Lemon Blueberry Pancakes Recipe (Fluffy & Healthy)

Lemon Blueberry Pancake Recipe

This fluffy lemon blueberry pancakes recipe is easy to make, naturally sweet & makes the best freezer-friendly pancakes, especially during this time of year. If you love homemade pancakes this recipe is for you so make sure to save it for those perfect weekend breakfasts,

There are few things better than a stack of fluffy pancakes on a weekend morning. Especially when they’re filled with juicy blueberries, fresh lemon zest, and a little Greek yogurt for protein and tang. These homemade pancakes are simple, bright, and very satisfying—kind of like if sunshine had a flavor.

Jump to Recipe

This is my current go-to pancake recipe when I want something a little more special but still quick enough for a slow Sunday breakfast. They come together with basic ingredients and a few easy swaps to give them that perfect pancake texture: soft, fluffy centers with golden brown edges. Whether you’re cooking on a stick pan or a well-seasoned non-stick griddle over medium-high heat or medium-low heat, the results are always delicious.

Why I Love This Recipe as a Dietitian

This lemon blueberry pancake recipe hits that sweet spot between nutritious and delicious. The Greek yogurt and eggs add a little protein to keep you full, while the lemon and blueberries offer brightness and antioxidants. It uses simple ingredients you probably already have, and you can easily tweak it based on what’s in your fridge or pantry.

You get the satisfying fluff of classic pancakes without needing a boxed pancake mix, plus way more flavor. And it just feels good to use up those whole lemons rolling around in your crisper drawer. It’s the perfect great breakfast for weekend mornings or even busy weekdays. Plus the blueberry lemon combo is chef’s kiss!

Ingredients to Make Blueberry Lemon Pancakes

This lemon blueberry pancake recipe is an easy recipe and is versatile enough for swaps using pantry staples from the grocery store.

• All-purpose flour: I use classic all-purpose flour for that traditional pancake texture, but you can swap in whole wheat flour or a mix of both depending on what you have.
• Baking soda: This gives your pancakes that lift and fluff—don’t skip it.
• Poppy seeds: Totally optional, but they add great texture and a subtle crunch that pairs really well with lemon.
• Eggs: These help with the fluffiness of the pancakes.
• Greek yogurt: Adds creaminess, tang, and a boost of protein.
• Milk: Whole milk makes them creamy, but any milk (including non-dairy) will do. I used Fairlife 2% for lactose-free dairy. 
• Vanilla or lemon extract: Use vanilla for warmth, or lemon extract if you really want to amp up the citrus.
• Lemon zest & juice: Fresh lemon zest and fresh lemon juice give these pancakes their bright, zesty kick. Use whole lemons or Meyer lemons if you can for the best flavor.
• Butter or oil for the pan: I usually go for a little butter on a non-stick griddle or pan for golden, crispy edges.
• Fresh Blueberries: Fresh or frozen both work. Opt for sweet blueberries when in season. 
• Maple syrup or sugar: I personally did not add any sugar or maple syrup to these pancakes or the compote since my blueberries were sweet enough. But feel free to add for a touch of sweetness.
• Chia seeds: Chia seeds help naturally thicken the compote while adding fiber, omega-3s, and a bit of texture.

How to Make These Fluffy Blueberry Pancakes

1. In a large mixing bowl, whisk together flour, baking soda and poppy seeds. This is your flour mixture.
2. In a separate bowl, whisk together eggs, Greek yogurt, milk, 1 teaspoon vanilla extract,  fresh lemon juice, and lemon zest. These are your liquid ingredients.
3. Add the dry ingredients to the wet ingredients until just combined—don’t over-mix.
4. Heat a large skillet or non-stick griddle over medium-high heat and grease with a little butter or oil.
5. Drop pancake batter by 1/4 cup scoops onto the hot pan. Cook until bubbles form on the top of each pancake and the first side is golden brown (about 2–3 minutes). Flip and cook another 1–2 minutes on the second side.
6. Meanwhile make the blueberry chia compote.

How to Make Blueberry Chia Compote

To make the compote, combine blueberries (fresh or frozen blueberries both work), maple syrup, chia seeds, and lemon juice in a small saucepan. Cook over medium-low heat for 5–7 minutes, stirring occasionally, until thickened and jammy. Let cool slightly before spooning over your stack.

Recipe Variations

• Use oat flour, gluten-free flour, or coconut flour for a gluten-free option (start with less and adjust texture).
• Add extra blueberries or chocolate chips, honestly anything works here. They make great chocolate chip pancakes too.
• Sub in whole wheat flour or a 50/50 mix with all-purpose flour.
• Try lemon extract instead of vanilla if you want a stronger lemon flavor.

Recipe Tips

• Let your eggs and milk come to room temperature for best results.
• Don’t overmix the batter; a few lumps are okay.
• Keep cooked pancakes warm on a baking sheet in a 200°F oven if making a big batch.
• Want them extra fluffy? Let the batter rest while you heat the pan.
• For the best pancakes, use a trusted flour like King Arthur and a hot, evenly heated pan on medium heat.
• Always use fresh lemon juice for that fresh lemon flavor. 

Storage & Reheating

Store leftover pancakes in an airtight container in the fridge for up to 4 days. To reheat, toast them on a non-stick griddle, warm in a hot pan, or microwave in short bursts. For longer storage, freeze in a single layer then transfer to a freezer bag.

Favorite Toppings

• Blueberry chia compote (recipe here)
• A drizzle of maple syrup and/or nut butter
• Dollop of Greek yogurt or vanilla Greek yogurt
• Sprinkle of poppy seeds or extra lemon zest

Frequently Asked Questions

This is one of those recipes that makes you want to stack ‘em high and linger over your coffee. Whether it’s a slow Sunday morning breakfast, a relaxed weekend breakfast, or a new flavor combo to try next time, these fluffy lemon blueberry pancakes hit the mark.

Happy weekend, and save a few juicy blueberries for the top.

More Breakfast Recipes:

• 3 Ingredient Protein Powder Mug Cake no banana (Chocolate)
• Lemon Blueberry Baked Oatmeal (High Protein, no Banana)
• High Protein Cottage Cheese Muffins (Blueberry)
• High Protein Cottage Cheese Pancakes

If you’ve tried this Lemon Blueberry Pancake Recipe or any other recipe on the Mom Nutritionist blog, then don’t forget to rate the recipe and leave me a comment below! And if you share it on social media, share it with me on Instagram so I can repost on my stories!