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Stack of lemon blueberry pancakes with fresh berries and lemon zest.

Lemon Blueberry Pancakes

Desserts & Drinks
These Lemon Blueberry Pancakes are the BEST for a delicious breakfast treat! Light, fluffy, and sweet. Fresh lemon and blueberries mixed into an easy-to-make pancake batter, then cooked to buttery perfection. This pancake recipe is full of spring flavors!
5 from 18 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 14 Pancakes
Calories 129 kcal


  • 2 cups all-purpose flour or self rising flour, omiting the baking powder and salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large lemon, zested about 2-3 Tablespoons zest
  • 2 large eggs
  • 1 1/2 cups milk
  • 1 teaspoon vanilla
  • 1/4 cup lemon juice from the same lemon
  • 1/4 cup sugar
  • 1 1/2 cups blueberries fresh or frozen
  • 2 Tablespoons butter for cooking


  • Mix the flour, baking powder, baking soda, salt, and lemon zest together in a large mixing bowl.
  • Whisk together the eggs, milk, vanilla, lemon juice, and sugar in a separate bowl.
  • Pour the liquid ingredients into the dry ingredients and mix until well combined.
  • Add in the blueberries and mix.
  • Heat up the butter (1/2 - 1 Tablespoon at a time, as needed throughout cooking) in a pan over medium-high heat.
  • Add 1/4 cup of the pancake batter to the pan and cook for about 2-3 minutes on each side.
  • Continue the cooking process with the remaining batter.
  • Serve and enjoy!


  • Makes 14-16 pancakes.
  • This recipe calls for all-purpose flour. However, you can also use self-rising flour! Simply omit the baking powder and salt in the recipe to swap it out.
Keyword Lemon Blueberry Pancakes