Lemon Blueberry Pancakes are the best way to celebrate the weekend. Fluffy lemony pancakes studded with sweet, juicy blueberries topped with butter and real maple syrup. It doesn’t get much better than that. Yields 5 (2 pancake) servings.

Lemon Blueberry Pancakes

I firmly believe weekends should include pancakes.

Preferably lemon blueberry pancakes. Served in bed with a cup of coffee and while reading a good book. Or late at night, after a few bottles glasses of wine with a friend. Not that I’ve ever done that or anything.

Needless to say, there’s really no wrong time to enjoy a stack of pancakes.

Lemon Blueberry Pancakes

These pancakes are light, fluffy and delicious. You’re going to love them!

Lemon Blueberry Pancakes ingredients

To Make These Lemon Blueberry Pancakes You Will Need:

  • lemon zestLends distinct citrus flavor.
  • granulated sugar (white) – Adds a touch of sweetness and flavor.
  • unbleached all-purpose flourProvides structure to the pancakes.
  • baking powderIs what makes pancakes light and fluffy.
  • fine saltUse sea or pink himalayan salt to balance and enhance flavor.
  • eggLends richness and flavor.
  • milkLends flavor and aids in yielding a tender pancake.
  • vanilla extractAdds warmth and enhances all of the flavors in this recipe.
  • unsalted butter (melted and cooled) – Lends flavor and richness.
  • blueberriesAdds sweet and slightly floral flavor.
  • salted butter (softened) – For serving.
  • maple syrup – For serving. Pure maple syrup preferred.

massage lemon zest with sugar

In a large mixing bowl, add 1 tablespoon sugar and the zest from 1 large lemon (2 small) or about 1 tablespoon. Use your fingers to massage the sugar and zest together until it resembles wet sand.

flour, baking powder and salt

To that, measure and add 1-1/4 cups unbleached all-purpose flour, 1 tablespoon baking powder and 1/4 teaspoon fine salt.

whisk to combine

Use a whisk to combine.

add milk, egg and vanilla

Next crack in 1 large egg and measure and add 1 cup plus 2 tablespoons milk and 1 teaspoon pure vanilla extract.

whisk again to combine

Whisk until majority of the ingredients are combined.

add melted and cooled butter

Then pour in the (cooled) melted butter.

stir to combine

Continue to whisk until smooth, some lumps are fine, just try not to over mix.

pour 1/4 cup of batter per pancake

Preheat your griddle or skillet to 350° (or between medium and medium-high) and lightly spray with ghee oil spray or nonstick spray of choice.

Once preheated, pour 1/4 cup of the batter (per pancake) onto the hot griddle or pan.

drop in blueberries

Immediately drop the blueberries on top. I like to dot the blueberries with some of the batter from the pancake, just so the berries don’t burn once you flip them.

flip and repeat

Cook for 2 to 4 minutes on the first side or until golden underneath. Flip and continue cooking for a minute or two.

I like to transfer them on a rimmed baking sheet and slide into a preheated oven on the lowest temp (about 200°) and keep them warm while I’m making the rest.

Lemon Blueberry Pancakes

Now, all that’s left to do is slather the each lemon blueberry pancake with a little butter, top with extra blueberries and a dusting of powdered sugar, if you choose to.

Lemon Blueberry Pancakes

Lastly, drizzle with real maple syrup.

Lemon Blueberry Pancakes

WHAT TO SERVE WITH PANCAKES?

Because pancakes tend to be on the sweet side, I recommend a savory side.

HOW TO STORE PANCAKES:

Wrap 2 to 3 pancakes tightly in plastic wrap or store in an air-tight container for 2 to 5 days. Or wrap and store in a freezer safe container/bag for up to 3 months.

Lemon Blueberry Pancakes

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Lemon Blueberry Pancakes

Enjoy! And if you give these Lemon Blueberry Pancakes a try, let me know! Snap a photo and tag me on twitter or instagram!

Lemon Blueberry Pancakes

Lemon Blueberry Pancakes
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Yield: 5 servings

Lemon Blueberry Pancakes

Lemon Blueberry Pancakes are the best way to celebrate the weekend. Fluffy lemony pancakes studded with sweet, juicy blueberries topped with butter and real maple syrup. It doesn't get much better than that. Yields 5 (2 pancake) servings.

Ingredients

  • 1 tablespoon sugar
  • 1 tablespoon lemon zest
  • cup unbleached flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 cup plus 2 tablespoons milk
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 tablespoon unsalted butter, melted and cooled
  • 1 cup fresh blueberries, thawed if frozen

Instructions 

  • In a large mixing bowl, add sugar and lemon zest. Use your fingers to massage the sugar and zest together until it resembles wet sand.
  • Next, measure and add the flour, baking powder and salt. Whisk to combine.
  • Add in the egg, milk and vanilla. Whisk until just combined before adding in the (cooled) melted butter. Stir until butter is incorporated.
  • Preheat your griddle or skillet to 350° (or between medium and medium-high) and lightly spray with ghee oil spray or nonstick spray of choice.
  • Once hot, Use a 1/4 measuring cup (per pancake) and pour batter on to prepared griddle.
  • Immediately drop a few blueberries onto the pancakes. I like to dot the blueberries with some of the batter from the pancake, just so the berries don’t burn once you flip them.
  • Cook for 2 to 4 minutes on the first side or until golden underneath. Flip and continue cooking for a minute or two.
  • Transfer the pancakes to a rimmed baking sheet and keep warm in a 200° oven. Repeat with remaining batter and blueberries.
  • Serve topped with softened butter, extra blueberries and drizzle with real maple syrup.

Notes

How To Store Pancakes:
Wrap 2 to 3 pancakes tightly in plastic wrap or store in an air-tight container for 2 to 5 days. Or store in a freezer safe container/bag for up to 3 months.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 2pancakes, Calories: 227kcal, Carbohydrates: 33g, Protein: 7g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 55mg, Sodium: 405mg, Potassium: 146mg, Fiber: 2g, Sugar: 8g, Vitamin A: 290IU, Vitamin C: 4mg, Calcium: 216mg, Iron: 1mg