Lemon Blueberry Pancakes
Packed with refreshing summer flavor, these lemon blueberry pancakes are light, fluffy and bursting with zesty lemon and sweet blueberries. This simple recipe offers a great way to change up your usual weekend breakfast routine and is sure to brighten up your morning.
Why you’ll love these lemon blueberry pancakes
Making pancakes from scratch is the easiest thing ever, and the results are absolutely worth the minimal effort. But, these lemon blueberry pancakes are next level.
Lemon and blueberry pair well together, balancing the sweetness of the blueberries with the tart, zesty of the lemon, enveloped in a fluffy, delicate pancake batter. Top it off with buttery, pancake syrup, and you have an impressive morning meal.
P.S. If you haven’t tried basic pancakes from scratch before, check out my dairy free pancakes recipe. It’s a basic recipe that you will never stop making.
More breakfast recipes: chicken sausage breakfast tacos / apple cinnamon oatmeal / piña colada smoothie / dairy free overnight oats
Ingredient notes:
- Dairy free milk – We’ve used all different kinds of milk for this recipe – oat milk, coconut milk (from the refrigerated section, not the can), almond milk, lactose free milk and regular milk – and it turns out great every time. Just make sure it’s unsweetened and plain.
- Blueberries – you can use fresh or frozen blueberries for this recipe, but you might want to thaw frozen ones.
- Baking powder – This is the key ingredient in making these pancakes fluffy without any dairy. If you want to avoid the batter turning green, make sure to use aluminum free baking powder.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Melissa’s Tips & tricks
- Don’t skip the baking powder. I know the recipe seems like an excessive amount, but if you want them to be fluffy, especially without dairy, you need it.
- Use canola oil or other vegetable oils. This is my go-to substitute for melted butter because I always have it on hand.
- Don’t over mix the batter. Mixing too much will develop the gluten in the flour and result in less-fluffy pancakes. So, it’s ok if there are some lumps in the batter!
Frequently asked questions
Is it better to use fresh or frozen blueberries in pancakes?
This is truly a matter of personal preference, or maybe even convenience. Fresh blueberry will stay a bit more firm and retain their color but frozen blueberries can be very convenient and more cost-efficient. If you’re using frozen, be sure to thaw them before adding them to the pancakes.
Do you add berries to pancake batter before or after pouring?
This is again a matter of preference, but if you are using frozen blueberries make sure to add them after or the color from the blueberries will bleed into the batter.
More blueberry recipes you’ll love: blueberry crumble pie / strawberry blueberry shortcake / dairy free blueberry muffins
More dairy free breakfast recipes: homemade waffles / birthday cake pancakes / dairy free french toast
Ingredients
- 1 1/2 cup all-purpose flour
- 2 tablespoons sugar
- 1/2 tablespoon baking powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 lemon (zested and juiced)
- 1 cup unsweetened dairy free milk (oat)
- 3 tablespoons canola oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup blueberries
Instructions
- Mix the batter. In a large bowl, whisk the flour, sugar, baking powder and salt until combined. Then, add the milk, canola oil, egg, lemon juice, zest, and vanilla extract. When everything is added to the bowl, gently stir to combine.If you want fluffy pancakes, don't over mix the batter.
- Heat the griddle. Preheat a non-stick griddle or large skillet to medium heat. (Coat pan with butter or oil if not using non-stick). Then, pour about ⅓ cup batter onto the griddle for each pancake.
- Flip the pancakes. Allow the bottom to set and drop blueberries into the batter. Flip when bubbles are visible in the batter. Top with blueberries and let the pancakes to cook through, about 1 more minute.Repeat until all the batter is gone.
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