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 need a few basic ingredients for the base of this recipe, but instead of buttermilk, I use the juice of two lemons (2 tablespoons) 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 Recipe

4.67 from 3 votes
Lemon Blueberry Pancakes make a delicious breakfast or brunch anytime of the year!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8

Ingredients 

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

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 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.

Nutrition

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

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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30 Comments

  1. Oh! I kind of feel special since my comment inspired this… and I can’t wait to try these, they look heavenly!!!! Thanks so much!!!

  2. Wow, these look so good! Like Maria, I wish I was digging into a plate of these right now! Happy Monday to you, Robyn!!

  3. ooo i love a lemon and blueberry combination and even better that it’s all in a pancake!! yummy 🙂

  4. 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!

  5. We LOVE pancakes around here and this recipe sounds TOO easy!! Definitely going to try it soon!!

    1. I know! Next to adding Chocolate Chips to pancakes, this takes a very close second in my book for the most AWESOME pancakes ever! 🙂