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Lemon Blueberry Pancakes
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It’s certainly not a secret how much I love citrus flavors. From lemon buttermilk waffles to coconut lime cheesecake bars and even a tangerine Julius, I’ve been loving it lately.

Recently when I shared my recipe for the lemon waffles, Jennett commented that she did not have a waffle iron and asked if she could make them as pancakes. I knew I just had to share this version of my buttermilk pancakes.

You’ll just need a few basic ingredients for the base of this recipe, but instead of buttermilk I use the juice of two lemons (2 tablespoons) in with my whole milk to create a buttermilk substitute. I think this deepens the lemony flavor in this recipe and is a great way to use the lemon since you’ll also need its zest for this recipe. You’ll also need a cup of fresh blueberries – not frozen.

These pancakes are light, fluffy and stuffed full of lemon and blueberry goodness.

But beware, once you make them, you’ll start getting requests for them left and right!

Lemon Blueberry Pancakes 2
4.67 from 3 votes

Lemon Blueberry Pancakes Recipe

Breakfast 30 mins

Lemon Blueberry Pancakes make a delicious breakfast or brunch anytime of the year!
Prep Time 10 mins
Cook Time 20 mins
Servings 8
Course Breakfast
Cuisine American
Author Robyn Stone
Lemon Blueberry Pancakes make a delicious breakfast or brunch anytime of the year!


  • 2 cups self-rising flour
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 2 cups whole milk
  • 2 tablespoons lemon juice
  • 2 eggs
  • 3 tablespoons butter melted + butter for griddle and serving
  • 1 cup fresh blueberries
  • zest of 1 lemon


  • Combine dry ingredients and gently whisk through to mix.
  • Add lemon juice to whole milk and let stand for about five minutes to create a buttermilk substitute.
  • Add eggs and melted butter to milk mixture and whisk to combine.
  • Combine wet ingredients into the dry ingredients. Do not over mix. Add in blueberries and lemon zest and gently stir to combine.
  • Heat griddle over medium heat. Prepare griddle with butter. Drop ¼ cup scoops of batter onto griddle. Cook about 2 minutes, until pancake has cooked on the bottom and set on top. Flip the pancake and allow to cook about 2-3 minutes on the other side. .
  • Top with a touch of butter while still piping hot.
  • Serve hot with your favorite maple or pancake syrup.

Nutritional Information

Calories: 232kcal | Carbohydrates: 33g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 226mg | Potassium: 146mg | Fiber: 1g | Sugar: 10g | Vitamin A: 300IU | Vitamin C: 3mg | Calcium: 83mg | Iron: 1mg

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Robyn xo

Pancake Recipes

Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review


  1. 5 stars
    Love this recipe! I’ve made it several times and it is fabulous. The trick is to carefully measure the flour or weigh it (128gm). As a note I like a very lemony taste so I added 1/2 tsp. Of lemon extract. And just experimenting added goat cheese crumbles – yum!!

  2. 5 stars
    I love making pancakes for my family but sometimes they’re not the best? Yeah I’m not the best at pancakes. But this recipe was amazing and delicious. I’m getting better at making pancakes! Thank you! Without this site, I’d be terrible at cooking and I want to be a baker or chef.

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