Lemon Blueberry 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!

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. 

Ingredients you will need for these lemon blueberry pancakes

For the pancakes:

• All-Purpose Flour
• Sugar
• Baking Soda
• Baking Powder
• Salt
• Eggs
• Buttermilk (or sub Greek yogurt)
• Whole Milk
• Grated lemon peel and juice
• Vanilla
• Butter

For the blueberry maple syrup:

• Blueberries
• Maple Syrup
• Butter

How to make Lemon Blueberry Pancakes

Mix the dry ingredients: In a large bowl, mix flour, sugar, baking soda and power, and salt.

Mix the wet ingredients: In a small bowl, whisk together egg yolks, buttermilk, milk, lemon peel, lemon juice, vanilla and 2 Tbsp. butter.

Using a hand mixer or standing mixer on high speed, beat egg whites until they form soft peaks.

Pour buttermilk mixture into flour mixture; stir to blend. Add egg whites and fold in gently.

In a large non stick skillet over medium heat, melt a tablespoon of butter. Pour batter into size of pancake you prefer (I use ~1/4cup). Cook until golden brown on each side.

In a saucepan over medium heat make the blueberry sauce: combine 2 Tbsp. butter, syrup and blueberries. Heat for about 3 minutes and top on pancakes! Enjoy.

Can I freeze these lemon blueberry pancakes?

Yes! Freeze the pancakes separate from the blueberry maple syrup. Place pancakes inside a heavy-duty freezer bag and freeze. Use the frozen pancakes within 1 to 2 months for best quality.

You can reheat your pancakes in the toasted, microwave or oven when ready to enjoy!

Kroll’s Korner on Pinterest

Tap here to pin recipes from Kroll’s Korner for later! You’ll find healthy (mostly) recipes that are realistic and easy to make. Happy Pinning! xo

Other breakfast recipes you will enjoy:

The Best Blueberry Cinnamon Rolls

Blueberry Cinnamon Muffins

Blueberry Overnight Oats

Blueberry Quinoa Breakfast Parfait

Spinach Quiche

Quinoa Egg Breakfast Muffins

Lemon Blueberry Pancakes with Blueberry Maple Syrup

The ultimate pancake recipe. Once you’ve had these, you won’t want a pancake any other way!

5 from 4 votes

Print Recipe Pin Recipe Rate

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 10 large pancakes

Calories: 300kcal

Author: Tawnie Graham of Kroll’s Korner

Equipment

• Griddle or nonstick skillet
• Spatula
• Hand beater (to beat egg whites)
• Mixing bowls

Ingredients

• ▢ 2 cups All-Purpose flour may sub with white whole wheat
• ▢ 3 Tbsp. 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 may sub Greek yogurt, see note below
• ▢ 1/4 cup whole milk
• ▢ 2 tsp. grated lemon peel
• ▢ 3 Tbsp. fresh lemon juice
• ▢ 1 tsp. vanilla extract
• ▢ 1/4 cup butter, melted
• ▢ 1 cup maple syrup
• ▢ 1 cup blueberries rinsed

Instructions

• In a large bowl, mix flour, sugar, baking soda and power, and salt.
• In a small bowl, whisk together egg yolks, buttermilk, milk, lemon peel, lemon juice, vanilla and 2 Tbsp. butter.
• In a mixer on high speed, beat egg whites until they form soft peaks.
• Pour buttermilk mixture into flour mixture; stir to blend. Add egg whites and fold in gently.
• In a large non stick skillet over medium heat, melt a tablespoon of butter. Pour batter into size of pancake you prefer (I use ~1/4cup). Cook until golden brown on each side.
• In a saucepan over medium heat make the blueberry sauce: combine 2 Tbsp. butter, syrup and blueberries. Heat for about 3 minutes and top on pancakes! Enjoy.

Notes

 

 

 

May sub the buttermilk with 1 1/4 cup Greek yogurt + 1/3 cup milk if you do not have buttermilk on hand. You will see also need to add in the additional 1/4 cup milk as well!

Makes 10 large pancakes or ~18 smaller pancakes.

Adapted from Sunset

Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner

Nutrition

Serving: 1large pancake | Calories: 300kcal

How do you like incorporating blueberries into your breakfast?

Hi, I’m Tawnie!

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

More about Tawnie