Perfect Morning Bliss: Lemon Blueberry Pancakes Recipe

Fluffy lemon blueberry pancakes burst with vibrant, sunshine-kissed flavors that dance across your morning plate.

Weekend breakfast champions understand the magic of converting simple ingredients into extraordinary culinary experiences.

Citrusy zest and sweet, plump berries create a symphony of taste that awakens sleepy taste buds.

Professional and home cooks alike appreciate how these pancakes elevate ordinary mornings into delightful celebrations.

Delicate, golden rounds studded with juicy berries promise a breakfast that feels both comforting and sophisticated.

Bright, tangy notes mingle with soft, pillowy textures, making each bite a delightful surprise.

Mornings will never feel mundane when you can whip up these irresistible, crowd-pleasing pancakes.

Pancakes with a Sunny Burst of Berries

• Burst of Citrusy Freshness: Lemon zest and juice infuse these pancakes with a bright, tangy flavor that cuts through the sweetness, creating a refreshing breakfast experience that wakes up your taste buds.
• Texture Magic: The careful mixing technique ensures ultra-fluffy pancakes with a tender crumb, while the burst of juicy blueberries adds delightful pops of moisture and natural sweetness throughout each bite.
• Quick and Easy Breakfast Charm: This recipe comes together in under 30 minutes, making it perfect for lazy weekend mornings or spontaneous breakfast cravings when you want something special without complicated prep work.
• Summer Breakfast Celebration: Combining seasonal blueberries with bright lemon creates a breakfast that captures the essence of summer, turning an ordinary morning into a delightful culinary moment that feels like a mini vacation on your plate.

Gather What You Need for Fluffy Citrus Bliss

• All-Purpose Flour: A soft white flour that provides the base structure and fluffy texture for pancakes.
• Granulated Sugar: Adds sweetness and helps with browning of the pancakes.
• Baking Powder: Essential leavening agent that helps pancakes rise and become light and fluffy.
• Salt: Enhances overall flavor and balances the sweetness.
• Lemon Zest: Bright citrus flavor that complements the blueberries and adds aromatic notes.

• Milk: Provides moisture and helps create a smooth, consistent batter.
• Eggs: Bind the ingredients together and add richness to the pancakes.
• Unsalted Butter: Adds richness, flavor, and helps prevent sticking during cooking.
• Lemon Juice: Provides tangy flavor and helps activate the baking powder.

• Fresh Blueberries: Sweet, juicy berries that add bursts of flavor and color to the pancakes.
• Maple Syrup: Classic pancake topping that adds sweetness and complements the lemon and blueberry flavors.

Mixing, Pouring, and Flipping with Zest

Step 1: Prepare Dry Ingredients

• Flour
• Sugar
• Baking powder
• Salt
• Lemon zest

Set the mixture aside.

Step 2: Mix Wet Ingredients

• Milk
• Eggs
• Melted butter
• Lemon juice

The mixture might look slightly curdled, which is perfectly fine.

Step 3: Combine Batter

Pour wet ingredients into dry ingredients. Stir until just combined, keeping the batter thick. Be careful not to overmix to keep the pancakes fluffy. Gently fold in fresh blueberries.

Step 4: Heat Cooking Surface

Preheat a pancake griddle or skillet over medium-high heat. Grease the surface with of butter.

Step 5: Cook Pancakes

When the surface is hot, pour of batter for each pancake. Cook until edges set and bubbles form in the center, about 3-4 minutes. Flip and cook an additional 2 minutes until golden brown. Repeat with remaining batter.

Step 6: Serve and Enjoy

Plate the warm pancakes. Drizzle with maple syrup and top with extra fresh blueberries. Enjoy your delightful breakfast treat!

Tips for Tender Bites and Juicy Berries

• Zest Like a Pro: Use a microplane or fine grater to extract only the yellow part of the lemon, avoiding the bitter white pith for maximum citrusy flavor.
• Prevent Blueberry Bleeding: Toss fresh blueberries in a teaspoon of flour before adding to the batter to prevent them from sinking and creating purple streaks.
• Batter Consistency Matters: Mix wet and dry ingredients until just combined, leaving small lumps to ensure tender, fluffy pancakes that aren't tough or dense.
• Perfect Griddle Temperature: Check heat by sprinkling water on the surface – droplets should sizzle and dance, indicating ideal cooking temperature for golden-brown pancakes.
• Batch Brilliance: Keep cooked pancakes warm in a 200°F oven on a baking sheet while preparing the remaining batch, maintaining heat and freshness for serving.

Store Pancakes Without Losing the Fluff

• Refrigeration: Store leftover pancakes in an airtight container lined with parchment paper between layers. Seal tightly and refrigerate for up to 3 days to maintain freshness and prevent sogginess.
• Freezing: Separate pancakes with wax paper, place in a freezer-safe bag, and freeze for up to 2 months. Label the bag with the date to track storage time.
• Reheating: Warm refrigerated pancakes in a toaster or microwave for 30-45 seconds until heated through. For frozen pancakes, thaw overnight in the refrigerator before reheating. Revive their crispy edges by briefly toasting or warming in a skillet with a touch of butter.

