Blueberry Lemon Pancakes are super fluffy with Greek yogurt and bursting with the perfect balance of sweet blueberries and lemon in every bite. Best of all, they’re so easy to make (with low carb options) plus recipe video!
Fluffy pancakes. It’s the best way to get my kids to stop what they’re doing and come running to the kitchen.
Click on the links or scroll to the bottom to find all the pancake flavor recipes:
- Carrot Cake Pancakes
- Eggless Pancakes
- Fluffy Greek Yogurt Nutella Swirl Pancakes
- Keto Pumpkin Pancakes
- Low Carb Pancakes
- Peach Cobbler Pancakes
- Samoa Pancakes
Weekend breakfasts are our favorite around here! As much as we love french toast bakes –> Blueberry, Strawberry, Mixed Berry French Toast anyone? Nothing beats our love for a full stack of pancakes on a lazy Sunday.
They really are a magical thing. Sort of like having soft and fluffy cake for breakfast and the most perfect way to start the weekend.
WHAT INGREDIENTS DO I NEED TO MAKE FLUFFY BLUEBERRY PANCAKES?
For this blueberry lemon pancake batter recipe, you’re going to need:
Dry ingredients:
- all purpose flour
- baking powder
- baking sode
- fine sea salt
- granulated sugar
Wet ingredients
- eggs
- lemon juice / lemon zest
- vanilla
- milk / buttermilk / almond milk / cashew milk / coconut milk
- oil / butter / ghee
Greek yogurt – this is my secret ingredient for making super fluffy pancakes. Have you ever noticed that many of the best pancake recipes call for buttermilk? Most people (including myself) do not have buttermilk at home so I like to add Greek yogurt for the fluffiest pancakes.
Additional spices flavorings:
- cinnamon
HOW TO MAKE THE BEST FLUFFY BLUEBERRY PANCAKES:
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’re a fan of Blueberry Pancakes with Ricotta Cheese, then you definitely have to give these a try.
- Preheat a griddle or a large skillet on medium heat. Lightly grease with cooking spray.
In a medium bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, cinnamon and salt.
- In a separate medium bowl, add the Greek yogurt, lemon juice, lemon zest, vanilla extract, and milk and whisk until combined. Slowly beat in eggs until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix as this will result in flat / dense pancakes.
- Scoop 1/4 cup batter onto the preheated skillet. If the batter is too thick, gently flatten pancakes with your spatula. When bubbles begin to appear on the surface, flip carefully and cook for about 1 to 2 minutes more until browned on the underside.
- Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.
- Serve with maple syrup and fresh fruit, if desired.
CAN I USE FRESH OR FROZEN BLUEBERRIES FOR FLUFFY BLUEBERRY PANCAKES?
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 ♥
DO YOU HAVE A RECIPE FOR LOW CARB OR KETO FRIENDLY BLUEBERRY LEMON PANCAKES?
Yes, swap out the pancake batter for my favorite low carb pancake recipe.
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
These extra Fluffy Blueberry Lemon Pancakes will burst with blueberry and tangy lemon in every bite. If you're looking for a sweet start to your morning, this easy breakfast recipe will fulfill all of your cravings!
- 2 cups white whole wheat flour or all purpose flour
- 5 Tablespoons granulated sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1-1/4 cups Greek yogurt
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1/3 cup milk
- 2 large eggs , lightly beaten
- 1-1/3 cups fresh or slightly thawed frozen blueberries coated with a 2 tablespoons of flour*
- Griddle
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate medium bowl, add the Greek yogurt, lemon juice, lemon zest, vanilla extract, and milk and whisk until smooth. Slowly beat in eggs until combined.
Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix as this will result in flat / less fluffy pancakes. Allow batter to rest while you preheat your griddle or pan.
Preheat a griddle or a large non-stick skillet on medium heat. Grease with non-stick cooking spray or melted butter.
Scoop 1/4 cup batter onto the preheated pan. If the batter is too thick, flatten pancakes with your spatula. Press fresh or frozen blueberries into the pancake batter. When bubbles begin to appear on the surface, flip carefully and cook for about 1 to 2 minutes until browned on the underside.
- Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.
- Serve with maple syrup and extra blueberries, if desired.
Recipe Video
Emily -
These were amazing! Came out so fluffy and my kids and I loved them! Thanks!
Sarah -
These were delicious! Thanks for sharing! Yum!
Emma -
Blueberry and lemon go so well together, I know I would love these!
Liz -
These look so fluffy and perfect. My dad always ordered blueberry pancakes when we went out for breakfast, but Bill likes his plain. No fun for the cook!!!
Kelly -
Thanks Liz! Aaw, I know what you mean, my husband doesn’t like any fruit in his either – more for us 😉
Jelli -
Kelly, these pancakes look so tender and fluffy, and well…perfect! I’m all about the blueberries (fave food) and my man’s a nut for lemon. Of course, just call them pancakes and my kids are happy. Let’s just say these may be my family’s favorite breakfast from today onward. Too bad my daughter enters school at 7am so we usually go for overnight oats. Saturdays…yes, Saturdays will definitely be blueberry lemon pancake days ’round here! Thanks for the recipe.
JELLI -
I made these this Saturday for friends and they raved about them. One guy was a self-proclaimed pancake avoider, and even he liked them. Thanks for sharing this yummy recipe, Kelly!