Lemon Blueberry Pancakes Recipe


4.67 from 3 votes
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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


  • 2 cups (240 g) self-rising flour
  • 3 tablespoons (36 g) sugar
  • 1/2 teaspoon (1 g) kosher salt
  • 2 cups (454 g) whole milk
  • 2 tablespoons (30 g) lemon juice
  • 2 (88 g) eggs
  • 3 tablespoons (42 g) butter, melted + butter for griddle and serving
  • 1 cup (148 g) fresh blueberries
  • lemon zest


  • 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.


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.

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.

4.67 from 3 votes

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Recipe Review


  1. Elisa says:

    4 stars
    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!

    1. Robyn Stone says:

      Thanks so much, Elisa! I’m so glad you enjoyed them! xo

  2. Lyndzi says:

    Tried these this morning and they are not so good. The batter was liquid thin with clumps that wouldn’t dissolve.

    1. Robyn Stone says:

      Hi Lyndzi,
      It sounds like you may want to whisk your batter a bit more to make sure that it is well combined.

  3. Krystin says:

    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.

  4. Lucy says:

    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. heather says:

    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. Jennifer says:

      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!

  6. Paula @ Frosted Fingers says:

    Those look delicious! I will have to try them.

  7. Mary says:

    These will be put on our breakfast for supper menu! They sound great! Thanks Robyn!!

  8. Deborah says:

    I’m a citrus lover, and a breakfast lover – I want these!!

  9. Sylvie @ Gourmande in the Kitchen says:

    Now that’s how I want to start the day!

  10. Star@PeaceLoveCountry says:

    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!