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.
Ingredients & substitutions
- 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.
- Lemons
- 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.
How to make these blueberry lemon pancakes
Mix the batter. Start by whisking all the dry ingredients together. Then, add the wet ingredients right on top. Don’t mix until everything is in the bowl, and then, gently stir to combine.
If you want fluffy pancakes, don’t over mix the batter.
Heat the griddle. Set a griddle over medium heat and let it get hot. Then, spoon about 1/3 cup of batter for each pancake onto the griddle.
After the batter edges set (which only takes a minute), top with blueberries.
Flip the pancakes. When you start to see bubbles throughout the batter, flip the pancake and cook until golden on both sides.
Repeat until all the batter is gone.
Tips for making the best dairy free pancakes
- 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.
Everything you need to know about lemon blueberry 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.
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 will love
- Blueberry crumble pie
- Strawberry blueberry shortcake
- Dairy free blueberry muffins
- Blueberry cardamom frozen sandwiches
More dairy free breakfasts you should try
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
- In a large bowl, whisk together the dry ingredients.
- Add milk, canola oil, egg, lemon juice, zest, and vanilla extract. Whisk until smooth.
- Preheat a non-stick griddle or large skillet to medium heat. (Coat pan with butter or oil if not using non-stick).
- Pour about ⅓ cup batter onto the griddle for each pancake. Allow the bottom to set and drop blueberries into the batter. Flip when bubbles are visible in the batter and allow pancake to cook through, about 1 more minute.
- Repeat until all batter has been used.
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