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Fluffy Lemon Blueberry Pancakes in a stack with blueberries on a white plate.

Lemon Blueberry Pancakes

Light and Fluffy Pancakes!! These Lemon Blueberry Pancakes are sure to become a breakfast staple loved by kids and adults alike! 

Course Breakfast
Cuisine American
Keyword easy pancakes, fluffy pancakes, pancake recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings
Author Samantha


  • 1 1/2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 2-3 tsp lemon zest (packed), from approx. 1 large lemon
  • 1 cup milk or milk alternative
  • 2 large eggs
  • 4 tbsp unsalted butter, melted
  • 2 tbsp fresh lemon juice
  • 1 cup fresh or frozen blueberries
  • 1-2 tbsp unsalted butter or oil alternative for cooking the batter


  1. In a large bowl whisk together flour, sugar, baking powder, salt, and lemon zest. Set aside. 

  2. In a medium bowl whisk together milk, eggs, butter, and fresh lemon juice (reserving blueberries until moments before cooking batter). 

  3. Quickly and with only a few strokes of a wooden spoon or a spatula add wet ingredients to dry ingredients. (Batter can be quite thick and should be  lumpy). Cover the batter and keep in fridge until ready to cook the pancakes (up to 24 hrs.)

  4. When you're ready to make the pancakes, heat a large skillet over medium heat with about 1/2 tbsp of butter in it and mix the blueberries carefully and quickly into the batter. 

  5. Using a 1/4 cup measuring cup, drop batter into skillet and cook for 2-4 minutes or until bottoms are browned. Flip and cook the other side. 

  6. Add more butter to the pan as need and repeat until remaining batter is used up.