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lemon blueberry pancakes stacked on a white plate

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!
Course Breakfast
Cuisine American
Keyword pancakes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 10 large pancakes
Calories 300kcal



  • 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


  • 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.


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


Serving: 1large pancake | Calories: 300kcal