Lemon Blueberry Pancakes

Name: Lemon Blueberry Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: American
Ingredients: 3/4 cup All-purpose flour (95 grams); 1 tsp Baking powder (4 grams); 1/4 tsp Baking soda (1 gram); 2 tsp Sugar (20 grams); 1 large Egg; 1/3 cup Greek yogurt (80 grams); 2.5 tbsp Milk (35 grams); 1 tbsp Neutral oil (15 grams, such as canola or vegetable oil); 1 tbsp Lemon juice; 1/2 tsp Lemon zest; 1 cup Fresh blueberries (120 grams)

Indulge in these fresh, light, and delicious Lemon Blueberry Pancakes, bursting with sweet fruit and tangy lemon in every bite. This easy-to-follow recipe yields fluffy pancakes that are perfect for a special breakfast or brunch, and are even great to pack for a summer picnic or beach day.

#Pancakes

#Breakfast

#Brunch

#Blueberry

#Lemon

#Easy

#Summer

#Sweet

Freshly cooked lemon blueberry pancakes on a griddle

Recipe Information

10m

Prep Time

10m

Cook Time

20m

Total Time

Servings

Easy

American

English

Nutrition (per serving)

395

Calories

11g

Protein

60g

Carbs

17g

Fat

Stack of fluffy lemon blueberry pancakes

Ingredients

Servings: 2

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Close-up of a pancake revealing blueberries and texture

Instructions

0/6 completed

1
In a large bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, and sugar. Ensure there are no lumps.
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1m
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In a large bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, and sugar. Ensure there are no lumps.
1m
Whisk thoroughly to evenly distribute the leavening agents for fluffy pancakes.
2
In a separate medium bowl, whisk together the wet ingredients: egg, Greek yogurt, milk, neutral oil, lemon juice, and lemon zest. Mix until well combined.
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1m
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In a separate medium bowl, whisk together the wet ingredients: egg, Greek yogurt, milk, neutral oil, lemon juice, and lemon zest. Mix until well combined.
1m
Use a light hand to combine; overmixing the wet ingredients is less critical than the batter, but still good practice.
3
Pour the wet ingredient mixture into the bowl with the dry ingredients. Gently mix until just combined. A few lumps are perfectly fine and even preferred for tender pancakes.
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1m
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Pour the wet ingredient mixture into the bowl with the dry ingredients. Gently mix until just combined. A few lumps are perfectly fine and even preferred for tender pancakes.
1m
Avoid overmixing the batter, as this can develop gluten and lead to tough, chewy pancakes. Stop mixing as soon as no dry streaks of flour remain.
4
Carefully fold in the fresh blueberries. Do not overmix, just ensure they are evenly distributed throughout the batter.
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1m
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Carefully fold in the fresh blueberries. Do not overmix, just ensure they are evenly distributed throughout the batter.
1m
Folding gently helps prevent crushing the blueberries, which can turn the batter purple.
5
Heat a lightly oiled griddle or non-stick frying pan over medium heat. Once hot, pour approximately 1/4 cup of batter per pancake. Cook for 2-3 minutes per side, or until golden brown and bubbles begin to form on the surface before flipping.
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8m
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Heat a lightly oiled griddle or non-stick frying pan over medium heat. Once hot, pour approximately 1/4 cup of batter per pancake. Cook for 2-3 minutes per side, or until golden brown and bubbles begin to form on the surface before flipping.
8m
Adjust the heat as needed to prevent burning. The first pancake is often a test pancake to get the temperature right.
6
Serve the lemon blueberry pancakes warm with your favorite toppings, such as extra blueberries, a dusting of powdered sugar, or a drizzle of maple syrup.
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1m
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Serve the lemon blueberry pancakes warm with your favorite toppings, such as extra blueberries, a dusting of powdered sugar, or a drizzle of maple syrup.
1m
For an extra burst of lemon flavor, grate a little more fresh lemon zest over the finished pancakes.