Description

Fluffy Lemon Blueberry Pancakes are a bright and delightful brunch treat featuring a light, airy texture combined with fresh lemon zest and juice, plus bursts of juicy blueberries. Perfect for weekends or special occasions, these pancakes offer a vibrant citrus flavor balanced with natural berry sweetness, making them a family-friendly and customizable breakfast favorite.

Ingredients

Scale

Dry Ingredients

1 1/2 cups all-purpose flour (or gluten-free flour blend for GF option)
2 teaspoons baking powder
2 tablespoons granulated sugar
1/4 teaspoon salt

Wet Ingredients

2 large eggs, at room temperature
1 1/4 cups milk, at room temperature (use almond, oat, or soy milk for dairy-free)
4 tablespoons unsalted butter, melted (or coconut oil for dairy-free)
1 tablespoon lemon zest (freshly grated)
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract

Mix-ins

1 cup fresh blueberries

Instructions

Prepare Your Batter: Whisk together the dry ingredients—flour, baking powder, sugar, and salt—in a large bowl. In a separate bowl, beat the eggs and combine with the milk, melted butter, lemon zest, lemon juice, and vanilla extract. Slowly pour the wet mixture into the dry ingredients, stirring gently until just combined; avoid overmixing to keep the batter fluffy.
Fold in the Blueberries: Carefully fold fresh blueberries into the batter, distributing them evenly without breaking to maintain bursts of fruit in each bite.
Heat Your Griddle or Pan: Preheat a non-stick griddle or skillet over medium heat and lightly grease it with butter or oil. Ensure the pan is hot enough for golden edges but not so hot as to burn pancakes before cooking through.
Cook the Pancakes: Pour approximately 1/4 cup batter per pancake onto the griddle. Cook for 2-3 minutes until bubbles appear on the surface and edges look set, then flip carefully. Cook the other side for an additional 2 minutes or until golden brown and cooked through.
Keep Warm and Serve: Transfer cooked pancakes to a warm plate and loosely cover with foil while finishing the rest. Serve immediately to enjoy maximum fluffiness and flavor.

Notes

Use room temperature eggs and milk for a smoother batter and better rise.
Do not overmix the batter to avoid tough, dense pancakes.
Use fresh blueberries for best texture; frozen berries add excess moisture.
Let the batter rest for 5-10 minutes for activated baking powder and fluffier pancakes.
Use freshly grated lemon zest for the best aroma and flavor intensity.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Pan Frying
Cuisine: American

Nutrition

Serving Size: 2 pancakes
Calories: 220 kcal
Sugar: 8 g
Sodium: 220 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 70 mg

Keywords: lemon blueberry pancakes, fluffy pancakes, brunch recipe, citrus pancakes, breakfast, gluten free option