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Our Lemon Blueberry Pancakes recipe is light, fluffy, and bursting with fresh blueberries and bright lemon flavor. It's perfect for weekend brunch or a special breakfast any day of the week and it's ready in just 20 minutes.
These Aren't Your Average Blueberry Pancakes!
We took classic blueberry pancakes and added bright lemon zest That gives the batter the best bright flavor and takes them from “just another blueberry pancake” to something memorable. You can use fresh or frozen blueberries (hello, year-round breakfast win!), and the buttermilk creates the fluffiest texture. They're made completely from scratch with real ingredients and real blueberries–Yum, yum, and YUM!
Don't miss my other pancake recipes, like Lemon Ricotta Pancakes, Buttermilk Pancakes, Sheet Pan Pancakes, Pumpkin Pancakes, and German Pancakes!
How to make Lemon Blueberry Pancakes:
Make Pancake Batter: In a mixing bowl, stir together the flour, salt, baking powder, and sugar. In a separate bowl, mix buttermilk, baking soda, lemon juice, and zest. Stir egg, vanilla, and melted butter into the buttermilk mixture. Pour wet ingredients into the dry ingredients and stir just until combined (don't over-mix).
Cook Pancakes: Heat skillet over medium heat then spray with non-stick spray or grease with a little butter. Use ¼ cup measuring cup to scoop the batter and pour it on the hot pan. Cook until bubbles start to surface and the bottom is golden. Flip only once and cook until golden on that side too. Serve these easy lemon blueberry pancakes with my favorite pancake syrup and fresh blueberries on top, if desired.
Fluffy Lemon Blueberry Pancakes Recipe
Ingredients
- 2 cups buttermilk
- 1/2 teaspoon baking soda
- 1 lemon, , zest and juice
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 2 Tablespoons butter, , melted
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 1/2 teaspoons baking powder
- 3 Tablespoons granulated sugar
- 1 cup blueberries, , fresh or frozen
Instructions
- Heat skillet over medium heat.
- Combine Wet Ingredients: In a mixing bowl, stir together buttermilk, baking soda, and juice and zest of lemon. Add egg, vanilla, and melted butter and stir to combine.2 cups buttermilk, ½ teaspoon baking soda, 1 lemon, 1 large egg, 1 ½ teaspoons vanilla extract, 2 Tablespoons butter
- Combine Dry Ingredients: In a separate large mixing bowl, stir together flour, salt, baking powder, and sugar.2 cups all-purpose flour, ¼ teaspoon salt, 2 ½ teaspoons baking powder, 3 Tablespoons granulated sugar
- Finish Batter: Pour wet mixture into dry ingredients and stir just until combined. There may be some lumps–don't over-mix the bater. (Add a little splash of buttermilk if the mixture is too thick). Gently stir in blueberries.1 cup blueberries
- Grease the warm skillet with butter or non-stick cooking spray. Use a ¼ measuring cup to spoon the batter onto the pan. Cook until the bottom of the pancakes are golden and bubbles come to the surface. Flip to the other side and cook until golden.
- Serve with your favorite pancake syrup.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe September 2011. Updated July 2020 and January 2026.
Could you use skyr yogurt instead of butter milk?
Hi! Skyr has a thicker texture and is a bit less tangy than buttermilk, but you could definitely try it! Just thin it out slightly with a little milk or water so the batter doesn’t get too thick. Let us know how it turns out!
Delicious! I didn’t quite double the recipe, I did a one and a half deal- but used two eggs bc who wants to take half an egg away?? This batch size was perfection for our family of 6. So very scrumptious! Everyone was drooling over these lemon blueberry pancakes.
I halved the recipe for a family of three, but that was a mistake because we all wanted MORE. Sooo good. I don’t know how some people found the batter too runny. I followed the recipe precisely and that was not the case at all. Maybe they over mixed the batter?
Anyway, now my family expects me to make these once a week. No problem. They were easy to make and great to eat.
It’s so runny! The taste is good but need to reduce the buttermilk. If add more flour you lose the lemon flavor.
Perfect for a family of four!! The lemon is a subtle taste at the end and it perfectly compliments the blueberries!!
I am in love with these lemon blueberry pancakes! I just made these for breakfast this morning & they were amazing! I was a little nervous ,adding in the juice from a whole lemon & the zest ,but it totally worked! These were by far ,the best blueberry pancakes I have ever made; & I love blueberry pancakes! Try it ,you won’t be disappointed; the lemon is so well balanced, with the vanilla & sugar ,& of course the star of the show blueberries!💕 😋👍👍😋💕
LOVE this recipe! It was easy to make and the pancakes were delicious. This recipe makes a BIG batch, so I especially appreciate the instructions for freezing them.
To the reviewers who said that the batter is too runny…I am thinking that they did not follow the recipe. The batter I made was the perfect consistency.