Lemon Pancakes with Blueberry Maple Syrup

Things to love about Lemon Blueberry Pancakes: fluffy, light and full of flavor!

Simple enough for weekdays, yet these homemade pancakes feel indulgent enough for weekend brunch too!

Serve them on their own or with an egg dish like my Everything Bagel Breakfast Casserole or Sheet Pan Eggs. Or go all out and have a pancake party… whip up my Apple Cinnamon Pancakes or Pumpkin Chocolate Chip Pancakes alongside these Lemon Blueberry ones! Yummm!

Table Talk with Tawnie

Pancakes are always so comforting and remind me of home and weekend mornings. My mom is the master of buttermilk pancakes, and when we stumbled across this recipe we HAD to make a version of it! I think most people would agree with me about loving a fluffy pancake…and boy are these fluffy. There is something magical about adding buttermilk into pancakes that makes little pillows of heaven. Then adding in the slight flavor of lemon with a sweetness of blueberry makes for a perfect pancake. I could not resist munching on these blueberries when making these. So fresh and flavorful! Not to mention they are loaded with antioxidants and are heart healthy.

If you’re a big fan of lemon sweet treats like I am, make sure to check out my Lemon Brownies, Lemon Cheesecake Bars, and Lemon Pound Cake! And if you need to make pancakes for a crowd, try my Sheet Pan Pancakes!

Ingredients you will need for these lemon blueberry pancakes

(For the full recipe, scroll down to the recipe card below)

For the pancakes:

• All-Purpose Flour: I’ve made these with white-wheat flour too and they turned out delicious. If you need a gluten free option, I recommend Bob’s Red Mill 1-1 gluten free flour.
• Sugar: A little sugar helps not only for flavor but helps to create a soft pancake and helps give you those crispy edges. 
• Eggs: I stand by seperating yolk and whites and beating the egg whites with a hand mixer until you get soft peaks. Beating the eggs whites and folding them in is a couple minutes of extra work, but it will help to make your pancakes fluffy & soufflé-like! Right before cooking, fold in the egg white peaks into the batter, it’s like folding in clouds! (see the video)
• Buttermilk: I love adding buttermilk to pancakes. The acid in the buttermilk actually kickstarts the baking soda into action for extra height and helps to create a fine and tender crumb.
• Whole Milk: I like to add a little milk in addition to the buttermilk for a soft, tender pancake.
• Grated lemon zest and juice: add more zest for a more lemony flavor! I find that the zest of 1 lemon is usually enough.
• Other ingredients needed: vanilla extract, baking soda, baking powder, salt and butter.

For the blueberry maple syrup:

• Blueberries: I usually use fresh blueberries, but you can also use frozen.
• Maple Syrup: I recommend using real maple syrup and not pancake syrup.
• Butter: A subtle buttery flavor goes a long way in this syrup
• Cornstarch + water: whisking cornstarch and water together creates a slurry used to thicken the syrup
• Lemon Juice: the lemon juice balances out the flavors

How to make Lemon Blueberry Pancakes

(For the full recipe, scroll down to the recipe card below)

Tips and Variations

• Careful not to over mix the batter: When mixing the liquid ingredients into the dry, mix just until the ingredients are incorporated. Don’t over do it. Over mixing can result in a tough and chewy pancake instead of a light, tender one.
• Some lumps are OK – they magically disappear when they cook on the griddle.
• I love this pancake & waffle iron. It comes with pancake plates and waffle plates that you can switch out. It’s amazing! Here is a link: Belgian Maker with Pancake Plates & Waffle Iron
• If using a regular pan: I love this Square Griddle (nonstick). Keep your pan at the right temperature: I call it the Goldilocks method. The pan cannot be too hot and the heat also can’t be too low.
• I let the pan heat on medium heat and let it get hot for about 1-2 minutes. Then test out the pan with a little bit of water or a small pad of butter to see if it’s hot enough.
• Lightly grease the pan with butter or canola oil so it coats the pan and scoop the batter onto the pan right after so the butter or oil doesn’t burn. If using butter, can burn easily so I like to carefully wipe the pan clean between batches and add new butter.

