Things to love about Lemon Blueberry Pancakes: fluffy, light and full of bright flavor.
Easy enough for a weekday breakfast yet indulgent for a weekend brunch, these homemade pancakes pair perfectly with savory egg dishes or other sweet pancakes for a brunch spread.
Table Talk with Tawnie
Pancakes are comforting and conjure weekend mornings and family traditions. This lemon-blueberry version builds on classic buttermilk pancakes to produce airy, souffle-like pancakes. Buttermilk reacts with the leavening to give lift and a tender crumb, while lemon zest and juice add bright, fresh notes. Fresh blueberries keep the flavor lively and add natural sweetness and antioxidants.
If you love lemon desserts, try other lemon recipes or scale up with sheet pan pancakes when serving a crowd.
Ingredients for Lemon Blueberry Pancakes
(Full recipe in the recipe card below)
For the pancakes:
- All-purpose flour: 2 cups. White-wheat works well; for gluten-free use a 1:1 gluten-free blend.
- Sugar: 1/4 cup granulated sugar to balance flavor and help create tender pancakes with lightly crisp edges.
- Eggs: Separate yolks and whites. Whipping the whites until soft peaks and folding them into the batter yields extra-fluffy, soufflé-like pancakes.
- Buttermilk: 1 1/2 cups. The acid activates the baking soda and gives a tender crumb.
- Whole milk: 1/4 cup to soften the texture.
- Lemon zest and juice: Zest of 1–2 teaspoons and 1/4 cup lemon juice for bright lemon flavor.
- Other: vanilla extract, baking soda, baking powder, salt, and butter (for batter and cooking).
For the blueberry maple syrup:
- Blueberries: 2 cups, fresh or frozen.
- Maple syrup: Use real maple syrup for best flavor.
- Butter: Adds richness to the syrup.
- Cornstarch + water: A small slurry thickens the sauce without graininess.
- Lemon juice: A splash balances the sweetness.
How to make Lemon Blueberry Pancakes
(Full recipe in the recipe card below)
Make the blueberry syrup
Simmer blueberries with maple syrup and butter until bubbling, whisk in a cornstarch slurry to thicken, and finish with a squeeze of lemon. Set aside to cool and thicken further while you make the pancakes.
Mix dry and wet ingredients separately
Whisk the dry ingredients in one bowl. In another bowl, combine egg yolks, buttermilk, milk, lemon zest and juice, vanilla, and melted butter.
Beat the egg whites
Beat the egg whites with a hand mixer or stand mixer until soft peaks form. Folding these whites into the batter creates lift and extra fluff.
Combine and rest the batter
Pour the wet mixture into the dry ingredients and stir until just combined. Gently fold in the whipped egg whites. Let the batter rest about 10 minutes before cooking.
Cook the pancakes
Heat a heavy-bottomed skillet or griddle over medium, melt a little butter, and drop batter by about 1/4 cup per pancake. Cook until bubbles form and pop, then flip and cook until golden. Wipe and re-grease the pan between batches to prevent burning.
Top with blueberry syrup & enjoy
Serve immediately with the blueberry maple syrup and a little lemon zest or powdered sugar if desired. Enjoy!
Tips and Variations
- Don’t overmix: Stir wet into dry until just combined. A few lumps are fine and usually disappear while cooking.
- Whip the whites: Beating and folding in the egg whites takes a few minutes but yields a noticeably lighter pancake.
- Pan temperature: Use a heavy-bottomed pan or griddle and aim for medium heat — not too hot, not too cool — so pancakes cook through without burning.
- Grease carefully: Lightly coat the pan with butter or neutral oil and refresh between batches to prevent burning.
FAQs
Can I freeze these pancakes?
Yes. Cool pancakes completely, place them in a heavy-duty freezer bag and freeze separately from the syrup. Use within 1–2 months for best quality. Reheat from frozen in a toaster, microwave, or oven.
How do I know when to flip pancakes?
Flip when bubbles appear on the surface and the edges look set. The underside should be golden brown.
What pan should I use?
A wide, heavy-bottomed pan or griddle heats evenly and prevents burning. Thin pans can cause uneven cooking.
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Griddle (nonstick)
Hand Mixer
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Before You Begin! If you make this recipe, please leave a review to let us know how it turned out.
Lemon Pancakes with Blueberry Maple Syrup
Ingredients
For the pancake batter:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 large eggs, yolks and whites separated
- 1 1/2 cups buttermilk
- 1/4 cup whole milk
- 2 tsp lemon zest
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- 1/4 cup butter, divided
For the blueberry syrup:
- 2 cups blueberries
- 1 cup maple syrup
- 2 Tbsp butter
- 1 Tbsp cornstarch + 1 Tbsp water
- 1 tsp lemon juice
Last step! Please leave a review if you try this recipe.
Instructions
- Make the blueberry syrup: In a medium saucepan over medium heat, combine blueberries, maple syrup, and butter. Heat until bubbling and simmering (about 5 minutes). Whisk cornstarch with water, add to the pan, and stir until thickened. Add a splash of lemon juice, simmer to desired thickness, then set aside to cool.
- Whisk dry ingredients: In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Set aside.
- Whisk wet ingredients: In another bowl, whisk egg yolks, buttermilk, milk, lemon zest, lemon juice, vanilla, and 2 Tbsp melted butter.
- Beat egg whites: Using a hand mixer or stand mixer, beat the egg whites until soft peaks form, about 2–3 minutes.
- Combine batter: Pour the wet mixture into the dry ingredients and stir until just combined. Gently fold in the whipped egg whites. Let the batter rest 10 minutes.
- Cook: Heat a heavy-bottomed pan or griddle over medium and melt 1 Tbsp butter. Drop batter (about 1/4 cup per pancake) onto the surface. Cook until bubbles form and pop, then flip and cook until golden. Wipe and re-grease the pan between batches as needed.
- Serve: Stack pancakes, spoon blueberry maple syrup over them, garnish with lemon zest or powdered sugar, and enjoy.
Equipment
- Spatula
- Mixing bowls
- Heavy-bottomed skillet or griddle
Notes
- To make quick buttermilk: add 2 Tbsp lemon juice or vinegar to 2 cups whole milk, stir and let sit 5 minutes.
- Store cooked pancakes in the refrigerator up to 5 days or freeze (separate from syrup) and use within 2 months.
Nutrition Information
Nutritional information is an estimate and should be used as a guideline only.
This recipe was originally posted in April 2020 and updated with new photos in March 2025.
📸 Photography by Marie Dubé