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+ servings
4.75 from 8 votes
a stack of lemon blueberry pancakes topped with a pad of butter, syrup and fresh blueberries
Lemon Blueberry Pancakes Recipe
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
These lemon blueberry pancakes are so light and fluffy, and bursting with juicy blueberries!
Course: Breakfast
Cuisine: American
Keyword: fluffy, fruit, sweet
Servings: 12 Pancakes
Calories: 226 kcal
  • 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
  1. 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.

  2. 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.
  3. 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).
  4. 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 Facts
Lemon Blueberry Pancakes Recipe
Amount Per Serving (2 Pancakes)
Calories 226 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Cholesterol 31mg10%
Sodium 224mg10%
Potassium 273mg8%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 9g10%
Protein 5g10%
Vitamin A 119IU2%
Vitamin C 3mg4%
Calcium 127mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.