5 from 12 votes
Fluffiest Blueberry Lemon Pancakes
These fluffy blueberry lemon pancakes feature a tender texture with fresh citrus zest and juicy bursts of blueberries. Made with oat milk and a tender batter that retains some lumps, they're cooked to golden perfection with a light, moist crumb. Ideal for a comforting breakfast, they pair well with maple syrup and adapt for various milk types and dietary preferences.
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings:
4
servings
Calories:
318 kcal
Course:
Breakfast, Brunch
Cuisine:
American
Ingredients
- 1 ½ cups all-purpose flour spooned & leveled
- 2 ½ teaspoon baking powder
- 2 tablespoon granulated sugar
- ¼ teaspoon salt
- 1 large egg
- 1 ⅓ cups oat milk 1 - 3 Tablespoons more if needed, full fat is best
- ½ teaspoon vanilla extract
- 2 tablespoon butter melted, unsalted
- 1 teaspoon lemon from about 1 large lemon, zest
- ⅔ - 1 cup blueberries fresh or frozen
Instructions
- 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 ¼ 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!
Cup of Yum
Notes
- Various milk types like almond, cashew, or dairy milk can substitute oat milk as preferred.
- Salted butter may be used if unsalted is unavailable; omit added salt in that case.
- Frozen blueberries work well; add them to batter without thawing to prevent color bleeding.
- For dairy-free versions, substitute butter with melted coconut oil or dairy-free butter alternatives.
- Store leftover pancakes in an airtight container in the refrigerator for up to four days.
- Freeze cooled pancakes wrapped in plastic and stored in freezer bags for up to three months; reheat in the microwave for 30 to 90 seconds.
Nutrition Information
Calories
318kcal
(16%)
Carbohydrates
44g
(15%)
Protein
8g
(16%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Cholesterol
52mg
(17%)
Sodium
368mg
(15%)
Potassium
125mg
(3%)
Fiber
2g
(8%)
Sugar
11g
(22%)
Vitamin A
417IU
(8%)
Vitamin C
2mg
(2%)
Calcium
280mg
(28%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 318
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 44g | 15% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 52mg | 17% |
| Sodium | 368mg | 15% |
| Potassium | 125mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 417IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 280mg | 28% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.