Lemon Blueberry Pancakes Recipe

Name: Lemon Blueberry Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large egg; 1 tablespoon lemon, zest of, grated; 3/4 cup buttermilk; 3 tablespoons brown sugar, packed; 2 tablespoons butter, melted and cooled; 3/4 cup all-purpose flour, plus; 2 tablespoons all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup blueberries; 1/4 cup pecans, coarsely chopped

Servings: persons

1
In a medium bowl, whisk together egg, lemon zest, buttermilk, brown sugar, and butter.
2
Set aside.
3
In a large bowl, combine flour, baking powder, and salt.
4
Add dry ingredients to wet ingredients.
5
Stir until just combines.
6
Stir in blueberries and pecans.
7
Spray a nonstick skillet with butter spray.
8
Heat over medium high heat.
9
When skillet is hot, add 1/4 cup of batter.
10
Cook until the edges of the pancake bubble and burst.
11
Turn over with spatula.
12
Cook until underside is golden brown.
13
Repeat with remaining batter.
14
Serve with favorite syrup.

613

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large egg, 1 tablespoon lemon, zest of, grated, 3/4 cup buttermilk, 3 tablespoons brown sugar, packed, and more.

Yes, Lemon Blueberry Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Blueberry Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions