Bright, fluffy, and lemon-zingy, these lemon blueberry pancakes combine juicy berries, buttermilk, and fresh citrus into your new weekend favorite. The golden edges, pillowy texture, and pop of tart-sweet blueberries are reason enough to grab your whisk.
There’s something almost unfairly happy about these pancakes. Maybe it’s the citrusy scent of lemon zest floating through the kitchen or the way the blueberries get jammy and burst just slightly when warmed. Either way, you end up with a stack that feels both refreshingly light and totally comforting. Perfect for slow weekend mornings, midday brinner, or whenever your fridge is harboring a few lonely lemons and a container of soon-to-be-overripe berries. Bonus: these freeze like champs, so I always feel smug doubling the batch.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Lemon Blueberry Pancakes Recipe
These aren’t the kind of pancakes that sit heavy in your belly like carb boulders. Thanks to whipped egg whites and buttermilk, they stay light and fluffy, yet full of citrus flavor. Plus, you don’t even have to fold berries into the batter—just plop them right on top while they cook.
- Bright lemon flavor: The zest and juice really sing against the buttermilk backdrop, without overpowering.
- Buttermilk magic: It keeps the pancakes tender and adds that subtle tangy depth that milk just can’t match.
- Whipped egg whites = fluff heaven: A little extra step, sure, but it makes these pancakes lift like clouds.
- Blueberry bursts: Instead of purple smears in the batter, the berries get juicy pockets of sweet-tart flavor as they cook on the surface.
- Make-ahead friendly: They freeze like tiny, delicious frisbees. Reheat and you’re back to Sunday morning, anytime.
- Mixes up in one bowl (well, three bowls): Okay, three. But one for dry, one for wet, one for egg whites. It’s worth it.
Ingredient Notes
All simple stuff, but with a few pro-tips hidden in between. Let’s walk through the lineup.
- All-purpose flour: Just standard white flour. You can sub half with whole wheat if you’re feeling angelic (they’ll be slightly denser).
- Granulated sugar: Just enough to sweeten without turning things cake-like.
- Baking powder: Gives these pancakes their glorious lift. Make sure it’s fresh-ish, nothing sad from that wedding you went to in 2014.
- Salt: Just a pinch pulls all the flavors together, especially in something lemony.
- Eggs, separated: The yolks go in the batter; the whites get whipped. It’s a little extra step, but they fluff up the pancakes so beautifully, you’ll forget the dishes.
- Buttermilk: Adds richness and that gentle tangy kiss. If you’re out, you can fake it with lemon juice in milk—details below.
- Butter, melted: For richness, moisture, and a hint of that buttery edge flavor. Let it cool a bit before adding to the mix so it doesn’t cook your eggs.
- Lemon zest and juice: Fresh only, please. The zest brings oils that you just can’t quite replicate with bottled juice.
- Vanilla extract: Adds background warmth that rounds out the lemon.
- Blueberries: Fresh work best, but frozen are totally fine. Don’t thaw; just use straight from the freezer and pat them dry before tossing on.
- Butter or oil for the pan: Go light so you don’t fry them, but enough to get that nice golden edge.
How To Make This Lemon Blueberry Pancakes Recipe
Let’s make these together. Grab that coffee and keep it nearby—you’ll be whisking, folding, and flipping. It’s pancake time.
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Whisk dry ingredients together: In a big bowl (bowl numero uno), mix your flour, sugar, baking powder, and salt. Nothing wild here, just make sure no sneaky lumps are hiding out.
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Combine the wet ingredients: In your second bowl, whisk up those egg yolks with the buttermilk, melted butter, lemon zest, lemon juice, and vanilla. You want smooth, creamy sunshine in a bowl. This will smell GOOD.
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Whip the egg whites into stiff peaks: In bowl three, beat your egg whites until stiff peaks form. You’re looking for glossy peaks that hold their little mountain shapes when you lift the beaters. Don’t overdo it though—no snowballs.
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Bring the batter together: Pour the wet mixture into the dry ingredients and stir gently. Lumps are totally fine! Overmixing = sadness. Then gently fold in your whipped egg whites like you’re tucking them into a pancake blanket.
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Let the batter rest: Give it five minutes. This lets the bubbles settle, the flour hydrate, and everything play nice. It thickens a bit—that’s your clue it’s ready.
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Cook the pancakes: Heat a griddle or skillet over medium. Lightly grease with butter or oil. Scoop 1/4 cup of batter for each one, then gently plop a few blueberries right on top. Don’t mix them into the batter; this way they stay whole and juicy.
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Flip when bubbly: Once the edges look dry and bubbles form, flip with confidence. Cook until golden brown on the bottom, about 1–2 more minutes. First pancake’s always the test pancake, embrace it.
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Serve ‘em hot: Stack them high, add butter, drizzle of maple syrup, maybe a little extra lemon zest… and more blueberries if you have ‘em!
Storage Options
Let’s be honest, this makes enough for a crowd or at least a future-you who deserves something delicious on a Tuesday.
Once they’re cooled, stack them with a tiny bit of parchment or wax paper in between and slide them into an airtight container or zip-top bag. They’ll chill happily in the fridge for up to three days. Just make sure they’re totally cool before storing or you’ll get that steamy soggy thing—no one wants floppy flapjacks.
Wanna freeze ‘em? Absolutely. Lay them flat on a baking sheet first (so they don’t freeze together in a pancake brick), then toss into a freezer-safe bag. They’ll last about 2 months, maybe more, but they’re usually gone long before that.
