Super Fluffy Lemon Blueberry Pancakes Recipe

While we may now enjoy deliciously fluffy blueberry pancakes in most diners and associate them with American breakfasts or British brunches, this delicious dessert is much older than we can imagine.

Most food historians agree that the Romans invented the first version (or prototype) of pancakes around the 1st Century A.D. by mixing milk, flour, spices, and eggs and sweetening them with honey; they used to call pancakes Alita Dolcia, which in Latin means ‘Another Sweet’.

So, why not kick off the weekend with another sweet flavored with lemon zest and a cup blueberries? Time to try this lemon blueberry pancake recipe!

Lemon Blueberry Pancakes Ingredients

• Blueberries: Fresh blueberries are the best, however, frozen blueberries can be used too. Don't thaw them, but take them out of the freezer and add them to the pancake batter last minute, and they will defrost while cooking.
• Lemon: For a more delicate flavor, lemon zest is used in this recipe, however, for a stronger taste, add one teaspoon of lemon juice too.
• Self-Rising Flour: Great if you have it, if not, you can make your own by mixing 1 teaspoon of baking powder with 3.5 ounces [100g] of all-purpose flour and multiplying the quantities as needed.
• Baking Powder: There is extra in this recipe, for the extra rise in these super fluffy lemon blueberry pancakes!
• Sugar: Caster sugar is perfect for this recipe, however, it can be swapped with muscovado or dark brown sugar for a caramel-like note. Here are some of the best brown sugar substitutes in case you need them!
• Egg: The binding agent.
• Milk: Semi-skimmed and full-fat milk work wonders. This can be swapped for oat, soy, or almond milk for a dairy-free option, or half-and-half for a richer end result.
• Cooking Spray: It is perfect for greasing the frying pan, however, it can be swapped for butter, or any unflavored oil, such as sunflower, vegetable, or canola oil. While coconut oil may give a great flavor, it doesn't prevent the pancake batter from sticking to the frying pan as well as the other options. Olive oil tastes too strong for this recipe.

How To Make Lemon Blueberry Pancakes

1. Sieve the flour and baking powder in a mixing bowl, add the sugar, and mix.
2. To the dry ingredients, add the egg and half of the milk; with a fork or whisk, start incorporating the wet mix and dry mix together. Finish incorporating the rest of the wet ingredients.
3. Add half of the blueberries and the lemon zest to the batter and give it a quick stir.
4. Put a large frying pan on the hob to warm up on medium heat and once warm, cover it with some cooking spray [or butter or unflavored oil], then add three tablespoons of batter to the pan to create a pancake.
5. Cook the pancakes on a low to medium flame and after 2-3 minutes, bubbles will appear all over the surface of the pancake and the batter will start to thicken and cook through; at this time they are ready to be flipped.
6. Once flipped, cook on low heat for a further two or three minutes, until the batter is cooked through and through.
7. Repeat the same process for all pancakes.
8. Serve the pancakes with the remaining blueberries on top, enjoy!

How to store Lemon Blueberry Pancakes?

• In the fridge: These fluffy lemon blueberry pancakes can be stored in the fridge in an airtight container for up to three days.
• In the freezer:
  • With Parchment Paper: Once completely cooled down, pile the pancakes on top of each separating them with a sheet of parchment paper, then tightly wrap in cling film [or in an airtight container] and freeze for up to three months.
  • Flash Freeze: Once completely cooled down, put the lemon blueberry pancakes on a tray so that they are next to each other [and don't touch]; after a minimum of half an hour, you can pile them on top of each other and put in a freezer bag [or any other tightly sealed container].
• To Reheat: Warm up the lemon blueberry pancakes in the microwave for a couple of seconds until thoroughly warmed.

Tips, Tricks & Amendments

• Fruit Swap: Blueberries can be swapped for blackberries, strawberries, or raspberries. 
• Lemon Swap: Lemon zest can be swapped for lemon extract, however, if you prefer to skip the citrus flavor, both almond or vanilla essence work well.
• Sugar Swap: Caster sugar can be swapped for muscovado or dark brown sugar for a deeper, caramel-like note. 
• Milk Swap: This recipe has been tested with semi-skimmed and full-fat milk. Good dairy-free alternatives are soy, oat, or almond milk. 
• Cooking Fat: This can be swapped for butter, or any unflavored oil, such as canola oil, sunflower oil, or vegetable oil. 
• Topping Ideas and Add-Ons: Chocolate Chips of any color, Toffee or Peanut Butter Chips, Maple Syrup, Whipped Cream, Chocolate or Strawberry Syrup, Powdered Sugar [Icing Sugar], a dollop of Greek Yogurt on top.
• Gluten-Free Flour: Cassava flour is the most similar to all-purpose flour and a great swap.

Of all the pancake recipes out there, this is the most delicious and fluffy one you will try and there is no doubt you will wave goodbye to all powdered mixes!

Ready in a handful of minutes using very few simple ingredients, these deliciously fluffy lemon blueberry pancakes are here to become your weekend ritual!

WE'D LOVE TO HEAR FROM YOU! Should you have any questions at all, please let us know and we will get back to you as soon as possible. If you tried and tested this recipe, then please rate and comment on this recipe card! Your thoughts will be greatly appreciated.