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Lemon Blueberry Pancakes
4.8 from 10 votes

Lemon Blueberry Pancakes

Brunch just got even better! These amazing lemon blueberry pancakes are loaded with flavor. Your family will never know they're healthy.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 8 Servings
Calories: 136 kcal
Course: Breakfast, Brunch
Cuisine: American

Ingredients

  • 1 ½ cup whole wheat pastry flour See Note 1
  • 1 tablespoon + 1 teaspoon baking powder
  • 2 teaspoons lemon zest
  • ¼ teaspoon salt
  • 1 ¼ cups milk See Note 2, nonfat
  • 1 egg whisked, large
  • 1 tablespoon pure maple syrup
  • 1 tablespoon lemon juice fresh
  • 1 tablespoon avocado oil or canola oil
  • ¾ cup blueberries fresh or frozen

Instructions

    Cup of Yum
  1. In a large bowl, whisk together the flour, baking powder, salt and lemon zest.
  2. In a medium bowl, whisk together the milk, egg, maple syrup, lemon juice and oil.
  3. Pour the milk mixture into the flour mixture. Stir to combine, just until the flour is incorporated. Do not overstir.
  4. Add the blueberries and stir to combine.
  5. Heat a large nonstick skillet over medium heat. Lightly coat with cooking spray between each batch. Give the pan a light wipe with a paper towel after adding the cooking spray.
  6. Using about ¼ cup of the batter per pancake, scoop the pancake batter into the hot pan, cooking in batches.
  7. Once the pancakes start to bubble, flip them over and cook until the batter is cooked all the way through. Repeat with the remaining batter.
  8. Serve the pancakes as they finish cooking or place them on a baking sheet and keep warm in a low oven.
  9. Serve with maple syrup or blueberry maple syrup.

Notes

  • Note 1: Whole wheat pastry flour (the Bob's Red Mill one is my favorite) has a really nice light texture while also being whole grain. It's available in some regular grocery stores, most health food stores and online. Alternatively, use a 50-50 mixture of all-purpose flour and white whole wheat flour.
  • Note 2: Lowfat (1%), reduced fat (2%) or plant-based milk can be substituted. If using a plant-based milk, I suggest using one with a neutral flavor so it doesn't overwhelm the lemon flavor. Soy milk is a good option.
  • Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition Information

Serving 2pancakes Calories 136kcal (7%) Carbohydrates 24g (8%) Protein 4.4g (9%) Fat 2.8g (4%) Saturated Fat 0.5g (3%) Cholesterol 24mg (8%) Sodium 62.5mg (3%) Fiber 3.4g (14%) Sugar 5.1g (10%)

Nutrition Facts

Serving: 8 Servings

Amount Per Serving

Calories 136

% Daily Value*

Serving 2pancakes
Calories 136kcal 7%
Carbohydrates 24g 8%
Protein 4.4g 9%
Fat 2.8g 4%
Saturated Fat 0.5g 3%
Cholesterol 24mg 8%
Sodium 62.5mg 3%
Fiber 3.4g 14%
Sugar 5.1g 10%

* Percent Daily Values are based on a 2,000 calorie diet.