These quick and easy ultra-fluffy blueberry lemon pancakes melt in your mouth, are perfectly sweet, and are made with oat milk. Seriously, the fluffiest pancakes bursting with warm blueberries!
The fluffiest blueberry lemon pancakes
These are the best pancakes I have ever made! They are ultra fluffy, thick, melt-in-your-mouth delicious with buttery crisp edges. If you are a pancake lover like me, you must try these classic oat milk pancakes after these.
These blueberry lemon pancakes made from scratch are restaurant quality. You can use fresh or frozen blueberries, and I offer many ingredient substitutions, so you don’t have to go to the store to buy extra ingredients.
The lemon blueberry flavor combination is a classic that will never get old. The sweetness from the warm, juicy blueberries and the tanginess from the lemon zest is delicious! Topped with maple syrup, and you have an award-winning, 5-star combination. But don’t worry, the lemon flavor is not overpowering.
My family and I love enjoying these on Saturday and Sunday mornings. They are perfect for brunch, and everyone will love them!
Why you’ll love this recipe
- These blueberry lemon pancakes are made from scratch with basic ingredients.
- They are quick and easy to make.
- Perfect for breakfast, brunch, and meal prep.
- They melt in your mouth and have crispy, buttery edges.
- These pancakes have over 8 grams of protein per serving.
- Easily make them dairy free.
- They are ultra thick and fluffy.
- Try these blueberry protein pancakes if you want another yummy pancake recipe!
Ingredients you’ll need
These ultra-fluffy lemon blueberry pancakes call for nine simple ingredients. You’ll need flour, oat milk, lemon zest, blueberries, an egg, and a few other ingredients. Here is a list of all the ingredients, so you are prepared:
- Flour: You’ll need regular all-purpose flour. I love King Arthur.
- Baking Powder: To help these pancakes get ultra fluffy. Baking powder and baking soda are not the same, so do not substitute them.
- Sugar: You need a dash of sugar to make these pancakes sweet. I used granulated white sugar.
- Salt: Just a pinch of salt.
- Egg: This helps the pancakes rise and also holds them together. You only need one egg.
- Oat Milk: I love baking with oat milk because it is creamy like regular milk, but it is lactose-free. Oat milk makes these pancakes super fluffy and soft.
- Vanilla Extract: Just a dash of vanilla extract to flavor these pancakes.
- Butter: You only need two tablespoons of unsalted butter to make these blueberry lemon pancakes extra soft, so they melt in your mouth.
- Lemon: You only need the zest from lemon to flavor these pancakes. No lemon juice is required!
- Blueberries: I like fresh blueberries in pancakes, but you can also use frozen. When heated, the blueberries are warm and are bursting with juice.
Kitchen tools required
You only need a few kitchen utensils to make these homemade blueberry lemon pancakes. Here is a list:
- Two Mixing Bowls
- Large Saute Pan or Pancake Griddle
- Measuring Tools: 1/2 teaspoon, 1 teaspoon, 1 tablespoon, 1/4 cup, 1/3 cup, 1/2 cup, and 1 cup.
How to make oat milk blueberry lemon pancakes
These are the softest and fluffiest pancakes ever, and they are so easy to make! Here are step-by-step directions:
First, whisk together the flour, baking powder, sugar, and salt in a large mixing bowl.
Then, in another bowl, whisk the egg then mix in the oat milk, vanilla, and melted butter.
Next, add the wet ingredients to the flour mixture, and whisk until a batter is formed. Do not over mix – it will make the pancakes tough. Some flour lumps are ok! Also, feel free to add 1 – 3 Tablespoons more of oat milk if the batter is too thick.
Now, gently fold in the lemon zest with a spatula.
Finally, heat a large pan or pancake griddle to medium heat and add a little butter. Once melted, pour about 1/4 cup of batter onto the hot pan for each pancake. Arrange blueberries on top of each pancake.
Cook for about 2 minutes until little bubbles form on the tops of the pancakes, and the bottoms are golden brown. Then, gently flip and cook the other side for about 1 minute.
Serve with your favorite maple syrup, and enjoy!
Expert tips for ultra fluffy pancakes
Spoon and level your flour. It is super important to measure the right amount of flour by spooning and leveling it in a measuring cup. You will add too much flour if you scoop the flour directly out of the bag since the flour gets compacted into the measuring cup – too much flour will make the pancakes dry.
Check the freshness of your baking powder. If your baking powder is expired or old, the pancakes will not rise!
