Best Blueberry and lemon pancakes

Blueberry and lemon pancakes are fluffy, bright, and exactly the kind of breakfast that feels like a little reset. ♡

You get warm blueberries that pop in the batter, lemon zest that makes everything taste fresh, and that soft pancake texture that somehow feels lighter than it should. Here’s the thing, lemon flavor disappears fast if you only use juice. Zest is what makes these taste like lemon pancakes, not just sweet pancakes with a hint of citrus.

Make them for a slow morning, or make a double batch and reheat them all week. Let’s make it together.

Ingredients

Blueberry Lemon Pancakes

• 1 1/2 cups all purpose flour

• 2 tablespoons sugar (or honey, see notes)

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon fine sea salt

• 1 1/4 cups milk (any kind)

• 1/2 cup plain Greek yogurt (makes them extra tender)

• 2 large eggs

• 3 tablespoons melted butter (or neutral oil)

• 1 teaspoon vanilla extract

• zest of 1 to 2 lemons (start with 1, go to 2 if you love lemon)

• 1 to 2 tablespoons lemon juice

• 1 1/2 cups blueberries (fresh or frozen)

For cooking and serving

• butter or oil for the pan

• maple syrup

• extra blueberries and lemon wedges (optional)

Tips

• Zest first, then juice. It’s way easier and you get maximum lemon flavor.

• Don’t overmix. Stop as soon as the flour disappears. Lumpy batter is good.

• Let the batter rest 5 to 10 minutes. Pancakes cook up fluffier and more even.

• If using frozen blueberries, add them straight from the freezer. No thawing.

• Keep the heat medium. Too hot browns the outside before the middle sets.

Variations

• Extra lemony: add a little more zest and skip extra juice so the batter stays fluffy.

• Make them whole grain: swap half the flour for whole wheat.

• Add poppy seeds: 1 tablespoon makes them feel bakery style.

• Make them protein pancakes: add 1 scoop vanilla protein powder and an extra splash of milk.

• Dairy free: use plant milk and dairy free yogurt.

FAQ

Blueberry and Lemon Pancakes Recipe

Fluffy blueberry and lemon pancakes made with Greek yogurt and fresh lemon zest for bright flavor and tender texture.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 3

Ingredients Method Notes

Ingredients

  

• 1 1/2 cups all purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 1/4 cups milk
• 1/2 cup plain Greek yogurt
• 2 large eggs
• 3 tablespoons melted butter or neutral oil
• 1 teaspoon vanilla extract
• zest of 1 to 2 lemons
• 1 to 2 tablespoons lemon juice
• 1 1/2 cups blueberries fresh or frozen
• butter or oil for the pan for cooking

Method

 

1. Mix dry ingredients. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
2. Mix wet ingredients. In a second bowl, whisk milk, Greek yogurt, eggs, melted butter, vanilla, lemon zest, and lemon juice.
3. Combine. Pour wet into dry and stir gently until just combined. The batter should look a little lumpy.
4. Fold in blueberries. Gently fold in blueberries. If using frozen, add them straight from the freezer.
5. Rest. Let batter rest 5 to 10 minutes while you heat the pan.
6. Cook. Heat a nonstick skillet or griddle over medium heat and lightly butter it. Scoop batter (about 1/4 cup each) and cook 2 to 3 minutes until bubbles form and the edges look set. Flip and cook 1 to 2 minutes more until cooked through.
7. Serve. Serve warm with butter, maple syrup, and extra lemon zest if you want.

Notes

If you want to use honey instead of sugar, use 2 to 3 tablespoons honey and reduce milk by 2 tablespoons to keep the batter from getting too thin.

For taller pancakes, keep lemon juice to 1 tablespoon and rely on zest for flavor.