These lemon blueberry pancakes are the perfect weekend breakfast – light and fluffy, simple and delicious, brunch is calling! This simple recipe is loaded with lemon juice and zest, and fresh or frozen blueberries.
Add top these delicious citrus pancakes with drizzle on real maple syrup for a weekend treat. Ready in 15 minutes, gather everyone for a simple and healthy brunch.
Rise and shine with a fresh stack of these lemon blueberry pancakes! These are incredibly simple to make and require a few pantry staple and frozen ingredients for a tasty brunch.
Pancakes are a fantastic brunch recipe for guests – they are simple to make, cook quickly, and are total crowd-pleasers. Gather the family and/or friends around the table for a fresh stack of these pancakes.
These Lemon Blueberry Pancakes Are:
- Fluffy
- Airy
- Light
- Flavorful
- Citrusy
- Ready in about 15 minutes
- Great to serve as a brunch entrée or for a pancake bar
Easy Brunch Pancake Recipes You’ll Love!
These lemon blueberry pancakes are great for a quick cozy weekend breakfast, brunch, or brinner (breakfast for dinner!). They are the perfect recipe for brunch guests, or just for getting the whole family together to enjoy a slow weekend meal.
These pancakes are also great for having company over for a holiday brunch as well. Ready in under 30 minutes, these waffles are simple to get on the table, and they will go fast! You can see all my breakfast and brunch recipes on The Herbeevore here, and also if you are heading to a brunch at someone else’s home check out my brunch hostess gift guide for simple gift ideas the host will love!
What’s In These Pancakes with Lemon and Blueberries?
I stock up on organic produce with Misfits Market – they have a fantastic selection of in-season fruits & veggies, healthy pantry items, and great food finds for a fraction of grocery store prices! You can get $10 off your first $30 box by clicking here!
- Lemons – the juice and zest
- Blueberries – you can use fresh or frozen
- All Purpose Flour: I normally use King Arthur organic all purpose flour for all my baking recipes, I love the consistency and texture of the crumb this flour produces. If you are gluten free, then a gluten free flour would be a nice substitute in this dish.
- Sugar: I used a organic granulated sugar for these pancakes.
- Baking Powder: I use a no sodium baking powder to keep the amount of salt down in this dish. It’s a small change, but makes a huge difference in our health!
- Baking Soda: I used normal baking soda from my pantry
- Maple Syrup: for drizzling…and for natural sweetness without the refined sugar. And don’t even think about using fake pancake syrup… only the real deal maple syrup in this recipe!
How Do I Make These Pancakes with Frozen Blueberries?
- Mix all ingredients in a bowl, stir well to ensure there are no lumps in the batter. Grease a large frying pan or griddle.
- Add 1/4 cup of batter to the pan for each pancake and cook over low heat. When little bubbles form around the pancakes (around 6 or 7 minutes on my stovetop), flip and cook for a few minutes on the second side until golden brown.
- Stack, drizzle with maple syrup, and serve with fresh fruit!
The Best Non-Stick Pan for Pancakes
As a food blogger (and general cooking enthusiast), I use my pots and pans daily. Having a really good non-stick pan is essential in the kitchen, especially for pancakes and crepes. I love these non-stick pans which are stainless steel, have no Teflon coating, and are so durable you can use metal utensils on them! I used my non-stick griddle pan which I love for this recipe, and I also love this a non-stick wok which is prefect for stir fries. These get a 10/10 in my book!
More Simple Brunch Recipes You’ll Love
Honey Granola Recipe (Gluten Free, Refined Sugar Free)
Apple Pie Smoothie (Vegan, Gluten Free)
Farmhouse Blueberry Crumble Muffins (Vegan + GF Options)
Vegan Avocado Toast Options, 3 Delicious Ways! (Vegan, Gluten Free)
Get the Same Ingredients I Use For My Lemon Berry Pancakes Recipe
As always, if you make this lemon berry pancakes recipe be sure to leave me a comment, rate this recipe, and tag @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Lemon Blueberry Pancakes
Equipment
- Non-Stick Griddle Pan
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 tablespoon sugar
- 1 lemon zested, and juiced squeezed into the batter
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 eggs
- 2 cups milk I used plain unsweetened almond milk
- 2 tablespoons melted butter
- 1 cup blueberries
Instructions
- Whisk all ingredients in a bowl, stir well to ensure there are no lumps in the batter.
- Grease a large non-stick griddle pan, and heat it over medium heat.
- Once the pan is hot, add 1/4 cup of batter to the pan for each pancake and cook over low heat. When little bubbles form around the pancakes (around 3 to 4 minutes on my stovetop), flip and cook for a few minutes on the second side until golden brown.
- Stack, drizzle with maple syrup, and serve with fresh fruit!
Video
Notes
Save Money on Grocery Delivery!
I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! If you think organic produce is too expensive... think again, and give Misfits Market a look!Nutrition
Or tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!
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A great breakfast treat