Light and fluffy Lemon Blueberry Pancakes that can be whipped up quickly, with basic pantry ingredients. 
I believe the best way to kick off the weekend is with a great breakfast, like pancakes, a killer batch of Biscuits and Gravy, or Eggs Benedict. These are all “breakfast for dinner” favorites at our house as well.
Three blueberry pancakes on a plate, with a slab of butter on top, and fresh blueberries.
I cringe when people use powdered mixes to make pancakes because seriously, homemade pancakes are SOO easy and SOO much better! These Lemon Blueberry Pancakes have the perfect amount of mild sweetness, great flavor, and fluffy texture.

How to make Lemon Blueberry Pancakes:

  • Heat skillet over medium low heat.
  • 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.
  • In a separate large mixing bowl stir together flour, salt, baking powder, and sugar.
  • Pour wet mixture into dry ingredients and stir just until combined. There may be some lumps–don’t over-mix the batter. (Add a little splash of buttermilk if the mixture is too thick). Gently stir in blueberries.
Two process photos for pancake batter in a mixing bowl and blueberries mixed into the batter.
  • Grease skillet with a little butter or non-stick cooking spray. Use a ¼ measuring cup to spoon the batter onto the hot greased pan. Cook until bubbles come to the surface and the bottom of the pancakes are golden. Flip to the other side and cook until golden.
  • Serve with your favorite pancake syrup, and fresh blueberries on top, if desired.

Five blueberry pancakes stacked on a plate, topped with butter, syrup and fresh blueberries.

Freezing Instructions:

Allow the pancakes to cool, then lay on a baking sheet and flash freeze them, uncovered, for 30 minutes (flash freezing them first prevents them from sticking together once frozen) Transfer partially frozen pancakes to a freezer safe bag or container and freeze for up to 3-4 months. For best results, reheat in a warm oven, or toaster over. Reheating in the microwave on defrost for a few seconds will also work.

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Recipe

Three blueberry pancakes on a plate, with a slab of butter on top, and fresh blueberries.
Prep 10 mins
Cook 10 mins
Total 20 mins
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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.
  • 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. In a separate large mixing bowl stir together flour, salt, baking powder, and sugar.
  • 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.
  • 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

Freezing Instructions: Allow the pancakes to cool, then lay on a baking sheet and flash freeze them, uncovered, for 30 minutes (flash freezing them first prevents them from sticking together once frozen) Transfer partially frozen pancakes to a freezer safe bag or container and freeze for up to 3-4 months. For best results, reheat in a warm oven, or toaster over. Reheating in the microwave on defrost for a few seconds will also work.

Nutrition

Calories: 187kcalCarbohydrates: 26gProtein: 4gFat: 7gSaturated Fat: 4gCholesterol: 52mgSodium: 199mgPotassium: 398mgFiber: 1gSugar: 13gVitamin A: 265IUVitamin C: 14.8mgCalcium: 181mgIron: 1.2mg

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I originally shared this recipe September 2011. Updated July 2020 with process photos and improved instructions.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. 4 stars
    Delicious light and fluffy pancake recipe! Thank you! I added a half cup of diced bananas – and everyone gobbled them up!

  2. 5 stars
    My family and I love breakfast. I am always on the search for new recipes to make pancakes. This by far is my favorite! Thank you!

  3. 5 stars
    The most delicious pancakes I have ever made. The hint of lemon is so refreshing. You will think you are eating dessert

  4. 5 stars
    I’ve made a lot of different pancake recipes in my life, and these are by far the best! Perfect pancakes.

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