Go Back
+ servings
a stack of lemon blueberry pancakes topped with a pad of butter, syrup and fresh blueberries
Print Recipe
4.46 from 11 votes

Lemon Blueberry Pancakes Recipe

These lemon blueberry pancakes are so light and fluffy, and bursting with juicy blueberries!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Breakfast
Cuisine: American
Keyword: fluffy, fruit, sweet
Servings: 12 Pancakes
Calories: 226kcal

Equipment

  • Griddle
  • Spatula

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 2Pancakes | Calories: 226kcal | Carbohydrates: 26g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 224mg | Potassium: 273mg | Fiber: 1g | Sugar: 9g | Vitamin A: 119IU | Vitamin C: 3mg | Calcium: 127mg | Iron: 1mg