Toppings That Take These to Brunch Stardom

• Brew Bright Morning Companion: Pair these zesty lemon blueberry pancakes with a freshly brewed light roast coffee, which complements the citrusy notes and cuts through the pancakes' sweetness.
• Smooth Breakfast Enhancer: Serve alongside a chilled glass of vanilla almond milk or a creamy Greek yogurt smoothie to balance the pancakes' tangy and fruity flavors.
• Sweet Syrup Symphony: Top the pancakes with a homemade blueberry compote or lavender-infused honey instead of traditional maple syrup to elevate the breakfast experience with complex, layered tastes.
• Fresh Fruit Flourish: Garnish with extra fresh blueberries and thin lemon slices to intensify the pancakes' bright, summer-like character and add a refreshing visual appeal.

Pancake Twists to Try Next Weekend

• Berry Bliss Variation: Swap blueberries for mixed berries like raspberries, strawberries, and blackberries to create a colorful and vibrant pancake experience.
• Tropical Sunshine Spin: Replace lemon zest with orange zest and add shredded coconut to the batter for a tropical-inspired breakfast treat.
• Nutty Crunch Edition: Incorporate chopped almonds or pecans into the batter and sprinkle additional nuts on top for added texture and rich, toasted flavor.
• Gluten-Free Wellness Option: Use gluten-free flour blend instead of regular flour, ensuring those with dietary restrictions can enjoy these delicious pancakes without compromising taste or texture.

Lemon Blueberry Pancakes Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 14 reviews

• Total Time: 35 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Zesty lemon and sweet blueberries dance together in these irresistible pancakes, creating a breakfast masterpiece that whispers comfort and excitement. Fluffy, golden stacks promise a morning adventure where fresh blueberries and citrus notes invite warm maple syrup and pure breakfast joy.

---

Ingredients

Scale 1x2x3x

Dry Ingredients:

• 1.5 cups (187 g) all-purpose flour
• 2 teaspoons baking powder
• 2 tablespoons granulated sugar
• 0.5 teaspoon salt
• 2–3 teaspoons lemon zest (from 1 large lemon)

Wet Ingredients:

• 1 cup (240 milliliters/8 fluid ounces) whole milk
• 2 large eggs
• 4 tablespoons (¼ cup or 56 grams) unsalted butter, melted
• 2 tablespoons fresh lemon juice (from 1 large lemon)

Cooking and Topping:

• 1 cup fresh blueberries
• 1–2 tablespoons unsalted butter for cooking

Cook Mode Prevent your screen from going dark

---

Instructions

1. Combine all-purpose flour, granulated sugar, baking powder, salt, and freshly grated lemon zest in a spacious mixing bowl, creating a fragrant dry ingredient base.
2. Whisk together whole milk, large eggs, melted unsalted butter, and freshly squeezed lemon juice in a separate container, allowing the mixture to develop a slightly textured appearance.
3. Delicately merge the wet and dry ingredients, stirring until just incorporated, maintaining a slightly lumpy batter that promises tender pancakes.
4. Gently introduce plump, fresh blueberries into the batter, distributing them evenly without crushing the delicate fruit.
5. Heat a non-stick griddle or large skillet to medium-high temperature (around 375°F or 190°C), lightly coating the surface with of butter.
6. Ladle approximately of batter for each pancake, creating uniform circles on the hot surface.
7. Monitor the pancakes carefully, waiting for distinctive bubbles to form and edges to set, which typically takes 3-4 minutes.
8. Skillfully flip each pancake, allowing the reverse side to develop a golden-brown hue for an additional 2 minutes.
9. Transfer the completed pancakes to a warm serving plate, creating an inviting stack.
10. Embellish with a generous drizzle of pure maple syrup and scatter additional fresh blueberries as a vibrant, appetizing garnish.

Notes

• Zesty lemon and sweet blueberries create a burst of refreshing morning flavor that transforms ordinary pancakes into a delightful breakfast experience.
• Avoid overmixing the batter to ensure light, fluffy pancakes with a tender crumb that melts in your mouth.
• Fresh blueberries add natural sweetness and juicy pockets of flavor throughout each pancake, making every bite exciting.
• Medium-high heat is crucial for achieving perfectly golden-brown pancakes with a crisp exterior and soft interior.
• Letting the batter rest slightly helps the flour absorb liquid, resulting in more consistent and smoother pancake texture.
• Make ahead tip: Pancake batter can be prepared the night before and stored in the refrigerator, saving precious morning preparation time.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 360 kcal
• Sugar: 12 g
• Sodium: 330 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 2 g
• Protein: 8 g
• Cholesterol: 120 mg