Lemon Blueberry Pancakes

Lemon Blueberry Pancakes are a delightful breakfast treat that combines tangy lemon zest and juicy blueberries with fluffy, golden pancakes.

These pancakes are sure to wake up your taste buds and get your senses going.

Be sure to check out the rest of our breakfast and brunch recipes, too!

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Health Benefits of Blueberries

Start your morning with blueberries, which are considered a superfood due to their numerous health benefits.

They are an excellent source of antioxidants, which can help protect the body against damage from free radicals that contribute to chronic diseases such as cancer and heart disease.

Additionally, studies have shown that consuming blueberries regularly may help improve brain function, memory, and even reduce the risk of developing Alzheimer’s disease.

The anti-inflammatory properties of blueberries may also help reduce inflammation throughout the body, which is linked to a range of health problems, including arthritis and obesity.

Plus, blueberries are low in calories, high in fiber, and contain vitamins C and K, making them a nutritious addition to any diet.

Extra Pancake Ideas!

If you’ve ever felt like eating cake for breakfast, these yummy red velvet pancakes will do the trick and impress your guests.

Buckwheat Pancakes have the rich and nutty flavor of buckwheat flour while Banana Walnut Pancakes use ripe bananas to add natural sweetness and moisture to the pancakes.

These dairy-free protein pancakes are light, fluffy, and can be flavored any way you like them

Lemon Blueberry Pancakes

Some mornings I find myself craving something a little different than plain old pancakes. And this recipe does the trick!

A special thanks to Silk for providing this recipe, which makes 6 servings.

Ingredients:

• 1 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon egg replacer
• 1/4 teaspoon salt
• pinch of ground nutmeg
• 1 1/2 cups plain soy yogurt alternative
• 1/4 cup vegetable oil, divided
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice
• 2 teaspoons finely grated lemon zest
• 2 teaspoons vanilla extract
• 1 1/2 cups blueberries, divided
• maple syrup

Blueberry Pancakes Recipe Directions:

Step 1: Whisk together flour, baking powder, egg replacer, salt and nutmeg; set aside.

Step 2: In separate bowl, whisk together yogurt alternative, 2 tablespoons oil, sugar, lemon juice, lemon zest and vanilla; stir into flour mixture until just combined (batter will be lumpy).

Let stand for 15 minutes.

Step 3: Heat large, non-stick skillet over medium heat; brush with remaining oil.

Pour 1/4 cup batter per pancake into skillet, leaving space between each pancake.

Add 1 tablespoon blueberries to each pancake.

Step 4: Cook in batches for about 2 minutes, or until bubbles form on the surface; flip and cook for 1-2 minutes, or until golden brown and set in the center.

Wipe skillet between batches.

Store prepared pancakes in warm oven until ready to serve.

Step 5: Serve pancakes with remaining blueberries and maple syrup.

Continue to Content

Lemon Blueberry Pancakes Recipe

Yield: 6 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Lemon Blueberry Pancakes are a delightful breakfast treat that combines tangy lemon zest and juicy blueberries with fluffy, golden pancakes.

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Ingredients

• 1 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon egg replacer
• 1/4 teaspoon salt
• pinch of ground nutmeg
• 1 1/2 cups plain soy yogurt alternative
• 1/4 cup vegetable oil, divided
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice
• 2 teaspoons finely grated lemon zest
• 2 teaspoons vanilla extract
• 1 1/2 cups blueberries, divided
• maple syrup

Instructions

1. Whisk together flour, baking powder, egg replacer, salt and nutmeg; set aside.
2. In separate bowl, whisk together yogurt alternative, 2 tablespoons oil, sugar, lemon juice, lemon zest and vanilla; stir into flour mixture until just combined (batter will be lumpy). Let stand for 15 minutes.
3. Heat large, non-stick skillet over medium heat; brush with remaining oil. Pour 1/4 cup batter per pancake into skillet, leaving space between each pancake.
4. Add 1 tablespoon blueberries to each pancake.
5. Cook in batches for about 2 minutes, or until bubbles form on the surface; flip and cook for 1-2 minutes, or until golden brown and set in the center. Wipe skillet between batches. Store prepared pancakes in warm oven until ready to serve.
6. Serve pancakes with remaining blueberries and maple syrup.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 281Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 3mgSodium: 262mgCarbohydrates: 43gFiber: 2gSugar: 18gProtein: 4g

Nutrition information isn’t always accurate.

For more delicious breakfast ideas!

Don’t miss out on our other family friendly recipes!