Brighten your morning with these incredibly fluffy lemon pancakes with blueberry sauce that bring sunshine to your breakfast table. These tender, citrus-kissed pancakes paired with a vibrant homemade blueberry sauce create the perfect balance of tart and sweet flavors that will have your family asking for seconds every single time.
SERVES: 4 | PREP: 15 MIN | COOK: 20 MIN | TOTAL: 35 MIN
Ingredients
For the Lemon Pancakes:
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 3 tablespoons |
| Baking powder | 2 teaspoons |
| Salt | 1/2 teaspoon |
| Large eggs | 2 |
| Whole milk | 1 3/4 cups |
| Unsalted butter, melted | 4 tablespoons |
| Fresh lemon juice | 3 tablespoons |
| Lemon zest | 2 tablespoons |
| Vanilla extract | 1 teaspoon |
For the Blueberry Sauce:
| Ingredient | Amount |
|---|---|
| Fresh blueberries | 2 cups |
| Granulated sugar | 1/3 cup |
| Water | 1/4 cup |
| Fresh lemon juice | 1 tablespoon |
| Cornstarch | 1 teaspoon |
| Pinch of salt | 1/8 teaspoon |
Step-by-Step Instructions
Phase 1: Preparing the Blueberry Sauce (10 minutes)
1. Start with the blueberry sauce since it needs time to simmer. In a medium saucepan, combine 2 cups fresh blueberries, 1/3 cup sugar, and 1/4 cup water. The sugar will help draw out the natural juices from the berries, creating a syrupy base.
2. Place the saucepan over medium heat and bring to a gentle simmer. You’ll hear the mixture start to bubble softly – this is perfect. Stir occasionally to prevent sticking. The berries will begin to burst naturally, releasing their beautiful purple juices.
3. While the berries simmer, whisk together 1 teaspoon cornstarch with 1 tablespoon fresh lemon juice in a small bowl until completely smooth. This slurry will thicken your sauce without creating lumps.
4. After the berries have simmered for 5 minutes, slowly pour in the cornstarch mixture while stirring constantly. The sauce will begin thickening immediately – keep stirring for another 2-3 minutes until it coats the back of your spoon.
5. Remove from heat and add a pinch of salt. The salt enhances the berry flavor remarkably. Set aside and keep warm – the sauce will continue thickening as it cools slightly.
Phase 2: Making the Lemon Pancake Batter (5 minutes)
6. In a large mixing bowl, whisk together 2 cups all-purpose flour, 3 tablespoons sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt. Make sure there are no lumps – sift if needed for ultra-smooth pancakes.
7. Create a well in the center of your dry ingredients. This technique helps prevent overmixing when you add the wet ingredients.
8. In a separate bowl, whisk together 2 large eggs until well beaten. Add 1 3/4 cups whole milk, 4 tablespoons melted butter (let it cool slightly so it doesn’t scramble the eggs), 3 tablespoons fresh lemon juice, 2 tablespoons lemon zest, and 1 teaspoon vanilla extract.
9. Pour the wet ingredients into the well you created in the dry ingredients. Using a wooden spoon or rubber spatula, gently fold the mixture together until just combined. The batter should look slightly lumpy – this is crucial for fluffy pancakes. Overmixing develops gluten, making tough, chewy pancakes.
Phase 3: Cooking the Lemon Pancakes (15 minutes)
10. Heat a large non-stick skillet or griddle over medium heat (about 350°F if you have a temperature gun). Test the heat by sprinkling a few drops of water – they should sizzle and evaporate within 2-3 seconds.
11. Lightly grease your cooking surface with butter or cooking spray. Too much fat will cause uneven browning, so use just enough to prevent sticking.
12. Using a 1/4 cup measuring cup, pour batter onto the hot surface. Don’t spread it – let gravity do the work for perfectly round pancakes. You should be able to fit 3-4 pancakes at once depending on your pan size.
13. Cook for 2-3 minutes until bubbles form across the entire surface and the edges look set and slightly dry. The bottom should be golden brown when you peek underneath with a spatula.
14. Flip carefully using a wide spatula. Cook for another 1-2 minutes until the second side is golden brown and the pancake springs back when lightly touched in the center.
15. Transfer cooked pancakes to a warm plate and cover with a clean kitchen towel to keep them fluffy and warm while you cook the remaining batter.
16. Repeat the cooking process with remaining batter, adding more butter to the pan as needed between batches.
Chef’s Notes
Zest Technique: When zesting lemons for these lemon pancakes with blueberry sauce, only grate the bright yellow outer layer. The white pith underneath is bitter and will affect your pancake flavor negatively.