Don’t overmix the batter. Make sure to whisk your pancake batter until just combined. Some lumps in the batter are totally okay! If you overmix it, the pancakes will be tough, dense, and flat.
Grease your pan or griddle. I love using butter, but cooking spray, coconut oil, or olive oil work too! This gives these pancakes the perfect buttery and crispy edges.
Make sure your pan is hot before adding the pancake batter. Make sure you pre-heat the pan or griddle to medium. If you add pancake batter to a cold pan, the pancakes will be flat.
Cook pancakes on medium-low. After adding the batter to a medium hot pan and letting the edges crisp a little, reduce the heat to medium-low and slowly cook the pancakes, so they have time to get fluffy!
Wipe the pan between batches. I always wipe down the pan with a paper towel between batches; then I add fresh butter or cooking oil, let it heat up, and continue making pancakes. This ensures the fluffiest pancakes without the taste of burned butter.
Easy ingredient substitutions:
- Oat Milk: You can use any type of milk! Try almond milk, cashew milk, 2% cow’s milk, soy milk, or skim milk.
- Fresh Blueberries: You can use frozen blueberries or a different berry, like sliced strawberries, blackberries, or raspberries. You could even use chocolate chips.
- Butter: Substitute the butter for melted coconut oil or melted dairy-free butter.
- Unsalted Butter: Use salted butter if needed and remove the extra salt called for in this recipe.
Topping ideas for blueberry lemon pancakes
Here is a list of the best topping for blueberry pancakes:
- Maple syrup
- Extra lemon zest
- Whipped cream
- Greek yogurt
- Vanilla yogurt
- Coconut yogurt
- Nuts (pecans, almonds, or walnuts)
- Banana slices
- Extra blueberries
Frequently Asked Questions
Can I use frozen blueberries?
Yes, you can use frozen blueberries in this pancake recipe. However, do not let them thaw before adding them to the pancakes.
How much protein is in these blueberry pancakes?
There are 8 grams per serving, which is about three four-inch pancakes.
Can I make these pancakes gluten free?
You should have no problem substituting the all-purpose flour with gluten-free 1:1 baking flour. I recommend this one. Do not use almond flour, coconut flour, or oat flour.
How do I know when to flip my pancakes?
Pancakes are ready to flip when you see tiny air bubbles forming on the tops.
Can I make them dairy free?
To make these blueberry lemon pancakes dairy-free, substitute the butter with melted coconut oil or melted vegan butter (I think Earth Balance dairy-free butter sticks the best).
Can I double the recipe?
Yes, you can easily double the recipe for a family breakfast or brunch party.
How to store, freeze, and reheat leftover pancakes:
Storing: If you have leftovers, store these pancakes in an airtight container in the fridge for up to 4 days.
Freezing: Make the pancakes as directed, let them cool, then loosely wrap them in plastic wrap, place them in a freezer-safe bag, and freeze them for up to 3 months.
Reheating: For best results, reheat them in the microwave for 30 – 90 seconds until warm.
If you loved this recipe, try these pancakes next!
- Banana Foster Pancakes
- Oat Milk Pancakes
- Pumpkin Protein Pancakes
- 3 Ingredient Banana Oat Pancakes
- Protein Oatmeal Blender Pancakes
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Fluffiest Blueberry Lemon Pancakes
- 1 ½ cups all-purpose flour, spooned & leveled
- 2 ½ tsp baking powder
- 2 tbsp granulated sugar
- ¼ tsp salt
- 1 large egg
- 1 ⅓ cups oat milk (full fat is best), 1 – 3 Tablespoons more if needed*
- ½ tsp vanilla extract
- 2 tbsp unsalted butter, melted
- 1 tsp lemon zest, from about 1 large lemon
- ⅔ – 1 cup blueberries, fresh or frozen
- In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
- In another bowl, whisk the egg then mix in the oat milk, vanilla, and melted butter.
- Add the wet ingredients to the flour mixture, and whisk gently until a batter is formed, some lumps are OK! Do not over mix – it will make the pancakes tough. Add 1 – 3 Tablespoons more of oat milk if the batter is too thick.
- Gently fold in the lemon zest with a spatula.
- Heat a large pan or pancake griddle to medium heat and add a little butter. Once melted, pour about 1/4 cup of batter onto the hot pan for each pancake. Arrange blueberries on top of each pancake. Cook for about 2 minutes until little bubbles form on the tops of the pancakes and the bottoms are golden brown. Gently flip and cook the other side for about 1 minute.
- Serve with your favorite maple syrup and enjoy!
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