Reheat them in a toaster for crispy edges or microwave if you’re in the “I need pancakes now” kind of mood. Or, my favorite: warm them gently in a skillet with a butter swipe—crispy on the outside, soft inside, perfection.
Variations and Substitutions
You can tweak these however you like. This recipe’s got good bones. Change up the flavors, fruit, or even make it a little fancier.
- Frozen blueberries: Just use them straight from the freezer. Don’t thaw or you’ll end up with purple streaks. A quick pat dry helps too.
- No buttermilk? Stir 1 tablespoon lemon juice or vinegar into milk, let it sit 5 minutes. Bam, buttermilk substitute.
- Gluten-free version: Swap in a 1:1 gluten-free flour blend. You may need a smidge more liquid if it looks thick.
- Citrus twist: Try orange zest and dark chocolate chips instead of lemon and blueberries. Totally changes the vibe, in a good way.
- Berry swap: Strawberries, raspberries, or even cherries! If they’re juicy, chop and pat them dry first.
- Whole wheat flour: Sub up to half the flour with whole wheat for a heartier pancake. It’ll be nuttier and a bit denser.
What to Serve with Lemon Blueberry Pancakes
The pancakes are the stars, but they love a good supporting cast. Here’s what I like to serve alongside (brunch is a whole experience, after all):
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Crispy bacon or sausage: You need something savory to balance the sweet. That salty crunch next to the syrupy pancakes? Ugh, yes. If you’re into fancy brunch plates, try it with this pan seared cod instead—surprisingly dreamy combo.
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Strong iced coffee or cold brew: Something a little bitter, cold, and caffeinated is a great contrast here. If you want to level up your morning game, check out this DIY Starbucks iced coffee recipe.
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Greek yogurt and honey: A little creamy, tangy dollop on the side adds contrast. Plus, a garnish of lemon zest on top makes it look all intentional and chef-y.
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Fresh fruit salad: Nothing fancy—just whatever’s ripe. Grapes, melon, berries. A little mint tossed in takes it over the top.
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Peanut butter banana ice cream (yes really): Hear me out. You’ve got pancakes, maple syrup… and a scoop of this peanut butter & banana ice cream melting over the side? Yes, we’re doing brunch dessert now.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use frozen blueberries in lemon blueberry pancakes?
Yes, absolutely—and I do often! Just don’t thaw them first or you’ll get blue-grey smears in the batter. Sprinkle them right onto the pancakes as they cook on the skillet (not stirred into the batter). If you’re feeling extra, pat them dry first to keep things neat.
Do I really need to separate the eggs and whip the whites?
Technically, no—your pancakes will still cook up fine if you skip the step. But if you want that cloud-like, gentle fluffiness, whipping the whites makes a noticeable difference. It’s an extra bowl, yes, but one that pays dividends in pancake texture.
What’s the best way to reheat leftover pancakes?
I love tossing them into a toaster—it crisps up the edges beautifully! You can also reheat them in a microwave for about 20–30 seconds, but they’ll be softer. Or warm them gently in a skillet with a tiny swipe of butter for something in between.
Can I make the batter ahead of time?
Sort of—make the batter without the whipped egg whites the night before and store it in the fridge. When you’re ready to cook, whip the whites and fold them in just before heating the pan. That keeps the fluff factor alive and strong.
Lemon Blueberry Pancakes
Ingredients
Dry Ingredients
- 2 cups (250 g) all-purpose flour
- 3 tbsp (38 g) granulated sugar
- 2 tsp (10 g) baking powder
- 1/2 tsp (3 g) salt
Wet Ingredients
- 2 large eggs, separated
- 1 3/4 cups (420 ml) buttermilk
- 4 tbsp (57 g) unsalted butter, melted and cooled
- 1 lemon, zested and juiced about 1 tbsp zest and 2 tbsp juice
- 1 tsp (5 ml) vanilla extract
To Cook & Finish
- 1–1.5 cups (150–225 g) blueberries (plus more for serving) fresh or frozen; do not thaw if frozen
- unsalted butter or neutral oil for greasing griddle or skillet
- maple syrup, extra butter, and lemon zest for serving
Equipment
- Large Mixing Bowls (3)
- Whisk
- Electric Mixer or Hand Whisk
- Griddle or Skillet
- Spatula
Instructions
- Whisk dry ingredients together: In a large bowl, whisk the flour, sugar, baking powder, and salt until well-mixed and lump-free.
- Combine wet ingredients: In a separate bowl, whisk together egg yolks, buttermilk, melted (and cooled) butter, lemon zest, lemon juice, and vanilla extract until smooth.
- Whip egg whites: In a third bowl, beat egg whites with an electric mixer or hand whisk until stiff peaks form and are glossy.
- Bring batter together: Pour the wet mixture into the dry ingredients and gently stir until just combined. Some lumps are okay.
- Gently fold whipped egg whites into the batter, being careful not to deflate them. The batter should look aerated and a little thick.
- Let the batter rest for 5 minutes to allow the bubbles to settle and the flour to hydrate.
- Heat the pan: Preheat a griddle or large non-stick skillet over medium heat and lightly grease with butter or oil.
- Scoop 1/4 cup of batter onto the hot griddle for each pancake. Gently scatter a few blueberries over each pancake. Do not mix berries into batter beforehand.
- Cook until bubbles rise to the surface and the edges look set, 1–2 minutes. Flip and cook until the other side is golden brown, about 1–2 minutes more.
- Transfer pancakes to a wire rack or warm oven as you finish the batch. Serve hot with butter, maple syrup, extra blueberries, and more lemon zest, if desired.
