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Lemon Blueberry Pancakes

User Rating 5 Star Rating (2 Reviews)


Enjoy these easy lemon blueberry pancakes with your favorite syrup, blueberry sauce, or a lemon sauce.

Cook Time: 12 minutes

Total Time: 12 minutes


  • 1 large egg
  • 1 cup all-purpose flour
  • 3/4 cup milk
  • 1 tablespoon sugar
  • 2 tablespoons vegetable oil
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons finely grated lemon zest
  • 1 teaspoon lemon juice
  • 1/2 cup fresh blueberries, or use frozen thawed blueberries


Beat egg until frothy; beat in remaining ingredients except blueberries, beating just until smooth. Gently stir in blueberries. Grease a heated griddle. For each pancake, pour about 3 tablespoons of batter from a large spoon or from pitcher onto the hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other side until golden brown.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Fluffy with a slight zip, Member krismars02

These were really excellent! I made them just as the recipe detailed (with the exception of the sugar... I accidentally added two tablespoons of sugar and then scooped out about half of a tablespoon.. oops!). They were not really runny so they retained a good height and cooked through without burning on a low/med temperature. I used a touch of butter on the pan for the first few pancakes but the rest worked nicely without adding any more (using a non-stick pan which doesn't always work as a non-stick surface). The additions that the other reviewer posted sound good but that they would completely change the texture and taste of the recipe... I will try them sometime but I really liked them just as they were!

7 out of 8 people found this helpful.

See all 2 reviews

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