Easy & Healthy Blueberry Lemon Pancakes
These blueberry lemon pancakes are light, fluffy, and bursting with fresh flavor. Sweet blueberries and bright lemon zest make every bite taste fresh and sunny, while simple wholesome ingredients keep them healthier than traditional pancakes.
They’re perfect for a weekend breakfast, brunch, or even meal prep for the week.
Prep Time & Servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 (about 8 pancakes)
Ingredients
1 cup whole wheat flour or oat flour
1 teaspoon baking powder
1 tablespoon honey or maple syrup
1 large egg
¾ cup milk of choice
1 teaspoon vanilla extract
Zest of 1 lemon
1 cup fresh or frozen blueberries
Optional Toppings
Greek yogurt
Fresh blueberries
Lemon zest
Maple syrup
Chopped almonds
Chia seeds
Instructions
1. Make the Batter
In a large bowl, whisk together:
flour
baking powder
In a separate bowl, whisk:
egg
milk
honey
vanilla
lemon zest
Pour the wet ingredients into the dry ingredients and stir until just combined.
Gently fold in the blueberries.
2. Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat.
Lightly grease if needed.
Pour about ¼ cup of batter for each pancake.
Cook for 2–3 minutes until bubbles form on the surface.
Flip and cook for another 1–2 minutes until golden.
3. Serve
Stack the pancakes and top with:
extra blueberries
Greek yogurt
a drizzle of maple syrup
extra lemon zest
Helpful Tips
Don’t overmix the batter or the pancakes may become dense.
If using frozen blueberries, add them straight from the freezer.
Let the batter rest for 5 minutes for fluffier pancakes.
Add chia seeds for extra fiber and nutrition.
Nutritional Information
Calories: 240
Protein: 9g
Carbohydrates: 36g
Fiber: 5g
Fat: 7g
Sugar: 9g
Sodium: 180mg