These are the BEST lemon blueberry pancakes from scratch! These lofty hotcakes are tender, fluffy and bursting with sunshine. They almost melt in your mouth. Enjoy with butter, whipped cream, and drizzles of maple syrup.
Get ready to pull out the plates and forks. This easy pancake recipe comes together quickly. All you need are a few pantry staples, basic refrigerator items, and a basket of plump blueberries fresh from the farmers market.
When prepping breakfast for a busy family, these lemon blueberry pancakes are what tasty dreams are made of. Just like lemon blueberry crepes, this delicious home-cooked meal is quick and simple to make.
During a recent brunch, guests said my lemon blueberry pancakes are “emotionally satisfying.” They rival hotcakes from American diners serving breakfast 24/7, and taste better than double blueberry pancakes at IHOP.
You may be wondering: what makes this unfussy recipe for lemon blueberry pancakes so special? It’s a mouthwatering combination of several things.
The pancake batter is beautifully scented. As the aroma of lemon, melted butter, cinnamon and vanilla fills the kitchen everyone gets excited to eat.
Hot off the skillet, these pancakes have golden exteriors that are delicately crisp. Tucked inside these thick fluffy hotcakes, are plenty of juicy berries. Go ahead – slather them with lots of butter. Enjoy this meal without regrets.
Providing a boost of energy to start the day, pancakes are an ideal choice for weekday breakfast or Sunday brunch. Or enjoy them as a “reverse meal” – what our family calls breakfast for dinner.
Make tiny silver-dollar-sized pancakes for the kids. For adults, make a large stack of hotcakes to satisfy hearty appetites.
If you’re a pancake lover, it’s time to mix things up. Add these scrumptious pancake recipes to your meal plan rotation.
- Funfetti Pancakes from Scratch
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- Best Buttermilk Pancakes
- ALL-PURPOSE FLOUR: Provides structure for the lemon blueberry pancakes. It also ensures the consistency of the batter isn’t too wet or thin. If you’re gluten free, use a cup for cup gluten-free blend.
- GRANULATED SUGAR: Provides sweetness for the recipe and aids with browning and crisping during cooking. It also slows the development of gluten in the batter so the hotcakes are tender and fluffy.
- BAKING POWDER: Creates bubbles in the pancake batter that get trapped by the gluten. These bubbles help the pancakes rise and become light, fluffy and golden. This recipe has a lot of baking powder for extra-fluffy lemon blueberry pancakes.
- GROUND CINNAMON: Adds warmth and spice to the hotcakes. If desired, you can leave out the cinnamon and add lemon zest instead.
- WHOLE MILK: Adds richness, moisture and flavor to the batter, giving it a nice thick texture. But if you don’t have it on hand, use 2% instead.
- LARGE EGGS: Provide structure, leavening, and richness to the batter. They help bind the other ingredients together. Make sure to use room temperature eggs so they’ll easily incorporate into the batter.
- MELTED BUTTER: Adds richness and texture, and keeps the pancakes moist and tender.
- LEMON JUICE: Contributes to leavening in the batter to help make the hotcakes light and fluffy. Lemon also pairs well with blueberries. It enhances their fruity flavor.
- PURE VANILLA EXTRACT: Enhances the flavor of the other ingredients. Because of it’s buttery flavor and delicious aroma, I prefer using Mexican vanilla extract.
- FRESH BLUEBERRIES: At the market, look for ripe berries with unbroken skins. The sweeter the berries the better.
RECIPE PREP: Pull out a large griddle or non-stick skillet so it’s ready to go. Put it on aside on an unheated stovetop.
- STEP 1: In a medium bowl, whisk together the dry ingredients: flour, sugar, baking powder, salt and cinnamon.
- STEP 2: In a large bowl, whisk together the wet ingredients: milk, eggs, melted butter, and vanilla extract.
- STEP 3: Add dry ingredients to wet ingredients. Whisk just until no large lumps remain. There will still be small lumps and streaks of flour in the batter. That’s exactly how pancake batter should look. What’s most important: don’t over-mix the batter. Add fresh blueberries to the bowl.
- STEP 4: Gently fold blueberries into the batter. Let the batter rest for at least 10 minutes. For fluffy pancakes, do not skip this important step. Heat the skillet over medium heat. Grease it well with butter or non-stick cooking spray.
- STEP 5: Pour 1/4 cup pancake batter onto the skillet for each pancake. Bubbles will form on the surface. When bubbles begin to pop and the outer edges are set, flip the pancakes over. Cook 1 to 2 minutes, or until the middles are cooked through and the surface is golden brown. Serve immediately with butter, maple syrup, and extra blueberries.
KITCHEN TIP: Don’t let the skillet get too hot. Once a group of pancakes are done, remove the pan from heat. Wait 1 minute then re-grease the pan. Pour the batter for the next set of pancakes. Return the skillet to the hot burner.
