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Lemon Blueberry Pancakes l SimplyScratch.com

Lemon Blueberry Pancakes

Print Recipe
Sweet blueberries and tart lemon zest are mixed into fluffy pancake batter.
Course Breakfast & Brunch
Cuisine American
Keyword blueberries, breakfast, brunch, lemon, pancakes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 4 servings
Calories 285
Author Laurie McNamara


  • cup unbleached flour
  • 1 tablespoon baking powder
  • 2 teaspoon sugar
  • 1/4 teaspoon kosher salt
  • 1 lemon zested
  • 18 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


  • In a medium bowl combine the flour, baking powder, 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° 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° oven. Repeat with remaining batter.
  • Top with real butter and drizzle with real maple syrup.


Serving: 2pancakes | Calories: 285kcal | Carbohydrates: 41g | Protein: 9g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 513mg | Potassium: 207mg | Fiber: 2g | Sugar: 9g | Vitamin A: 373IU | Vitamin C: 17mg | Calcium: 276mg | Iron: 1mg