Description
These lemon blueberry pancakes are soft, fluffy, and filled with juicy blueberries and bright lemon flavor. Made with simple pantry ingredients, they’re perfect for cozy mornings, weekend brunch, or anytime you want breakfast to feel a little special without extra effort.
Ingredients
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1 ½ cups all-purpose flour
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2 tbsp granulated sugar
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2 tsp baking powder
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½ tsp salt
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1 cup milk (or oat milk)
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2 large eggs
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3 tbsp melted butter or neutral oil
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1 tsp vanilla extract
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Zest of 1 lemon
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1 tbsp lemon juice
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1 cup blueberries (fresh or frozen)
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1–2 tsp flour (only if using frozen blueberries)
Instructions
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In a large bowl, whisk together the flour, sugar, baking powder, and salt.
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In a separate bowl, whisk the milk, eggs, melted butter, vanilla extract, lemon zest, and lemon juice.
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Pour the wet ingredients into the dry ingredients and gently stir just until combined. The batter should be thick and slightly lumpy.
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If using frozen blueberries, toss them with 1–2 teaspoons of flour. Gently fold the blueberries into the batter.
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Heat a nonstick skillet or griddle over medium-low heat and lightly grease it.
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Scoop about ¼ cup of batter per pancake onto the skillet.
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Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden.
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Serve warm with your favorite toppings.
Notes
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Do not overmix the batter — lumps are normal and help keep pancakes fluffy.
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Lemon zest provides most of the lemon flavor; avoid adding extra juice or pancakes may taste sour.
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Frozen blueberries should be added straight from the freezer to prevent bleeding.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 290 kcal
- Sugar: 12 g
- Sodium: 380 mg
- Fat: 11 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2.5 g
- Protein: 8 g
- Cholesterol: 70 mg