Lemon Blueberry Pancakes

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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.

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Fluffy Lemon Blueberry Pancakes Recipe

Author: Lauren Allen

Lemon Blueberry Pancakes is the ultimate homemade breakfast recipe with a perfect balance of sweet blueberries and tangy lemon in every fluffy bite. This easy pancake recipe uses buttermilk for extra tenderness and requires just basic ingredients you already have in your kitchen.

Prep: 10 minutes mins

Cook: 10 minutes mins

Total: 20 minutes mins

Servings: 8

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Ingredients 

US CustomaryMetric

 

0.5x1x2x?

• ▢ 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

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: 187kcal, Carbohydrates: 26g, Protein: 4g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 52mg, Sodium: 199mg, Potassium: 398mg, Fiber: 1g, Sugar: 13g, Vitamin A: 265IU, Vitamin C: 14.8mg, Calcium: 181mg, Iron: 1.2mg

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.