Fluffy Lemon Blueberry Pancakes

These Fluffy Lemon Blueberry Pancakes are thick and almost soufflé-like! They are quick and easy to make and the lemon zest drizzle is delicious!

There are not just regular ol’ flapjacks. These are big, thick, fluffy pancakes! Thanks to a folded in egg white, these pancakes puff up when they hit the hot skillet. I love how thick these are, perfect for holding all those juicy blueberries! I added the juice and zest of not one but two whole lemons for some extra sweet tart deliciousness.

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Fluffy Lemon Blueberry Pancakes

If I am being one hundred percent honest pancakes have always been one of those things I’ve struggled with! They always spread a lot in the pan, were hard to flip and honestly came out bland and needed tons of butter and syrup to make them edible. But with this recipe I struggle no more!

These pancakes are super fluffy, easy to flip and are bursting with flavor! Lemon and blueberry is one of my favorite flavor combinations and I decided that stuffing them into one pancake was a good idea. And I was right, it is oh so good! Don’t sleep on the Lemon Zest Drizzle. It’s bright, sweet and the perfect compliment to these pancakes. BMW thinks that syrup would taste great on these pancakes and to be honest he is not wrong but that extra zippy drizzle is where it’s at, y’all!

The reason these pancakes are so fluffy is due to the addition of a whipped egg white. This whipped egg white really lifts the pancake dough when it hits the heat of the skillet. It cause the edges to set a bit quicker and the dough to rise. I love chemistry, don’t you? The egg white brings an almost soufflé like quality to the pancake. If you undercook these then the centers will have an almost custard like texture. Be sure to let the pancakes cook for 2-3 minutes on each side to ensure the centers are cooked through. The outsides will be a bit brown and toasted looking but the centers will be nice and hot and fluffy, just the way we want them to be!


Lemon Blueberry Pancakes with Lemon Zest Drizzle

When making this recipe, you can use either fresh or defrosted blueberries. Pro Tip: add the blueberries to the batter after the batter has been placed into the skillet. This will ensure that the weight of the berries doesn’t cause them to fall to the edges of the batter and it makes them easier to flip. This will also help keep all that yummy blueberry juice inside the pancake for an extra burst of yum when you cut into this stack!

Like always, I recommend using fresh lemon juice and zest in this recipe. Store bought lemon juice is pasteurized and doesn’t bring the same zippy flavor as fresh squeezed lemon juice. I recommend using this microplane and this juicer to make the task easier!



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4.80 from 5 votes

Fluffy Lemon Blueberry Pancakes with Lemon Zest Drizzle

These Fluffy Lemon Blueberry Pancakes are thick and almost souffle-like! They are quick and easy to make and the lemon zest drizzle is delicious!
Prep Time 15 minutes
Cook Time 20 minutes
Servings 10 pancakes
Calories 208kcal


  • 2 cups all purpose flour
  • 1 tbsp granulated sugar
  • 1/2 tsp baking soda
  • 1 cup whole milk can substitute buttermilk
  • 3 large eggs 2 whole eggs + 1 egg white
  • 1/2 tsp vanilla extract
  • 1 lemon juice + zest
  • 1/2 cup whole blueberries
  • 2-3 tbsp unsalted butter for skillet

Lemon Zest Drizzle

  • 1 cup powdered sugar
  • 1 lemon juice + zest
  • 2 tsp whole milk


  • Whisk the flour, sugar and baking soda together and set aside.
  • In a separate bowl, whisk together the buttermilk, vanilla and two whole eggs until well combined and set aside.
  • In a small bowl, whisk the egg white for 60 seconds until very fluffy.
  • Add the buttermilk mixture to the flour mixture and combine. Add lemon juice and zest and stir until combined. Then fold in egg white until absorbed by mixture. It will be thick, some clumps are ok.
  • Melt 1 tbsp butter in a large skillet over medium high heat. Working in batches, cook pancakes 2-3 at a time, about 2 tbsp scoops of batter for each pancake. After putting batter into pan, gently press 5-6 blueberries into each pancake. Let pancakes cook for 2-3 minutes on each side until edges are set and slightly brown. Use a large spatula, like a fish spatula, to flip pancakes. Add additional butter 1 tbsp at a time as needed to cook.
  • To make the drizzle, whisk the powdered sugar, milk and lemon juice and zest together until combined.
  • These pancakes are best enjoyed hot off the pan and generously topped with the Lemon Zest Drizzle!


Sodium: 86mg | Calcium: 45mg | Vitamin C: 12mg | Vitamin A: 181IU | Sugar: 16g | Fiber: 1g | Potassium: 113mg | Cholesterol: 58mg | Calories: 208kcal | Saturated Fat: 2g | Fat: 5g | Protein: 5g | Carbohydrates: 37g | Iron: 2mg






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Natalie Paramore

The places I go, the things I do and what I eat.



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