These are the most commonly-asked questions when making lemon blueberry pancakes, and the most helpful answers for recipe success.
Yes! You can substitute frozen blueberries for fresh blueberries in the same amount. Just add them to the pancake batter. No need to defrost the berries. Just know that frozen blueberries tend to burst during cooking, so they may be purple streaks throughout the pancakes.
Instead of whole milk, use almond milk or another non-dairy option. Replace melted butter with melted coconut oil.
Try adding raspberries, blackberries, or sliced strawberries to the pancake batter. You can also use mini chocolate chips.
Have you ever noticed how the first batch of pancakes is not as good as subsequent batches? It’s because the later batches were made with pancake batter that had time to rest!
Letting pancake batter rest is an easy hands-off step to achieve tender lofty pancakes. While resting, the liquid in the batter moistens and hydrates the flour, breaking up some of the lumps. The baking powder uses the time to create air bubbles for better leavening and rise.
This can be caused by several factors: Too much flour in the batter. The baking powder was expired or no longer fresh. The batter was over-mixed. The batter was not given time to rest.
As the pancakes cook, bubbles will begin to form on the surface. When the bubbles begin to pop and the edges of the pancakes are set, it’s time to flip them over. Once flipped, cook until the hotcakes are golden blonde and cooked in the middle.
Preheat oven to 200°F. Place a wire rack on a baking tray to provide good air circulation around the pancakes. Arrange hotcakes in a single layer on the rack. Store in the warm oven until serving time.
Layer the pancakes between sheets of parchment paper, then wrap the stack in foil. Transfer the foil pouch to a zip-top freezer bag or an airtight container. Freeze up to 1 month.
Preheat oven to 350°F. Arrange frozen pancakes in a single layer on a cookie sheet. Reheat for 10 minutes or until warm. Enjoy immediately.
Melt butter in a skillet on stovetop. Turn the heat to low. Add frozen pancakes to the pan. Flip the hotcakes every 30 seconds until the edges are crisp and the centers are soft and warm.
MORE BLUEBERRY RECIPES
If you loved these lemon blueberry pancakes, you’ll also enjoy these delicious recipes bursting with blueberries. They’re perfect for breakfast, snacking or dessert. Pin your favorites to Pinterest.
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These are the fluffiest lemon blueberry pancakes. They’re golden, tender and delicious. Make a double batch of these hotcakes. Enjoy half for brunch. Freeze the rest for later.
LEMON BLUEBERRY PANCAKES
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tablespoons baking powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground cinnamon
- 2 cups whole milk
- 2 large eggs
- 4 tablespoons (1/4 cup) butter, melted
- 2 tablespoons lemon juice
- 1 1/2 teaspoons vanilla extract
- 1 cup fresh blueberries
FOR GREASING THE GRIDDLE
- Butter or non-stick cooking spray
FOR SERVING – OPTIONAL
- Maple syrup
- Whipped cream
- Fresh blueberries
- In a medium bowl, whisk together dry ingredients: flour, sugar, baking powder, salt and cinnamon. In a large bowl, whisk together wet ingredients: milk, eggs, melted butter, and vanilla.
- Add dry ingredients to wet ingredients. Whisk just until no large lumps remain. There will still be small lumps and streaks of flour in the batter. That’s exactly how pancake batter should look. What’s most important: don’t over-mix the batter.
- Add fresh blueberries to the bowl and gently fold them into the batter. Let the batter rest for at least 10 minutes. For fluffy pancakes with a lofty rise, do not skip this important step.
- Heat a large skillet or griddle over medium heat. Grease it well with butter or non-stick cooking spray. Pour 1/4 cup pancake batter onto the skillet for each pancake. Bubbles will form on the surface. When bubbles begin to pop and the outer edges are set, flip the pancakes over. Cook 1 to 2 minutes, or until the middles are cooked through and the surface is golden brown.
- Serve immediately with butter, maple syrup and additional blueberries. If desired, add dollops of whipped cream on top.
KITCHEN TIP: Don’t let the skillet get too hot. If it’s too hot the pancakes will be too dark on the outside, and uncooked in the middle. Once a group of pancakes is done, remove the pan from heat. Wait 1 minute then re-grease the pan. Pour the batter for the next set of pancakes. Then return the skillet to the hot burner.
HOW TO KEEP PANCAKES WARM: Preheat oven to 200°F. Place a wire rack on a baking tray to provide good air circulation around the pancakes. Arrange hotcakes in a single layer on the rack. Store in warm oven until serving.
- Prep Time: 5 Minutes
- Rest Time: 10 Minutes
- Cook Time: 3 Minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: Lemon Blueberry Pancakes, Blueberry Pancakes, Fluffy Pancakes, Pancake Recipe, Hotcakes
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