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Lemon Blueberry Pancakes from TheFoodCharlatan.com

Lemon Blueberry Pancakes

These lemon blueberry pancakes are light and fluffy and buttery and incredible. They are perfectly summery. Enjoy!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 10 Servings
Calories 62kcal
Author Karen


  • 1 cup pancake & baking mix* such as Bisquick
  • 2 teaspoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon lemon zest
  • 3/4 cup milk
  • 1 large egg lightly beaten
  • 1 tablespoon lemon juice fresh
  • 1/2 cup blueberries fresh, although I bet frozen would work fine too
  • 2 teaspoons butter or more


  • Combine baking mix, sugar, baking powder, and lemon zest in a medium bowl. Stir in milk and beaten egg, then add in lemon juice. Fold in blueberries.
  • Melt butter in a large nonstick skillet. For each pancake, pour about 1/4 cup batter into pan.
  • Cook until bottoms are golden; turn over and cook until bottoms are golden. Repeat with remaining batter and butter.


*I didn't have any, so I made my own. Combine 1 cup flour with 1/2 teaspoon salt and 1 tablespoon baking powder. Cut in 2 tablespoons of shortening with a pastry cutter. You only need a cup of this mixture for the pancakes, so you will have a very small amount leftover.


Serving: 1pancake | Calories: 62kcal | Carbohydrates: 7g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 130mg | Potassium: 65mg | Fiber: 1g | Sugar: 3g | Vitamin A: 118IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 1mg