Lemon blueberry pancakes are a delicious twist on a classic breakfast. Made with the perfect combination of sweet and sour, these pancakes are light, fluffy and bursting with fresh juicy blueberries!
Sweet & Sour Pancakes
Is anyone else super excited that spring is finally on the way? It has been a tough winter as far as the weather goes, and I am so ready for warmer temperatures, fresh flowers, and sunshine. I’m also excited about having a wider variety of fresh fruits and vegetables to eat!
When I think of spring foods, lemon is always the first thing that comes to mind. And what goes better with lemon than fresh blueberries?! These blueberry lemon pancakes are the perfect flavor combination. They’re also super light and fluffy, with a hint of sweetness, and so quick and easy to make!
How To Make Lemon Blueberry Pancakes
Mix The Dry Ingredients – Add the flour, baking powder, sugar, salt, and lemon zest into a medium-sized mixing bowl. Whisk together all of the dry ingredients until they are blended together well.
Wet Ingredients – Using a smaller bowl whisk together the eggs, oil, milk, vanilla, and lemon extract. Once everything is fully blended, pour the wet ingredients into the bowl with the flour mixture. You’ll want to stir it until it has just combined. Don’t worry if there are still small lumps in the batter, that’s totally fine.
Add The Blueberries – Gently fold the blueberries into the pancake batter. Then let the batter rest for about ten minutes.
Warm It Up – While the batter is resting, preheat a skillet or griddle. Lightly butter the preheated griddle and pour the batter by 1/4 cup scoops onto the griddle (I always use a measuring cup so they’re all the same size).
Cook – Cook the lemon blueberry pancakes for about 3-4 minutes. Once there are bubbles throughout the top of the pancakes and the edges of the pancakes look dry, then it’s time to flip them. Flip the pancakes and cook for another minute or until lightly browned on the bottom.
Add Toppings – We topped our pancakes with butter, homemade syrup, and a sprinkle of fresh berries, and they were absolutely perfect. My kids gobbled them up in record time and asked for seconds. My favorite part was definitely the big juicy berries! They burst open as you cut into the pancakes, and the color is gorgeous. Yum! These are definitely a new favorite at our house.
More Delicious Pancake Recipes
- My Famous Homemade Pancakes
- Pumpkin Pancakes Recipe
- Sweet Cinnamon Roll Pancakes
- Decadent Red Velvet Cupcakes
- Apple Cinnamon German Pancakes
These pancakes take only a few minutes to whisk together, and they’re made with ingredients I nearly always have on hand. They’re so quick to make that they’re the perfect lazy weekend breakfast, but we’ve had them for dinner multiple times, too. It’s just an all-around great recipe!
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Lemon Blueberry Pancakes Recipe
- 2 cups flour
- 5 teaspoons baking powder
- 1/4 cup sugar
- 1 teaspoon salt
- 1 lemon zest
- 2 eggs
- 1/2 cup oil
- 2 cups milk
- 1 teaspoon vanilla
- 1/2 teaspoon lemon extract
- 2 cups fresh blueberries
- In a medium bowl, whisk together the flour, baking powder, sugar, salt, and lemon zest. In a small bowl or measuring cup, whisk together the eggs, oil, milk, vanilla, and lemon extract.
- Pour the wet ingredients into the dry ingredients, and mix until just combined (small lumps are okay). Gently fold in the blueberries. Let the batter rest ten minutes.
- While the batter is resting, preheat a skillet or griddle. Lightly butter the preheated griddle and pour the batter by 1/4 cup scoops onto the griddle (I always use a measuring cup so they're all the same size).
- Cook 3-4 minutes or until there are bubbles throughout the top of the pancakes, and the edges of the pancakes look dry. Flip the pancakes and cook for another minute or until lightly browned on the bottom.