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    Posted In: Breakfast
    June 6, 2019 — Updated January 22, 2020 — by Julie — 3 Comments

    Home » Delish » Breakfast » Lemon Blueberry Pancakes

    Lemon Blueberry Pancakes

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    These sweet fluffy lemon blueberry pancakes are my all-time favorite breakfast and a late-night snack. Made in under 10 minutes, these easy pancakes will please the entire family! 

    stacked pancakes with syrup and blueberries on the side

     

    Original Pancakes and Blueberry Pancakes are my favorite breakfast to eat on cold winter mornings hands down!

    Lemon goes great with everything, in my opinion, so I had to add some to my pancakes.

    I didn’t add lemon juice however I did add plenty of fresh lemon zest and it turned out fantastic.

    The secret to fluffy soft pancakes? I thought you’d never ask! A generous amount of baking powder will make your pancakes rise very nicely.

    Nothing better than a plate of fluffy pancakes smothered in maple syrup. 

     

    Why This Recipe Works: 

    • The batter isn’t runny therefore it won’t spread all over your skillet.
    • No buttermilk required.
    • The baking powder helps these nice and fluffy.

    Ingredients You’ll Need:

    • Whole Milk
    • All-Purpose Flour
    • Baking Powder
    • Salt
    • Sugar
    • Unsalted Butter
    • Egg
    • lemon zest
    • Frozen or Fresh Blueberries

     

    How To Make Lemon Blueberry Pancakes 

    These pancakes are super easy to make, this is all you have to do:

    1. Rinse your blueberries and pat them completely dry.
    2. In a large bowl, combine the milk, egg, unsalted melted butter, and sugar until well combined. 
    3. Add the flour, baking powder, and salt. Do not overmix.
    4. Fold in the blueberries.
    5. Heat some butter in a small skillet over medium-high heat
    6. Add about 1/4 cup of the batter and cook for 2-3 minutes on each side.

     

    pancake batter with blueberries on the side and a spatula in a bowl

     

    Top Tip for Lemon Blueberry Pancake Success: 

    Let the batter be lumpy, do not overmix. A thick lumpy batter makes wonderful fluffy and delicious pancakes.

     

    blueberry pancake cooking in a black skillet

     

    Blueberries aren’t always in season so frozen blueberries work perfectly fine. Serve these delicious pancakes with some fresh lemon zest, maple syrup, and some hot coffee! I’m almost certain you’ll enjoy these as much as I did.

    More Delicious Breakfast Recipes You’ll Enjoy: 

    • Soft Scrambled Eggs

    • Banana Muffins

    • Pineapple Banana Smoothie 

    • French Toast

    • Banana Pancakes 

    • Mango Banana Smoothie

     

    stacked pancakes with syrup and blueberries on the side

    Lemon Blueberry Pancakes

    Print Recipe Pin Recipe
    Course: Breakfast
    Cuisine: American
    Prep Time: 3 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 8 minutes minutes
    Servings: 6 servings
    Calories: 248kcal
    Author: Julie Maestre
    Sweet lemon blueberry pancakes made in under 10 minutes! The ultimate weekend breakfast or midnight snack. 

    Ingredients

    • 1 1/2 cups all purpose flour
    • 1 cup whole milk
    • 3 tsp baking powder
    • 1/8 tsp salt
    • 2 tbsp granulated sugar
    • 1 egg
    • 1-2 cups blueberries
    • 4 tbsp unsalted butter
    • 1 tsp fresh lemon zest

    Instructions

    • In a large bowl, combine the egg, milk, melted unsalted butter, and sugar. 
    • Add the all-purpose flour, baking powder, and salt and mix until well combined. 
    • Fold in the blueberries and lemon zest.
    • Heat some butter in a small skillet over medium heat.
    • Add about 1/4 cup to the skillet and cook for 2-3 minutes on each side. 
    • Serve with maple syrup, extra butter, and enjoy! 

    Notes

    • Do not over mix the batter. 
    • Rinse the blueberries and pat them dry before folding them in the pancake batter. 
    • Let the melted butter cool before mixing with the egg and milk. 

    Nutrition

    Calories: 248kcal | Carbohydrates: 34g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 80mg | Potassium: 368mg | Fiber: 1g | Sugar: 8g | Vitamin A: 355IU | Vitamin C: 2.4mg | Calcium: 165mg | Iron: 1.9mg
    Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!

    Filed Under: Breakfast

    Reader Interactions

    Comments

    1. SayAlhamdulillah says

      October 29, 2020 at 2:19 pm

      5 stars
      This recipe is the BEST!!!

      Reply
    2. Darlene says

      June 19, 2019 at 8:17 pm

      I made this tonight and they were delicious, thank you for sharing your recipe

      Reply
    3. Bruno says

      June 6, 2019 at 6:10 pm

      5 stars
      Wow looks like a delicious Saturday morning breakfast… definitely going to give this a go. Thanks for sharing

      Reply

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    Hi, I'm Julie! I’m extremely fortunate to make a living doing what I truly love – creating and sharing my favorite “can’t live without” recipes with readers from all over the world.

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