Blueberry Lemon Pancakes
This simple and delicious Blueberry Lemon Pancake recipe is perfect for slow weekend mornings or when hosting guests for the holidays!
Truth be told–I’m more of a waffle person, but these Blueberry Lemon Pancakes are making me reconsider.
I love the pop of fresh lemon with blueberry and I make these with a blend of whole wheat flour and all-purpose so they are a little more nutritious. They freeze beautifully so you can make a batch and enjoy them later if you wish! Let’s make them!
Disclaimer: This post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky
Blueberry lemon pancake ingredients
Just your basic pancake ingredients here!
- Whole wheat flour
- All-purpose flour
- Baking powder
- Salt
- Sugar
- Eggs
- Milk
- Vinegar
- Butter
- Blueberries (fresh or frozen)
- Lemon zest
How to make them
Set up your pancake-making space: get out your griddle, set out a cooling rack (to place pancakes on as they finish). Heat the griddle to 350F and get working on mixing up the pancake batter!
Whisk the dry ingredients together. In a separate bowl, whisk together the wet ingredients. Add the wet to dry and whisk just until combined, be careful not to over mix.
Stir in the blueberries and you’re ready to cook!
Add pancake batter (1/3 cup per pancake) to a hot griddle and cook until bubbles start to form on the surface and the edges become defined. These pancakes will look pretty flat when you first add the batter, but will rise as they cook and are ready to flip.
Set the pancakes on a wire cooling rack as they finish. You can place the cooling rack on a baking sheet and keep them in a 200F oven to keep warm until ready to serve.
Enjoy with salted butter, plenty of maple syrup, and fresh blueberries if you wish! Don’t forget to add some maple bacon on the side!
Freezing instructions
If you will not be enjoying the full batch of pancakes right away, you can freeze these pancakes and heat them up as you’re ready to eat them! Just place them in an even layer on a baking sheet lined with parchment paper and freeze for one hour. Then place them in a plastic freezer bag once hardened.
It’s best to reheat these in the oven. Preheat the oven to 375F, and cook for about 10 minutes, until heated through.
Tried this recipe?
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More tasty breakfast recipes
Blueberry Lemon Pancakes
Easy Blueberry Lemon Waffles that are perfect for slow weekend mornings, to make ahead and freeze or when hosting for the holidays. They are delicious and wholesome!
Ingredients
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 3 tbsp sugar
- 1 1/2 cups milk
- 1 tbsp apple cider vinegar
- 3 tbsp melted butter
- 2 large eggs
- Zest of one lemon
- 1 cup fresh or frozen blueberries
Instructions
- Heat electric griddle to 350F and set out a wire cooling rack to place pancakes on as they cook.
- In a large mixing bowl, whisk together both flours, baking powder, salt and sugar.
- In a smaller mixing bowl add the milk, vinegar, eggs, melted butter and lemon zest and whisk until fully combined.
- Add the wet ingredients to the dry and whisk just until combined.
- Stir in blueberries.
- Grease griddle with butter (if you wish), then place 1/3 cup fulls of pancake batter onto the griddle for each pancake.
- Cook until bubbles appear on the surface and flip. Cook until browned on the other side, then place on wire cooling rack.
- To keep pancakes warm as you cook – heat oven to 200F and place wire cooling rack on a baking sheet and keep in the oven until ready to serve.
Notes
Freezing instructions: Line a baking sheet with parchment paper and place pancakes in an even layer on the sheet. Freeze for about an hour. Then transfer to a plastic freezer bag to store.
Reheating instructions: Preheat oven to 375F, cook on a baking sheet (lined with parchment) for about 10 minutes and serve.
