Fluffy Blueberry Lemon Pancakes are bursting with the perfect balance of sweet blueberries and lemon in every bite. Best of all, they’re so easy to make with this recipe & video – just bursting with blueberries & lemon in every bite!
Weekend breakfasts are our favorite around here and we love gathering around the table on a lazy Sunday with a platter carrying a full stack of pancakes.
It’s really a magical thing and sort of like having soft and fluffy cake for breakfast and the most perfect way to start the weekend.
This recipe starts off with my favorite melt-in-your mouth pancake base and come together in no time flat. Plus, they’re made a little bit healthier since I love swapping in white whole wheat flour for all purpose. It helps to add a touch of fiber without the husband or kids noticing a difference in taste.
The pancakes cook up super fluffy and thick from the Greek yogurt and are bursting with fresh, plump berries and a light lemony flavor in every bite.
If you are using frozen blueberries, thaw them slightly and toss in a light coating of flour. Then sprinkle them evenly on top of the pancakes when they start cooking – this helps to prevent purple pancakes 🙂
Serve them plain or drizzle them with a good dose of maple syrup – either way, it’s what weekend dreams are made of.
Just grab your fork and dig in ♥
Make ahead tips for Fluffy Blueberry Lemon Pancakes
- gather all the dry ingredients to a bowl the night before and cover with lid
- gather all the wet ingredients in a an airtight container and store in the fridge