Lemon Blueberry Pancakes
A proper vegetarian built around all-purpose flour, granulated sugar and baking powder — roughly 70 minutes start to finish, and rated medium to make. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (1)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Gluten Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest until evenly combined.
- In a separate bowl whisk the buttermilk, milk, eggs, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir just until combined, leaving the batter slightly lumpy; do not overmix or the pancakes will be tough.
- Let the batter rest for 5 to 10 minutes while you heat a nonstick skillet or griddle over medium heat and lightly grease it with butter.
- Pour about 1/4 cup of batter per pancake onto the hot surface, then scatter a few blueberries over each one so they distribute evenly.
- Cook for about 2 to 3 minutes until bubbles form across the surface and the edges look set, then flip and cook the other side for 1 to 2 minutes until golden and cooked through.
- Keep the finished pancakes warm and repeat with the remaining batter, regreasing the pan as needed, then serve hot with maple syrup or a dusting of powdered sugar.
You'll use: Frying pan / skillet · Pan · Whisk
Ingredient substitutions
- Lemon
- lime · 1 tbsp white wine vinegar per lemon
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
Tips & common questions
How long does Lemon Blueberry Pancakes take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of lemon?
Try lime. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Lemon Blueberry Pancakes vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Lemon Blueberry Pancakes is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Blueberry, Lemon, and Requesón Cheese pancakes. -oakland -mexican -brunch (14867877674).jpg by Arnold Gatilao from Oakland, CA, USA, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.