FAQs

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5 from 4 reviews

Lemon Pancakes with Blueberry Maple Syrup

Prep: 15 minutes mins

Cook: 15 minutes mins

Total: 30 minutes mins

Servings: 14 pancakes

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Bright, fresh lemon pancakes made with a next-level blueberry maple syrup. These pancakes are lightly sweetened, fluffy and bursting with lemony flavor!

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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 (or more for more lemon-y flavor!)
• ▢ 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

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Instructions 

• Make the blueberry syrup: In a medium-sized saucepan over medium heat, add the blueberries, maple syrup, and butter. Heat for about 5 minutes or until syrup begins to bubble and simmer. Careful not to let it bubble over the pot! Stir together the cornstarch and water in a small dish, and whisk into the syrup. (this will help thicken it). Add a squeeze of lemon, stir. Simmer until syrup thickens. Set aside while you prepare the pancakes, it will thicken further as it sits.
  2 cups blueberries, 1 cup maple syrup, 2 Tbsp. butter, 1 Tbsp. cornstarch + 1 Tbsp. water, 1 tsp. lemon juice
  
• Whisk dry ingredients: Mix the flour, sugar, baking soda, baking powder, and salt in a large mixing bowl. Set aside.
  2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tsp. baking soda, 1 tsp. baking powder, 1/2 tsp. salt
  
• Whisk wet ingredients in another bowl: Whisk together the egg yolks, buttermilk, milk, lemon zest, lemon juice, vanilla, and 2 Tbsp. of the melted butter in a medium bowl.
  2 large eggs, yolks and whites separated, 1 1/2 cups buttermilk, 1/4 cup whole milk, 2 tsp. lemon zest (or more for more lemon-y flavor!), 1/4 cup fresh lemon juice, 1 tsp. vanilla extract, 1/4 cup butter, divided
  
• Beat egg whites: I know, another step! But this extra 2-3 minutes of beating the egg whites helps to create a lighter, fluffier, yummier pancake. In another medium-sized bowl, beat the egg whites with a hand mixer until soft peaks form, ~2-3 minutes. (Or you can use a stand mixer fitted with the whisk attachment).
  
• Bring the batter together: Pour the wet ingredients into the dry ingredients and stir to combine. Add the egg whites and fold them in very gently. Allow the batter to rest for 10 minutes, during this time you can find the griddle, your favorite spatula, and a wire rack to place the pancakes on! (Tip: you can gently stir fresh blueberries into the pancake batter too, but I just love spooning the blueberry syrup on top).
  
• Time to make them! Heat a wide heavy-bottomed pan or griddle over medium heat and melt a tablespoon of butter. Drop the batter evenly on the pan (I use ~1/4 cup).
  
• Cook for 1-2 minutes or until the little bubbles appear, then flip. Continue cooking until both sides are golden brown. Repeat with the remaining batter. Wipe the skillet clean and add a dab more butter between batches.
  
• Serve and enjoy: Serve the pancakes immediately with blueberry syrup on top and enjoy! YUM!
  

Equipment

Spatula

Mixing bowls

Video

Notes

• Make buttermilk from scratch if needed: Pour 2 Tbsp. lemon juice or white vinegar into a measuring cup. Pour 2 cups whole milk in, stir and let sit for 5 minutes. Use as directed in recipe. 
• Store pancakes in the refrigerator for up to 5 days or freeze and enjoy within 2 months. (Store separate from the syrup). 

Nutrition Information

Serving: 1pancake, Calories: 215kcal (11%), Carbohydrates: 38g (13%), Protein: 4g (8%), Fat: 5g (8%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 39mg (13%), Sodium: 272mg (12%), Potassium: 149mg (4%), Fiber: 1g (4%), Sugar: 21g (23%), Vitamin A: 205IU (4%), Vitamin C: 5mg (6%), Calcium: 93mg (9%), Iron: 1mg (6%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

© Author: Tawnie Graham of Kroll’s Korner

This recipe was originally posted in April 2020. It was updated with new photos in March 2025.

📸 Photography by Marie-Catherine Dubé