Lemon Blueberry Pancakes
Fluffy Lemon Blueberry Pancakes made with fresh blueberries and lemon zest.Easy homemade breakfast recipe ready in just 25 minutes.Perfect for brunch, weekend breakfast, or meal prep.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1 egg
- 2 tablespoons butter melted and slightly cooled
- Zest of 1 large lemon about 2 teaspoons
- 2 tablespoons fresh lemon juice
- 1 1/4 cups fresh blueberries washed and patted dry
- Butter for cooking pancakes
- Maple syrup or favorite toppings for serving
Instructions
Step 1: Mix Dry Ingredients
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined and lump-free.
Step 2: Make the Pancake Batter
- Add the milk, egg, melted butter, lemon zest, and lemon juice to the dry ingredients. Stir gently with a fork or whisk until just combined. Do not overmix the batter. A few small lumps are perfectly fine.
- Let the batter rest for 5 minutes while heating the pan. Gently fold in the blueberries.
Step 3: Cook the Lemon Blueberry Pancakes
- Heat a nonstick skillet or griddle over medium heat. Add about 1 teaspoon butter.
- Using a 1/4 cup measuring cup, pour the batter into the pan. Cook until bubbles form on the surface and the edges begin to set, about 3–5 minutes.
- Flip the pancakes carefully and cook for another 1–2 minutes until golden brown and fully cooked.
- Transfer to a plate and repeat with the remaining batter. Serve warm with butter, maple syrup, fresh blueberries, or extra lemon zest.
Notes
- Add a splash of vanilla extract for extra warmth and flavor.
- Greek yogurt can replace part of the milk for thicker pancakes.
- Top with whipped cream, powdered sugar, or lemon curd for a brunch-style presentation.
- For extra sweetness, drizzle with blueberry syrup.