an equally delicious summer pancake.

💡 Tips

• To store leftovers, place a square of wax paper between pancakes, then seal the stack in a freezer bag. They will keep in the freezer for up to 2 months. Reheat in the toaster or microwave.
• Don't make the pancakes too large. They should not be more than 4.5-5 inches in diameter. If they're larger than that, they will be difficult to flip.
• The perfect pancake flip is an acquired skill. To make things easier, start with a wide non-stick spatula. If you don't have a non-stick spatula, cooking spray is your friend. Spray the spatula before flipping the pancake. A wide spatula is a must. In one swift motion, slide the spatula under the pancake and quickly turn it back onto the griddle. It takes practice, but you will master the perfect pancake flip in no time!

🫐 Topping and Syrup Suggestions

• Toasted chopped nuts, like almonds, walnuts or pecans.
• Toasted sunflower or pumpkin seeds.
• Homemade blueberry syrup.
• Homemade raspberry syrup.
• Homemade mixed berry syrup.
• Strawberry compote.

🥞 Related Recipes

These pancake recipes are winners too. Also, don't forget to try our orange pancakes!

Made this recipe? We would love it if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Don't forget to subscribe to our newsletter to receive a free e-cookbook of quick and easy breakfast recipes. Thanks!

Recipe

Lemon Blueberry Pancakes

Author: Heavenly Home Cooking

These lemon blueberry pancakes are light, airy and loaded up with delectable lemon and blueberry flavor. A triumphant mix for your breakfast or brunch table!

Print Add to Shopping List Go to Shopping List Save Saved! Rate

Servings 10 pancakes

Calories 187

Total Time 35 minutes mins

Ingredients

US Customary - Metric

• 2 small lemons Zested and juiced. They should yield about 1 tablespoon of zest and 2 tablespoons of juice.
• 2 cups all-purpose flour
• 1 tablespoon baking powder Double acting
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups buttermilk
• 2 large eggs Room temp.
• 2 tablespoons butter Unsalted. Melted and cooled.
• 2 tablespoons honey
• 1½ cup blueberries

Instructions

• In a large bowl, combine together flour, baking powder, baking soda, salt and lemon zest. Set aside.
• Add buttermilk, eggs, butter, honey and lemon juice to a blender and blend for about 1 minute.

  Alternatively, you can add the ingredients to a medium bowl and beat with an electric mixer or wire whisk for about 1 minute.
• Pour wet ingredients into dry and stir until combined. Do not over mix.

  Set batter aside and allow to rest for 5-10 minutes.
• Meanwhile, spray a griddle or large flat-bottomed skillet with cooking spray or add about 1 tablespoon of butter. Heat over medium heat.
• Ladle ¼ cup of batter onto cooking surface. Repeat until there is no more room on the cooking surface.
• Scatter blueberries over the surface of uncooked sides of pancakes.
• Cook until bubbles form and pop on the surface of the pancakes, about 4-5 minutes.
• Use a non-stick wide spatula, or spray spatula with cooking spray and swiftly turn pancakes over. Cook for another 4-5 minutes.
• Remove pancakes to a plate and repeat with remaining batter.

Notes

• To store leftovers, place a square of wax paper between pancakes, then seal the stack in a freezer bag. They will keep in the freezer for up to 2 months. Reheat in the toaster or microwave.
• Don't make the pancakes too large. They should not be more than 4.5-5 inches in diameter. If they're larger than that, they will be difficult to flip.
• The perfect pancake flip is an acquired skill. To make things easier, start with a wide non-stick spatula. If you don't have a non-stick spatula, cooking spray is your friend. Spray the spatula before flipping the pancake. A wide spatula is a must. In one swift motion, slide the spatula under the pancake and quickly turn it back onto the griddle. It takes practice, but you will master the perfect pancake flip in no time!

Equipment

Large bowl

Medium bowl

Blender

Griddle

Large skillet

Wide non-stick spatula

Nutrition

Calories: 187kcal | Carbohydrates: 31g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 439mg | Potassium: 155mg | Fiber: 2g | Sugar: 9g | Vitamin A: 220IU | Vitamin C: 14mg | Calcium: 143mg | Iron: 2mg