Lemon Blueberry Pancakes

If you’ve ever had lemon blueberry cake, you already know who well these two flavors go together. Classic blueberry pancakes are always a favorite, but the addition of lemon juice and zest to this recipe gives them extra zing! Serve with warmed maple or blueberry syrup…you can also top them with whipped cream or nut butter and serve them for dessert.


1 c. all-purpose flour

2 tsp. baking powder

3 Tbsp. sugar

¼ tsp. kosher salt

1 large egg

¾ c. milk

½ c. full fat Greek yogurt

2 Tbsp. lemon juice

2 tsp. lemon zest

2 Tbsp. grapeseed oil

1 c. blueberries, fresh or frozen


  • In a medium bowl, whisk together flour, baking powder, sugar, and salt. In a separate bowl, whisk egg, then whisk in milk, Greek yogurt, lemon juice, lemon zest, and oil.
  • Stir wet ingredients into dry ingredients (if batter is too thick, add a little more milk).
  • Heat a lightly greased skillet to medium-low heat; pour batter in small circles, then place blueberries into top of each pancake. Cook until bubbles rise on the tops and bottoms are golden. Flip and cook until done. Repeat with remaining batter. Serve immediately.