There’s nothing better than fluffy and soft pancakes for breakfast. They come together in as little as 20 minutes and are so delicious. If you want to elevate your classic pancake, you’re definitely going to want to try this lemon blueberry pancake recipe.
Adding fruit to pancakes is the easiest way to get creative with your breakfast, like blueberries here! If you want fluffy and moist pancakes, be sure to also recreate our banana pancakes or our pancakes with pumpkin for a fall favorite.
These pancakes with blueberries are the perfect go-to breakfast when you’re looking for something quick, yet tasty. They are a bit more fancy than the traditional pancake, but just as easy to make.
Why you’ll love this recipe
- Simple ingredients. This recipe uses inexpensive ingredients that you most likely already have at home.
- Beginner friendly. These pancakes are very simple to make. They are great for learning how to cook and can be fun for all ages.
- Spin on a classic. These are also great for making in advance and freezing to thaw later for an easy breakfast for any day of the week.
ingredients for blueberry pancakes
The ingredients for these lemon blueberry pancakes are so simple, here’s what we’ll need:
- Flour – we recommend all-purpose flour for the base of the batter.
- Baking powder – an important component of a soft and fluffy pancake.
- Sugar – the sweetening agent.
- Whole milk – our liquid for thinning out the batter.
- Egg – helps bind ingredients.
- Lemon juice – use freshly squeezed for the best flavor. You can also add a pinch of lemon zest if you want to amp up the lemon flavor.
- Blueberries – you can use fresh or frozen blueberries.
For a full list of ingredients and quantities, see the recipe card below.
substitutions and variations
All of the add-ins, substitutions, and different variations to the recipe you want to make.
- Dairy-free: You can make your pancakes lactose-free by subbing for almond milk, or oat milk.
- Gluten-free: Switch out the flour for almond flour, or oat flour for a pancake that is gluten-free and higher in protein!
- Add more berries: If you don’t have blueberries, you can try other fresh berries, like raspberries, blackberries, or diced strawberries.
- Lemon juice: We recommend using freshly squeezed lemon juice, but if you’re in a pinch and only have concentrated lemon juice, you can use that.
Step 1 – Combine dry ingredients: In a medium-sized bowl, sift together your flour, baking powder, and salt.
Step 2 – Combine wet & dry: Add your dry ingredients to your wet mixture. Stir until just combined, it’s okay if there are a few lumps. Fold in your blueberries.
- Step 3 – Cook pancakes: In a skillet or griddle, melt butter and oil. Using a ¼ measuring cup, pour batter into the pan. Flip when bubbles are forming on the top of your pancakes. Once fully cooked through, take off the heat and keep warm until the rest of your pancakes are done.
- Serve, and enjoy friends!
Add your favorite topping to enhance these already delicious pancakes.
- Traditional: A drizzle of maple syrup is a classic, yet irresistible topping that adds sweetness with an incredible depth of flavor. Tip: You can also use honey.
- Fresh fruit: Top the pancakes with extra blueberries and garnish with lemon zest.
- Nuts: For an added crunch, finish your pancakes with some pecans, pistachios, walnuts, or almonds.
Tips for the Best Pancakes
- Use the right skillet. Use a non-stick skillet or a griddle to cook your pancakes, for the best result.
- Perfect golden color. In order to get that beautiful crisp finish and golden pancake, be sure your oil is fully heated before you add in the pancake batter.
- Thick pancakes. Use a pancake shaper or a mason jar lid rim to get those picture-perfect thick and round pancakes.
- Keep your skillet clean. Be sure to wipe your skillet down between batches. Butter has a low smoke point, so if kept on the heat too long, it will burn and make your pancakes charred and bitter.
- Don’t overcrowd the pan. Leave room between your pancakes, cooking them in multiple batches if you have to.
- When to flip. Once you see that your pancakes are forming bubbles, flip them in one swift motion.
These pancakes are perfect to add to your breakfast or brunch rotation. Serve with some of our other breakfast favorites:
- Breakfast classics: Make some fried eggs, air fryer breakfast potatoes, and air fryer bacon, to serve before your pancakes.
- With toast: Serve your pancakes as something sweet to accompany your avocado toast.
- Sandwich: Serve your pancakes with a Monte Cristo sandwich for a perfect sweet & savory breakfast.
Dry pancakes can be because of overmixing, and/or overcooking. When mixing your batter, be sure to only mix until dry and wet ingredients are combined. Keeping your pancakes cooking on the skillet for too long, can also result in a dry pancake.
When you use frozen blueberries they can tint the pancake batter, resulting in a green hue. You can avoid this by not mixing your blueberries in and just placing them into your pancakes when they are poured out onto the pan.
Store & reheat
- Storage: Place cooled pancakes in an airtight container and keep them in the fridge for up to 4 days.
- Freeze: Freeze your pancakes by laying them out on a baking tray, or a bag, separated by parchment paper, or baking sheet. Once frozen, transfer to a freezer-safe bag. Store for up to 3 months.
- Reheat: You can reheat pancakes in a skillet over low heat until warm or in the microwave.
If you tried this blueberry pancake recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below!
Lemon Blueberry Pancake Recipe
- 1 1/2 cups all-purpose flour measured then sifted
- 2 ½ tsp baking powder
- ¼ tsp salt
- 2 Tbsp granulated sugar
- 1 cup whole milk
- 2 Tbsp whole milk
- 1 large egg
- 2 tsp lemon juice
- 2 Tbsp unsalted butter melted and cooled
- 1 cup blueberries fresh or frozen
- 2 tsp canola oil divided for cooking
- 2 Tbsp unsalted butter divided for cooking
- In a medium sized bowl, combine your flour, baking powder, and salt. Sift together so there are no clumps.
- In a large mixing bowl, whisk together your sugar, milk, egg, lemon juice, and melted butter, until combined.
- Add dry ingredients to the liquids. Mix until just combined and slightly lumpy. Lightly fold in your blueberries.
- In a large skillet, heat 1 Tbsp butter, and 1 tsp of oil.
- Using a ¼ cup pour pancake batter into pan. Make sure to leave space in between pancakes and not overcrowd the pan.
- Cook pancakes over medium heat. Once bubbles begin to form, flip your pancakes in a swift motion. Allow them to finish cooking. Once done, remove from heat and keep warm until the remainder of your pancakes are done.
- Finish with your favorite toppings. Serve, and enjoy friends!
- Servings: This recipe makes 8 pancakes.
- Keep your skillet clean: Wipe down your skillet in between batches to prevent your butter from burning.
- Store: Keep pancakes in the fridge for up to 4 days in an airtight container.