Lemon Blueberry Pancakes

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

 

Lemon Blueberry Pancakes make a delicious breakfast or brunch anytime of the year!

Lemon Blueberry Pancakes Recipe

Lemon Blueberry Pancakes make a delicious breakfast or brunch anytime of the year!
3.34 from 3 votes

Review Recipe

Print Recipe

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 8
Author: Robyn Stone

Ingredients

  • 2 cups flour self-rising
  • 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

Instructions

  • 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 1/4 cup scoops of batter onto griddle. Cook about 2 minutes, until pancake has cooked on the bottom and set on top. Flip once.
  • Top with a touch of butter while still piping hot.
  • Serve hot with your favorite maple or pancake syrup.
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

 

 

Enjoy!

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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32 Comments Leave a comment or review

  1. I love making breakfast and have made a similar pancake in past… a lemon ricotta pancake. I can only image how amazing this pancake is! I cant wait to give it a try!

  2. Hi Robyn!!! I’ve missed your posts so much! I haven’t been in the blogging world for a few months now and am realizing what I’ve been missing! Of course, the first thing I come across is an amazing blueberry pancake recipe :). My FAVORITE! I hope you’re doing well!

  3. I was waiting to see if anyone asked; but would frozen blueberries work ok too? I would LOVE to make this even for dinner!

    1. I have made pancakes with frozen berries before but they’re really “juicy” so you’ll want to thaw and drain them first. You might even want to pat them dry. They really do taste much better fresh!

  4. Just had these delicious pancakes for breakfast! They are fab! I was a bit worried our blueberries in the UK weren’t going to match the US blueberries but they worked great! Thank you 🙂

  5. Tried this recipe and it’s not the best. The batter was really lumpy at first because I wanted to make sure I wasn’t over mixing it. The first couple didn’t look right so I mixed them more and it became runny. If you want thin pancakes, this recipe’s for you. If you want real and fluffy pancakes, try another recipe other than this one.

  6. I tried this recipe and it turned out wonderfully! Really nice and fluffy. Not sure about the problems others had but I had no issues with the recipe. The only thing I did differently was I used an orange since I ran out of lemons. Thanks for sharing!

  7. 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!!

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