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Lemon Blueberry Pancakes Recipe

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.

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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

stack of blueberry lemon pancakes with fresk real pure maple syrup on a plate with lemons

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!

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How Do I Make These Pancakes with Frozen Blueberries?

  1. Mix all ingredients in a bowl, stir well to ensure there are no lumps in the batter. Grease a large frying pan or griddle.
  2. 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.
  3. 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!

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More Simple Brunch Recipes You’ll Love

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!

Let’s keep in touch – make sure to sign up for my newsletter to get free recipe inspiration. And don’t forget to follow over on Pinterest, Instagram , & my YouTube channel – I’d love to connect with you there! 

 

blueberry citrus pancakes with maple syrup and cinnamon vegetarian brunch recipes easy pancakes for breakfast with frozen blueberries

Lemon Blueberry Pancakes

The Herbeevore
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.
5 from 1 vote
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast, Brunch
Cuisine American, Dairy Free
Servings 6 servings
Calories 278 kcal

Equipment

  • Mixing Bowl
  • Non-Stick Griddle Pan

Ingredients
  

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

Calories: 278kcalCarbohydrates: 42gProtein: 9gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 74mgSodium: 321mgPotassium: 212mgFiber: 2gSugar: 9gVitamin A: 341IUVitamin C: 4mgCalcium: 196mgIron: 2mg
Keyword blueberry lemon pancakes, blueberry pancakes with lemon, fancy brunch pancakes, fancy pancake recipe, gourmet pancakes, lemon blueberry pancakes, lemon pancakes with blueberry pancakes
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Posted in American, Breakfast, Easy Weeknight Meals, For Entertaining, Pantry Recipes, Summer Recipes, The Herbeevore Recipes, Vegetarian Recipes

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