Lemon Blueberry Pancakes square


Breakfast never tasted so good! This light fluffy Lemon Blueberry Pancakes recipe brings the fresh flavors of summer to your table. 

Course Breakfast
Cuisine American
Keywords blueberry pancakes, lemon blueberry pancakes, lemon pancakes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 341 kcal
Author Linda Warren


  • 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


  1. Combine flour, sugar, baking powder and salt in a medium bowl.
  2. Separate eggs.
  3. Whisk egg yolks, milk, lemon juice and zest together.
  4. Add to dry ingredients. Stir well.
  5. Whisk in melted butter.
  6. Beat egg whites until stiff peaks form then fold into batter.
  7. Stir in blueberries.
  8. Lightly grease a preheated griddle and pour batter onto griddle making pancakes that are approximately 4" in diameter.
  9. Turn when the top of the pancake is full of bubbles.
  10. Brown other side and serve immediately.
  11. Serve with butter, maple syrup & additional blueberries.

  12. Makes 12 pancakes.
Nutrition Facts
Amount Per Serving
Calories 341 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g25%
Cholesterol 102mg34%
Sodium 255mg11%
Potassium 384mg11%
Carbohydrates 53g18%
Fiber 2g8%
Sugar 17g19%
Protein 9g18%
Vitamin A 435IU9%
Vitamin C 15mg18%
Calcium 157mg16%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.