Batter Consistency: The perfect pancake batter should pour easily but not be too thin. If your batter seems thick, add milk one tablespoon at a time until you reach the right consistency.
Temperature Control: Medium heat is crucial for evenly cooked lemon pancakes. Too high and you’ll get burnt outsides with raw centers. Too low and your pancakes will be tough and dense.
Fresh vs. Frozen Berries: While fresh blueberries work best for the sauce, frozen berries work too. Don’t thaw them first – add directly to the pan and increase cooking time by 2-3 minutes.
Nutrition Information (Per Serving)
- Calories: 485
- Protein: 12g
- Carbohydrates: 78g
- Fat: 14g
- Fiber: 3g
- Sugar: 35g
Delicious Variations
Ricotta Lemon Pancakes: Replace 1/2 cup milk with ricotta cheese for ultra-creamy texture. These rival any restaurant-style pancake you’ve tried.
Meyer Lemon Version: Substitute Meyer lemons for a sweeter, more floral flavor profile that pairs beautifully with the blueberry sauce.
Mixed Berry Pancakes: Fold 1/2 cup fresh berries directly into the batter along with the lemon. For more pancake inspiration, check out our sourdough pancakes recipe for a tangy twist.
Gluten-Free Option: Replace all-purpose flour with a 1:1 gluten-free baking flour. The texture will be slightly different but equally delicious. Our copycat McDonald’s pancakes also offers alternative flour suggestions.
Storage & Reheating
Refrigerator Storage: Store leftover lemon pancakes with blueberry sauce in the refrigerator for up to 3 days. Layer pancakes between parchment paper to prevent sticking.
Freezer Storage: Freeze cooked pancakes for up to 2 months. Place parchment paper between each pancake and store in freezer bags. Freeze sauce separately in ice cube trays for easy portioning.
Reheating Methods: Reheat pancakes in a 300°F oven for 5-7 minutes, in the microwave for 30-45 seconds, or in a toaster on low setting. Warm sauce gently on the stovetop or microwave in 15-second intervals.
Make-Ahead Tips: Prepare the blueberry sauce up to 3 days ahead. The batter is best made fresh, but dry ingredients can be whisked together the night before.
Troubleshooting Common Issues
Flat, Dense Pancakes: This usually means overmixed batter or old baking powder. Mix just until ingredients are combined, and test baking powder freshness by adding a teaspoon to hot water – it should bubble vigorously.
Uneven Browning: Your pan temperature is inconsistent. Let it heat thoroughly before cooking, and adjust heat between batches. A well-seasoned pan also helps with even browning.
Pancakes Sticking: Insufficient greasing or pan too hot. Use butter or oil between batches, and reduce heat slightly. Non-stick pans work best for beginners.
Blueberry Sauce Too Thick: Add water one tablespoon at a time while reheating. The sauce thickens as it cools, so this is completely normal.
Lemon Flavor Too Mild: Increase lemon zest rather than juice next time. Zest provides more intense lemon flavor without affecting batter consistency.
Equipment Essentials
- Large mixing bowls (at least 2)
- Whisk for smooth batter
- Medium saucepan for blueberry sauce
- Non-stick griddle or large skillet
- Wide spatula for flipping
- 1/4 cup measuring cup for portion control
- Fine-mesh strainer (optional, for ultra-smooth batter)
- Zester or microplane for lemon zest
Shopping List by Store Section
Dairy Section:
- Whole milk
- Unsalted butter
- Large eggs
Produce Section:
- Fresh lemons (3-4 lemons needed)
- Fresh blueberries (2 cups)
Baking Aisle:
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Vanilla extract
- Cornstarch
Success Secrets
1. Room temperature ingredients mix more easily and create fluffier lemon pancakes with blueberry sauce. Take eggs and milk out 30 minutes before cooking.
2. Don’t skip the resting period – let batter sit for 2-3 minutes after mixing. This allows flour to fully hydrate for tender pancakes.
3. Taste your blueberry sauce before serving and adjust sweetness. Berry sweetness varies, so you might need an extra tablespoon of sugar.
4. Keep pancakes warm in a 200°F oven on a wire rack if serving a crowd. This prevents sogginess while maintaining fluffy texture.
5. Double the blueberry sauce recipe – it’s incredible on toast, yogurt, and ice cream. You’ll thank yourself later when you’re spooning it over everything!
