Lemon Blueberry Pancakes Recipe (20 minutes) (2024)

Check out these variations and substitutes you can try.

Flour substitute

• You can substitute all or part of the all-purpose flour with whole wheat flour. If substituting all of it, let it rest for 30 minutes to allow the liquid to absorb or the pancakes will spread too much.

Filling add-ins and substitutes

• Substitute other fresh berries.
• Replace some or all the sugar with mashed banana.
• Add chocolate chips.
• Skip the lemon and zest and just make blueberry pancakes (but the lemon is sooo good!)

Dairy free option

• Use almond milk or another dairy free milk.
• Substitute melted coconut oil for the butter.

Topping options

• Maple syrup (or other favorite syrups)
• Applesauce or blueberry sauce
• Sour cream, Greek yogurt or vanilla or plain yogurt
• Chopped toasted nuts such as pecans, walnuts, macadamia, pistachios
• Caramelized bananas (decadent!)
• Ice cream or whipped cream for a dessert version.
• Sprinkle the surface of the pancakes with cinnamon if you like.

What happens if I over-mix the batter?

If you over-mix the batter, your pancakes will become dense and flat. You only need to mix until you incorporate the ingredients. A few lumps are good!

Why are my pancakes flat and not fluffy?

Likely your batter is too wet. Try adding a little more flour, a small amount at a time. Remember, don’t over-mix!

What should the consistency of pancake batter be?

Slightly thick (it should drip off a spoon slowly) and slightly lumpy.

4.98 from 36 votes

• ▢ 1 cup all purpose flour
• ▢ 2 tablespoon sugar
• ▢ 2 teaspoon baking powder
• ▢ 1/2 teaspoon salt
• ▢ 3/4 cup milk
• ▢ 1 egg
• ▢ 2 tablespoon butter, melted slightly cooled
• ▢ 1 large lemon (2 tsp zest plus 2 tbsp lemon juice)
• ▢ 1 1/4 cups fresh blueberries, washed and patted dry Note 1
• ▢ butter for cooking pancakes, about 1 tsp per batch Oil can be substituted (if necessary).

• MIX DRY INGREDIENTS: Whisk together and combine flour, sugar, baking powder and salt in a medium bowl to ensure blended with no lumps.

• ADD WET INGREDIENTS TO MAKE BATTER: Add milk, egg, melted butter, lemon zest, lemon juice. Mix with a fork until blended. Don't over mix. A few lumps are ok. Let batter sit for about 5 minutes while you heat the pan. Gently stir in blueberries.

• MAKE PANCAKES: Heat a non stick pan to medium high for several minutes, then lower to medium. Add a teaspoon butter. Using a 1/4 cup/59 ml measuring cup, scoop batter and place into pan. Repeat for as many pancakes will fit in pan without overcrowding. Wait patiently until bubbles form on the top (I mean it – wait!), about 3-5 minutes. Then flip pancakes and cook another 1-2 minutes. Transfer to plate. Repeat until all batter is used up. Serve immediately with butter and maple syrup or your favorite toppings on top of the pancakes. Or plain.

1. To use frozen blueberries instead of fresh: Defrost frozen berries in a colander by rinsing under cold water. Dry on paper towels. This will avoid the thawed blueberries bleeding into the batter.
2. Topping options:
   • Maple syrup (or other favorite syrups)
   • Applesauce or blueberry sauce
   • Sour cream, Greek yogurt or vanilla or plain yogurt
   • Chopped toasted nuts such as pecans, walnuts, macadamia, pistachios
   • Caramelized bananas (decadent!)
   • Ice cream or whipped cream for a dessert version.
   • Sprinkle the surface of the pancakes with cinnamon if you like.
3. Make Ahead:
   • To make a day ahead:
     • Make the batter and leave it in the fridge overnight, covered. DON’T add the blueberries until just before making the pancakes.
   • To freeze:
     • layer cooled pancakes in between parchment paper in an airtight container. OR
     • place pancakes in a single layer on a baking sheet. Place in freezer to flash freeze for 30 minutes. Transfer pancakes to a ziploc bag or sealed container.
     • may be frozen for up to 2 months.