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Lemon Blueberry Pancakes are a great twist on classic buttermilk pancakes! They’re light, fluffy, and full of bursting, juicy blueberries. Mix up a batch to enjoy this weekend or make them ahead of time and reheat them for easy and quick breakfasts all week long!

Lemon and blueberry are such a classic combo. It’s a total no-brainer to put them together in a batch of tender pancakes! The bright, citrus flavor is perfectly complimented by the sweet and juicy berries in your new favorite pancake recipe.

Ingredients for this recipe

Flour
Sugar
Baking Soda
Baking Powder
Kosher Salt
Whole Milk
1 Egg
Butter
Vanilla Extract
Lemon Extract
Lemon Zest & Juice
Fresh Blueberries

All the ingredients for lemon blueberry pancakes are arranged in glass bowls and measuring cups on a rimmed baking tray.

I love how easy pancakes are to make. They’re made with mostly pantry staples and don’t require an insane amount of culinary skill or kitchen prowess. If you’re looking to up your cooking confidence or just want to try something fun and new for breakfast, this is the recipe for you!

How to make Lemon Blueberry Pancakes

Mix the wet ingredients. Just whisk them all together in a large measuring cup or bowl.
Whisk the dry ingredients. In a large bowl. When making things like pancakes or muffins, sugar is typically part of the dry ingredient mixture!
Combine the wet and the dry. And mix well. It’s ok if there are a few lumps of flour.
Stir in the blueberries. And get excited! Now, you’ll let the batter rest for a while as the skillet preheats. This ensures the pancakes will be nice and tender!
Cook the pancakes. Over medium heat in a non-stick skillet with a little bit of melted butter.

A measuring cup filled with wet ingredients for a pancake recipe. — Mix the wet ingredients.

A glass mixing bowl filled with dry ingredients and a whisk. — Mix the wet ingredients.

How to know when to flip pancakes?

Making a perfectly golden-brown pancake can seem tricky but I promise it’s easy! After you’ve poured in the batter, wait to flip the pancake until the entire surface has started to show little bubbles and the edges begin to appear like they’re drying out. Now, flip! Continue to cook for another minute or two before removing to a plate.

Freezing pancakes

Just like with waffles, I love to freeze leftover pancakes so we can have them on hand when a craving strikes. To freeze these, simply stack room temperature leftovers in a freezer-safe zip-top plastic bag, squeeze out all the air, and freeze for up to two months.

Remove from the freezer to the refrigerator to thaw overnight before enjoying. Or! Place frozen pancakes in a toaster for 1 – 2 minutes, or until warmed through.

A stack of lemon blueberry pancakes on a white plate with lemon slices and fresh blueberries scattered around.

Recipe Tips and Substitutions:

Milk – If you don’t have whole milk, feel free to use 2% or even half and half. Buttermilk would also work beautifully! In fact, the addition of the lemon juice into the whole milk in this recipe creates a sort of homemade buttermilk.

Citrus – Feel free to substitute fresh orange zest and juice in place of the lemons, if desired. Limes would work too!

Berries – Fresh blackberries, sliced in half, can be used in place of the blueberries, if desired. Or six ounces of chopped strawberries!

Other Great Breakfast Recipes

Watch the recipe video!

Print Recipe

5 from 5 votes

Lemon Blueberry Pancakes

Prep Time10

Cook Time35

Total Time45

Course: Breakfast

Cuisine: American

Keyword: blueberry pancakes, lemon blueberry pancakes, pancake recipe

Servings: servings

Calories: 165kcal

Author: Amanda Gajdosik

Equipment

Non-stick skillet
½ cup measure

Ingredients

2 cups whole milk at room temperature
4 tablespoon unsalted butter melted
1 large egg at room temperature
1 tsp. vanilla extract
½ tsp. lemon extract
2 lemons zested and juiced
3 cups flour
2 tsp. baking soda
1 tsp. baking powder
½ tsp. kosher salt
6 ounces blueberries

Instructions

In a large measuring cup, whisk together the whole milk, melted butter, egg, vanilla extract, lemon extract, and juice of 2 lemons. Set aside.
In a separate bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and lemon zest. Pour in the wet ingredients and stir to combine. Stir in the blueberries and set batter aside to rest.
Once the batter is mixed, set a non-stick skillet over medium heat for about 5 minutes. Add 1 tablespoon of butter to the pan (or lightly coat with baking spray).
Use a ½ cup measure to portion out batter, one pancake at a time, into preheated pan. Cook the pancake until bubbles begin forming over the entire surface of the pancake and edges appear to begin drying out. Flip the pancake and cook for another 2 minutes, or until deeply golden brown and cooked through.
Continue making pancakes until all the batter is used up. While cooking, keep finished pancakes warm on a plate in an oven set to 200 degrees. Serve pancakes with butter and maple syrup.

Video

Notes

Refer to post for freezing and thawing instructions and ingredient substitutions.

Nutrition