These Blueberry Lemon Pancakes are hands down one of the best pancakes you can make at home. They’re fluffy, bright and full of flavor thanks to fresh lemon juice, lemon zest and juicy blueberries. Honestly, they are so good they barely need maple syrup… almost. You still want that drizzle.
This recipe is perfect for a cozy weeknight breakfast and Make a simple breakfast for the work week. They reheat nicely, feel a little special, and make weekday mornings more enjoyable without any extra effort.
Why These Pancakes Are Great for Meal Prep
These pancakes use a mixture of whole wheat and all-purpose flour, which gives them structure without feeling heavy. The lemon keeps everything fresh and the blueberries add a hint of sweetness in every bite.
They’re sturdy enough to store, freeze, and reheat, yet remain soft and fluffy even days later. This is exactly what we wanted for breakfast.
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Substitutions You Can Make in This Pancake Recipe
- Swap the blueberries for raspberries or strawberries. Feel free to mix it up too!
- Frozen berries are perfect for this recipe.
- If you don’t like lemon, just leave it out and make regular fluffy berry pancakes!
- When it comes to flour, you’re welcome to use 100% whole wheat, but be aware that your pancakes will be denser and heavier. You can also use 100% white flour.
- If you are gluten free, I recommend using all-purpose GF flour unless you have another flour blend that works well for pancakes.
- If you are vegetarian, use flax or chia eggs.
How to Make Perfect Blueberry Lemon Pancakes
Here are the ingredients you’ll need to make this pancake recipe.
This recipe uses:
- lemon juice and lemon zest
- blueberry
- Whole wheat flour + all purpose flour
- Eggs, milk, baking powder and common pancake basic ingredients
Make these blueberry lemon pancakes step by step
- Mix dry and wet ingredients separately.
2. Combine dry and wet ingredients in the same bowl and stir in blueberries.
3. Place the pancake batter into a non-stick pan and cook for about 4 minutes on each side.
4. Repeat this process until the batter is used up!
When to add berries to pancakes
You have two good options:
- Mix berries into batter Cooks easily and evenly
- Pour the batter into the pan and add the berries Better control over placement
The second method allows for perfect distribution of the berries, but the pancake may be slightly sticky when flipped. Both work – choose your adventure.
The best tips for delicious pancakes every time:
- Heat up your pan. Let it sit on medium heat for about 3-4 minutes.
- Add cooking oil and heat for one minute. I like to cook my pancakes in butter, but if you want to use cooking spray or coconut oil, that works too.
- Use a 1/4 or 1/3 measuring cup to scoop batter into pan. I usually fit 2 at a time. Spoon the batter onto the pan into a circle (or as close to a circle as possible)
- Fry the pancake until you see some bubbles, then flip!
- Repeat steps 3 and 4 until batter is used up. I recommend re-greasing the pan between batches.
How to Prepare Lemon Blueberry Pancakes:
You can definitely prepare lemon blueberry pancakes!
You can store them in the refrigerator for a few days and then reheat them in the microwave, toaster, stove or even the oven! I prefer the microwave.
The key to avoiding soggy pancakes is to make sure you store them after they’ve cooled. This helps avoid condensation collecting in meal prep containers, which often results in sogginess.
Storage and reheating precautions:
How long do these pancakes last in the refrigerator?
most 4 days When stored in an airtight container.
Can I Freeze Blueberry Lemon Pancakes?
Yes! The pancakes freeze beautifully. Store in zipper bag, store up to 3 months.
What’s the best way to reheat from frozen?
Reheat directly in the microwave after freezing, or let them thaw overnight and reheat to your preference.
Can you freeze blueberry lemon pancakes?
Good news, pancakes are freezer friendly! Place cooked pancakes in zip-top bags and freeze for up to 3 months.
Happy preparation!
Here are some more pancake recipes you’ll love:
Don’t forget to try more WWL breakfasts!
Meal-Prep Blueberry Lemon Pancakes
instruct
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Combine flour, sugar, baking powder, salt and lemon zest in a large bowl.
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Combine milk, eggs, butter and fresh lemon juice in another bowl or large glass measuring cup.
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Add the wet ingredients to the dry ingredients and mix until just combined. It’s okay if the batter looks lumpy! Do not over mix. Finally stir in the blueberries gently.
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Heat a large skillet over medium heat. Add cooking spray or 1/2 tablespoon butter. Then add 1/4 cup of batter to the pan and cook the pancakes for 2-3 minutes on each side (you want a nice golden brown color). Flip and repeat until the batter is used up! This batter ended up making 9 pancakes.
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To assemble: Add 3 pancakes to each container. Cool to room temperature to avoid soggy pancakes throughout the week, then cover and store in the refrigerator.
notes
- combine 2 TBSP Ground flaxseed meal or chia seeds 6 tablespoons water.
- Let the mixture sit at room temperature or in the refrigerator for 15 minutes.
- The end result will be sticky and egg-like.