These light and fluffy Lemon Blueberry Pancakes bring the fresh flavors of summer to your table. Sweet blueberries are nestled into soft, flavorful lemon pancakes that will make breakfast the best meal of your day!
Blueberries are in season and that means blueberry recipes are coming out the gum stump (my Dad used to say that all the time! What is a gum stump anyway? lol) So a blueberry recipe it is! I’ve made blueberry dessert recipes, including a blueberry galette and I’ve tossed together a Red, White & Blue Salad for patriotic holiday picnics, so now I think it’s time for blueberries in a breakfast recipe. Yummy lemon blueberry pancakes coming right up.
There’s a story behind these Lemon Blueberry Pancakes too. While visiting my sister in Michigan last year she asked if I would like some of her favorite blueberry pancakes fro breakfast. Of course, seeing the biggest, juiciest Michigan blueberries in her fridge, I just had to say yes! She told me that the original recipe was one she found in an old Southern Living cookbook and that her family simply loves it when she whips them up. And now I can agree! These pancakes were some of the lightest, most flavorful pancakes I’ve ever had. And that means I just had to share the recipe with y’all!
Now, if you’ve been following me for awhile, you know I don’t just make a recipe following the directions. That would be too easy, right? I always have to tweak it and add my own flavor to it and make it my own. So what did I do? I added one of my favorite summertime flavors to the mix – lemon! Since it worked so well for my Lemon Blueberry Doughnuts I thought why not add it to these pancakes.
How did they come out? They were just as over-the-top delicious as the original! Yay! And except for the beating of the egg white, which gives them their fluffiness, they are simple to make.
How to Make Lemon Blueberry Pancakes
First gather all the dry ingredients together, flour, sugar, baking powder, and salt, and mix in a bowl.
Divide the egg and whisk the yolks, milk, lemon juice and lemon zest together. Add to dry ingredients.
Stir in melted butter.
Whip the egg whites until stiff peaks form and fold into batter.
Stir in blueberries.
Cook on medium hot griddle that has been lightly greased turning when the top is full of bubbles.
Serve with plenty of maple syrup and extra blueberries.
These pancakes make the perfect summer Sunday brunch to spoil the family with. Once they oooh and ahhh over these you’ll never go back to regular pancakes again!
Breakfast never tasted so good! This light fluffy Lemon Blueberry Pancakes recipe brings the fresh flavors of summer to your table.
- 1-1/3 cups all-purpose flour
- 2 Tablespoons sugar
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 eggs, divided
- 1 cup milk
- 1/3 cup lemon juice
- 1/4 teaspoon lemon zest
- 2 Tablespoons butter, melted
- 2 cups blueberries, rinsed
- Combine flour, sugar, baking powder and salt in a medium bowl.
- Separate eggs.
- Whisk egg yolks, milk, lemon juice and zest together.
- Add to dry ingredients. Stir well.
- Whisk in melted butter.
- Beat egg whites until stiff peaks form then fold into batter.
- Stir in blueberries.
- Lightly grease a preheated griddle and pour batter onto griddle making pancakes that are approximately 4" in diameter.
- Turn when the top of the pancake is full of bubbles.
- Brown other side and serve immediately.
Serve with butter, maple syrup & additional blueberries.
- Makes 12 pancakes.