Lemon Blueberry Pancakes

I firmly believe summer mornings should include pancakes. Lemon Blueberry Pancakes.

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Preferably lemon blueberry pancakes… in bed. With a cup of coffee and while reading a book on ones iPad. Or late at night, after a few bottles glasses of wine with your bff (I’m looking at you Nichole). Because when you both share an affinity for all things lemon and blueberry, it just makes sense.

I’m really the only one who makes pancakes around these parts. I have one kid in pancake training but until she can put down her phone (insert eyeroll emoji) to concentrate and not burn the pancakes, well… I suppose it’ll be me for a while.

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If you can believe it, I’ve blogged, re-blogged and blogged again… this recipe. That’s THREE times I’ve updated the photos and the recipe. Kind of ridiculous and kind of necessary because these pancakes are pretty delicious and if you could’ve seen the photos… I cringe.

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Grab your flour, baking powder, salt, sugar, melted butter, vanilla extract, milk,  egg, blueberries and a lemon.

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Throw the flour, baking soda, sugar, salt and lemon zest into a mixing bowl.

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Give it a good whisking to combine.

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Crack in one egg…

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…add in 1/2 teaspoon (or more to your taste) pure vanilla extract…

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…then pour in 1 cup and 2 tablespoons whole milk.

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Whisk until majority of the ingredients are combined…

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…then pour in the (cooled) melted butter.

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Then whisk until smooth, but being careful not to overmix.

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You can now do one of two things; you could dump the blueberries into the batter (like moi)..

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…and very carefully and slowly mix them in orrrrr you could first pour 1/4 cup of the batter onto the hot griddle or pan and drop the blueberries on top, then dot the blueberries with a little extra of the batter so they don’t burn. Either way it’s totally up to you.

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Once you’ve decided on the method, preheat your griddle or pan over medium/medium-high (375 degrees) heat. I add a 1/2 to 1 full teaspoon of coconut oil to the griddle while it preheats.

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This is the coconut oil I currently have in my pantry. LOVE!

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Flip the pancake when the bubbles pop and they don’t refill with the batter… and repeat.

I like to keep them on a small rimmed baking sheet in a preheated oven on the lowest temp (about 200 degrees) and keep them warm while I’m making the rest.

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All that’s left to do is smother each pancake with a little butter and drizzle with real maple syrup.

And add a few extra blueberries because you can.

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Enjoy! And if you give this Lemon Blueberry Pancakes a try, let me know by snapping a photo and tagging me on twitter or instagram!

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My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 


Lemon Blueberry Pancakes

Sweet blueberries and tart lemon zest

Yield: 8 medium pancakes

Prep Time: about 20 minutes

Cook Time: about 20 minutes

Total Time: about 40 minutes


1 1/4 cup unbleached flour

1 tablespoon baking powder

2 teaspoon sugar

1/4 teaspoon kosher salt

1 lemon, zested

1 cup plus 2 tablespoons whole milk

1 large egg

1/2 teaspoon pure vanilla extract

2 tablespoon unsalted butter, melted and cooled

3/4 cup fresh blueberries, thawed if frozen

coconut oil, for griddle or pan


In a medium bowl combine the flour, baking soda, sugar, salt and lemon zest. Whisk to combine.

Add in the egg, vanilla and milk, whisk until just combined before adding in the (cooled) melted butter. Whisk until butter is incorporated.

Preheat your griddle to 375 degrees or about medium/medium-high heat. Once warm, lightly grease your griddle with coconut oil. Using a 1/4 measuring cup, pour batter on to prepared griddle. Drop blueberries on to pancake and cover with batter to avoid burning your berries. Cook for 2 to 3 minutes or once the bubbles around the edge of the pancakes pop and do not refill. Cook for a minute or two before transferring the pancakes to a rimmed baking sheet and keep warm in a 200 degree oven. Repeat with remaining batter.

Top with real butter and drizzle with real maple syrup.

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12 Responses to “Lemon Blueberry Pancakes”

  1. #
    The Answer Is Chocolate — June 23, 2010 at 5:47 pm

    Oh I'd better not let my husband see these! I think I'll surprise him on a day when I need him to do something 🙂

  2. #
    Ott, A. — June 23, 2010 at 11:22 pm

    lemon's and blueberries…I think that would be a unique combination. My husband makes Choc. Chip pancakes so perhaps I can get him to try this recipe.

  3. #
    Yenta Mary — June 24, 2010 at 7:53 am

    O … M … G!!!

  4. #
    Kate — September 13, 2010 at 6:20 pm

    Sounds fantastic. And, I love how you've written the labels on the photo. I've got to figure out how to do that 🙂 Thanks, Kate @kateiscooking

  5. #
    Amanda — September 14, 2010 at 2:42 am

    yuuuummm!! i absolutely love blueberry pancakes…can't wait to try them with lemon! oh, and i totally agree about the real maple syrup thing…wayy better.


  6. #
    Alisa — September 14, 2010 at 3:58 pm

    Yum!This looks so delicious, I love your photos.I saw your blog from the foodie blog roll and I like what you have here.if you won't mind I'd love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it's

  7. #
    camelia — September 14, 2010 at 6:01 pm


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  8. #
    Jennifer — May 30, 2011 at 4:17 pm

    I've had really bad luck with pancake recipes but tried this one out because I happened to have a lemon and fresh blueberries. This pancake recipe turned out to be A-MA-ZING! Uber yum. Thanks!

  9. #
    Tiffany — December 24, 2011 at 12:50 am

    I have made these a bunch of times and I had to come back and make a comment. They are soooo delicious! I love them, and so has everyone else I have made them for. Only thing I do different is use cake flour because it makes them so light. Thanks for a great recipe!!!.

  10. #
    Donna — February 19, 2012 at 12:14 am

    This looks like the pancake recipe I have been searching for: blueberry..check…lemon…check…fluffy factor…mega-check…

    One question…would these work as well with buttermilk..instead of whole milk..or would that screw up everything? Also ..should these be cooked patiently on low or medium heat…I want them to mimick your extremely light and pillow-like (not thin or dark)

  11. #
    Loe — April 18, 2012 at 10:41 am

    I made these yesterday for dinner!!!! (BRINNER!) They were so yummy!!! Perfect way to end a stressful day! 😉 Thank you for sharing the recipe!

  12. #
    abby — January 28, 2017 at 2:32 pm

    Throughout the recipe and ingredient list you alternate between baking soda and baking powder..which one should i use?

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