![['Close-up view of golden-brown Lemon Blueberry Pancakes stacked on a plate.', 'Delicious Lemon Blueberry Pancakes with fresh blueberries and lemon zest visible on top.', 'Side view of fluffy Lemon Blueberry Pancakes drizzled with syrup and garnished with fruit.', 'A plate of Lemon Blueberry Pancakes showcasing their vibrant colors and textures.']](https://quickflavorfix.com/wp-content/uploads/2026/06/lemon-blueberry-pancakes_1_U1-1.webp)
Lemon Blueberry Pancakes
Delight in fluffy lemon-infused pancakes loaded with fresh blueberries, perfect for a bright breakfast treat.
Ingredients
Dry ingredients
- 1 cup all purpose flour
- 2 tablespoon sugar
- 2 teaspoon baking powder
- 1/2 teaspoon salt
Wet ingredients
- 3/4 cup milk
- 1 egg egg
- 2 tablespoon butter, melted (slightly cooled)
- 1 large lemon (zest and juice) (2 tsp zest plus 2 tbsp lemon juice)
- 1 1/4 cups fresh blueberries (washed and patted dry)
For cooking
- 1 teaspoon butter (per batch)
Instructions
- Whisk together flour, sugar, baking powder, and salt in a bowl.
- Mix milk, egg, melted butter, lemon zest, and lemon juice; gently stir in blueberries. Let sit 5 mins.
- Heat a non-stick pan, add butter, and pour 1/4 cup batter for each pancake. Cook 3-5 mins until bubbles form, then flip and cook 1-2 mins.
- Transfer pancakes to plate and serve with butter and syrup.
Notes
Use fresh blueberries for best flavor. Do not overmix the batter to keep pancakes fluffy.