Perfect Lemon Blueberry Pancakes: Easy, Fluffy Recipe for a Zesty Breakfast Treat

lemon blueberry pancakes

When it comes to the quintessential summer breakfast, Lemon Blueberry Pancakes undoubtedly sit atop the list. Bursting with the freshness of ripe blueberries and the zest of lemon, these fluffy and delightful pancakes perfectly encapsulate a sun-soaked season on a plate.

Indeed, the Lemon Blueberry Pancake is a celebration of these two signature flavors, each contrasting yet complementing the other, balancing sweetness and tanginess in every delicious bite. Let’s journey through a classic recipe, guaranteed to elevate your breakfast and brunch game this summer.

A Brief History of Pancakes

The pancakes’ journey traces back to the Stone Age, where our ancestors combined ground grains and water to make a crude pancake-like food on hot stones. Over the years, the recipe evolved and travelled across the globe, with each culture adding its unique twist.

In Ancient Greece and Rome, pancakes, sweetened with honey, were a popular meal. The Elizabethan era saw pancakes flavored with spices, rosewater, sherry, and apples. By the time we reached the American colonies, a form closer to our modern-day pancake had emerged. Native Americans had a tradition of making corn pancakes, which influenced the settlers, who eventually adapted it to the fluffy version we know today, using milk, butter, and eggs.

The addition of lemon and blueberries to pancakes is a relatively recent innovation, aligning with the availability and popularity of these ingredients. Blueberries, native to North America, are a summer delight. When European settlers first arrived, Native Americans were already using these berries, both fresh and dried, for their culinary and medicinal properties.

Lemons, on the other hand, have a vibrant history dating back to Ancient India and have been used in Mediterranean cultures for centuries. They made their way to the Americas with Christopher Columbus in the 15th century and have been a popular flavoring agent ever since.

The combination of lemons and blueberries in a pancake recipe brings together the tartness of the lemons and the sweetness of the blueberries, offering a flavor profile that dances on the tongue and makes for a delightful breakfast experience.


– 1 1/2 cups all-purpose flour
– 1 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1 tablespoon white sugar
– 1 1/4 cups milk
– 1 egg
– 3 tablespoons butter, melted
– 1 teaspoon vanilla extract
– Zest of 1 large lemon
– 1 tablespoon lemon juice
– 1 cup fresh blueberries, plus additional for serving
– Maple syrup, for serving

Ingredients(in grams)

190 grams all-purpose flour

 1 1/2 teaspoon baking powder(3-5 grams)

3-5 grams salt

12 grams white sugar

295 ml milk

1 egg (approximately 50 grams)

42 grams butter, melted

5 ml vanilla extract

Zest of 1 large lemon

15 ml lemon juice

150 grams fresh blueberries, plus additional for serving

Maple syrup, for serving


Step 1: Dry Ingredients

In a large bowl, combine the flour, baking powder, salt, and sugar. These are your dry ingredients, and they set the foundational structure for your pancakes.

Step 2: Wet Ingredients

In a separate bowl, beat the egg and then add milk, melted butter, and vanilla extract. Stir in the zest of one large lemon and the tablespoon of lemon juice. The lemon zest and juice infuse a tangy brightness into the pancakes, providing an enticing contrast to the sweetness of the blueberries.

Step 3: Combine

Pour the wet ingredients into the bowl of dry ingredients, stirring just until the mixture is combined. A few lumps are fine; overmixing could lead to tough pancakes.

Step 4: Blueberries

Gently fold the blueberries into the batter. Using fresh blueberries will ensure a burst of fruitiness in each pancake.

Step 5: Cook

Heat a lightly oiled griddle or frying pan over medium-high heat. For each pancake, pour approximately 1/4 cup of batter onto the griddle. Cook until bubbles form on the surface, then flip with a spatula and cook until browned on the other side.

Step 6: Serve

Stack your delicious lemon blueberry pancakes on a warm plate, garnish with additional fresh blueberries, and drizzle with maple syrup. Voila! Your classic Lemon Blueberry Pancakes are ready to be savored.

These pancakes are a perfect balance of sweetness, tartness, and creaminess, their mouthwatering flavor profile whisking you away to sunny summertime. This versatile recipe can be adapted to different diets by substituting ingredients. Gluten-free flour can replace all-purpose flour, almond or oat milk can substitute for dairy, and a flax egg can stand in for a traditional egg to make a vegan-friendly version.

So, roll up your sleeves, heat up the griddle, and start your day with a stack of these heavenly Lemon Blueberry Pancakes. Let the bright citrus notes, sweet blueberries, and the fluffy pancake goodness kickstart your morning with a burst of sunshine. Happy cooking!

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