Lemon Blueberry Pancakes

These Lemon Blueberry Pancakes are light, fluffy, and packed with sweet wild blueberries and bright lemon zest. Perfect for a slow weekend morning!

This post may contain Affiliate Links.

Lemon Blueberry Pancakes

I love how the citrusy tang of fresh lemon pairs with the juicy pop of blueberries. Add a hint of almond extract, and you’ve got a breakfast that feels a little fancy without being fussy. Best of all, you likely have most of the ingredients in your kitchen already.

These pancakes are perfectly fluffy thanks to our own homemade buttermilk mixture by combining the lemon juice and milk. This is an old fashioned trick that I learned from old family recipes, its the type of kitchen trick my grandma and others her age would have done. Don’t be deceived by the curdling milk, it makes the best pancakes.

Ingredients

• All-Purpose Flour – I like to use King Arthur flour, it has a good amount of protein in the flour which helps make really good pancakes (as well as other baked goods).
• Sugar – Regular granulated sugar. Just enough to balance the tartness of the lemon and blueberries.
• Kosher Salt – Enhances the overall flavor and prevents bland batter, if you don’t have kosher salt just use 1/2 teaspoon of table salt.
• Baking Powder – Gives the pancakes their signature rise and fluffiness.
• Egg – And egg both binds everything together and helps hold structure for the pancakes.
• Milk – Combined with lemon juice, it mimics buttermilk for tenderness. This is an old school trick, ones grandmas used to use in the kitchen all the time. Just trust the process it makes for incredible pancakes.
• Lemon – You will be using both the zest and juice. The zest adds fragrance and flavor to the batter while the juice curdles the milk and brightens the batter.
• Wild Blueberries – These can be fresh or frozen. Wild blueberries tend to be smaller and sweeter, they distribute more evenly than regular blueberries in pancakes. If you don’t have wild blueberries just use regular blueberries instead.
• Unsalted Butter – Make sure to use unsalted, especially if you are using salt in the recipe.
• Almond Extract – I found that the almond extract goes really well with lemon and blueberries, if you don’t have almond extract you can substitute it with vanilla extract.

Instructions

Set your griddle or skillet over medium heat (or 350ºF if using an electric griddle). A blackstone grill also works amazing for making pancakes. Lightly grease the surface with butter or oil.

Zest the entire lemon into a large mixing bowl and set aside. Juice the lemon into a measuring cup, then pour in milk until the total liquid equals 1 ½ cups. Set aside to let the mixture curdle (this is your homemade buttermilk).

In a separate bowl, whisk together the flour, sugar, salt, and baking powder.

In the bowl with the lemon zest, add the egg, the milk-lemon mixture, melted butter, and almond extract. Whisk well until fully combined.

Pour the flour mixture into the wet mixture. Gently stir with a rubber spatula until just combined. A few lumps are good, over-mixing will make your pancakes tough.

Add the blueberries and gently fold them into the batter.

Scoop about 2 spoonfuls of batter per pancake onto the griddle. Spread into a round shape if needed. Cook for 2–3 minutes, or until bubbles begin to pop in the center. Flip and cook another 2 minutes, or until golden brown.

Transfer cooked pancakes to a plate and repeat with remaining batter. Serve hot with real maple syrup and more fresh blueberries if desired.

And make sure you are following me on TikTok, Instagram, and Pinterest, for all the latest recipes!