Go Back Email Link
–+ servings
blueberry citrus pancakes with maple syrup and cinnamon vegetarian brunch recipes easy pancakes for breakfast with frozen blueberries

Lemon Blueberry Pancakes

Kelly Jensen
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
Print Recipe Pin Share Tweet
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, Brunch
Cuisine American, Dairy Free
Servings 6 servings
Calories 278 kcal

Equipment

  • Mixing Bowl
  • 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 Sea 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

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
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!