Lemon-Blueberry Pancakes

These Lemon-Blueberry Pancakes have the best flavor, thanks to lemon extract and zest! Make them with fresh or frozen blueberries and enjoy them year-round!

I'm head over heels for anything lemon, anything blueberry...so hello, Lemon-Blueberry Pancakes!

I've revamped the recipe I've been making for nearly a decade to brighten the lemon flavor and make these pancakes a bit sweeter. They're so good, we've even been enjoying them for casual lunches and dinners.

Like these Lemon-Ricotta Pancakes, they feature a combination of lemon zest and lemon extract to make them extra delicious. You have to try them!

Recipe ingredients

Lemon Zest: Zest provides bright, fresh lemon flavor. You'll need the zest from about two medium lemons to get the amount needed for this recipe.

Lemon Extract: While zest brings subtle flavor, lemon extract provides a bolder lemon taste. A little goes a long way, so make sure to measure carefully!

Blueberries: Fresh blueberries work well if they're in season. But you can use frozen ones with great results if you prep them first. See the Recipe Tips section for more details.

Milk: You can make these lemon-blueberry pancakes with dairy or non-dairy milk. Low-fat is fine. If you use almond milk, the pancakes will turn out fluffier.

How to make them

See the card at the end of this post for the full recipe, but here's an overview.

1. Mix the dry ingredients in a bowl.
2. Beat the eggs and combine with the oil, milk and extract.
3. Combine the wet and dry mixtures and stir in the blueberries.
4. Cook the pancakes over medium-high heat on a pan or griddle and flip them when bubbles form, the edges appear dry and the bottoms are golden brown. Cook the second sides until browned.

Recipe tips

• Beat the eggs separately for one minute before adding to the rest of the ingredients to add volume and create fluffier pancakes.
• If using frozen blueberries, you'll need to rinse them well so they don't turn your pancakes purplish-green. Rinse the blueberries in a strainer under cold water until the water turns from dark purple to pale or clear. Gently pat them dry with paper towels.

How to serve them

Serve these lemon and blueberry pancakes with butter, maple syrup and a dusting of powdered sugar, if you wish.

For an extra-special treat, top them with Italian strawberries with lemon!

Storing lemon-blueberry pancake batter

If you don't use all the batter the first day you make it, you can store the rest in a sealed container in the refrigerator. Use it within two days.

How to store homemade pancakes

Store leftover pancakes in a zip-top plastic bag in the refrigerator for up to four days. Reheat them in the microwave.

You also could freeze the pancakes in a stack, separated by a layer of wax paper between each pancake. Use them within three months for the best quality.

More pancake recipes to try

• 31 Pancake Flavors for Breakfast
• Fluffy Banana Pancakes
• Dairy-Free Pancakes with Almond Milk
• Orange Pancakes with Chocolate Chips
• Multigrain Pancakes

And, if blueberries are your jam, run, don't walk to this Blueberry Pie with Sugar Cookie Crust, this Fresh Blueberry Salsa and these Whole Wheat Blueberry Muffins with Olive Oil!

If you try this Lemon-Blueberry Pancakes recipe, please leave a comment and a rating!

Lemon-Blueberry Pancakes

These Lemon-Blueberry Pancakes have the best flavor, thanks to lemon zest and extract!

5 from 5 votes

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Course: Breakfast

Cuisine: American

Prep Time: 7 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 17 minutes minutes

Servings: 4 -6

Calories: 555kcal

Author: Mamma C

Ingredients

• ▢ 2 cups all-purpose flour (measure by scooping then leveling with a knife)
• ▢ 2 ½ Tablespoons sugar
• ▢ 4 teaspoons baking powder
• ▢ 1 teaspoon salt
• ▢ 2 teaspoons lemon zest (from 2 medium lemons)
• ▢ 2 eggs
• ▢ 2 cups milk (Low-fat is fine. Can use almond milk.)
• ▢ ¼ cup cooking oil
• ▢ 2 teaspoons lemon extract
• ▢ 1 cup blueberries (Fresh or frozen. See notes.)
• ▢ cooking spray (or use cooking oil or melted butter for crispy edges
• ▢ confectioners sugar for serving (optional)
• ▢ butter for serving
• ▢ maple syrup for serving

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Instructions

• Add the flour, sugar, baking powder, and salt to a medium mixing bowl. Rinse two lemons and pat them dry. Zest the lemons until you have enough for two teaspoons. Add the zest to the bowl and whisk to blend.
• Add the eggs to a liquid measuring cup and whisk for one minute to beat them and create volume. Add the beaten eggs to your mixing bowl.
• Add 2 cups of milk and ¼ cup oil to the measuring cup and whisk to combine. Add that liquid to the mixing bowl. Whisk the batter just until combined, being sure to scrape along the bottom. The batter should still be lumpy.
• Rinse the blueberries in cold water. (If using frozen blueberries, put them in a fine-mesh strainer and rinse until the water runs clear.) Pat dry with paper towels. Gently stir in 1 cup of blueberries to the batter.
• Heat an 8-inch skillet (or a pancake griddle) over a medium-high flame, until it is hot enough that a drop of water splashed on it will sizzle. Spray the pan with cooking spray (or add cooking oil to get crispy edges on the pancakes.)
• Use a large serving spoon to pour some batter into the center of the pan, using two full spoons for each pancake. The pancakes will be about 6 inches in diameter.
• Flip each pancake when bubbles form on top, the edges appear dry and the first side is golden brown. Cook the second side until it is golden brown. Remove the cooked pancakes to a platter and cover them with foil to keep warm. Spray the pan with cooking spray each time before adding batter to the pan.
• Serve the pancakes with butter, maple syrup, and powdered sugar, if you wish. Store any leftover batter in the refrigerator for up to two days. Refrigerate cooked pancakes for up to four days or freeze them in a zip-top freezer bag for up to three months.

Notes

To prevent frozen blueberries from making the batter purplish-green, you'll need to rinse them until the water runs clear, then pat them dry with paper towels.

Nutrition information does not include butter and syrup.

Nutrition

Calories: 555kcal | Carbohydrates: 70g | Protein: 13g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 91mg | Sodium: 678mg | Potassium: 697mg | Fiber: 3g | Sugar: 17g | Vitamin A: 260IU | Vitamin C: 5mg | Calcium: 341mg | Iron: 4mg

Tried this Recipe? Mention @cookingwithmammac or tag #CookingWithMammaC!

(Recipe Source: Cooking with Mamma C. Originally published on May 24, 2017 and updated now with an improved recipe, plus additional photos and information.)