Lemon Blueberry Pancake Recipe

Breakfast for dinner is always a very popular meal in my house and this lemon blueberry pancake recipe was a huge hit. Making pancakes from scratch is incredibly easy. Don’t get me wrong…I resort to prepackaged baking mix every once in a while but I much prefer to make them without it. This homemade pancake recipe is loaded with fresh ingredients.  The combination of lemon and blueberries is delicious and takes only a few minutes to put together (check out my blueberry tart recipe if you love blueberries!).

Posts feature partner companies & may be sponsored. Post contains affiliate links & I will be compensated if you make a purchase after clicking on links. As an Amazon Associate I earn from qualifying purchases.

Lemon Blueberry Pancake Recipe with Greek Yogurt and Lemon Curd

Why Make Homemade Pancakes?

So, why should you make homemade pancakes rather than use a mix?  Making pancakes from scratch means YOU control the ingredients! A lot of the ingredients I used in this pancake recipe were organic, which is not always an option when you start from a prepackaged baking mix.

More Pancake Recipes and Pancake Toppings

lemon blueberry pancakes on a white plate

✯Don’t want to miss the next post?✯

Follow Turning the Clock Back on Facebook | Twitter | Pinterest

Or join the private Facebook group for simple tips on going green!

Pancake Ingredients You Need

Organic milk, eggs from the farm, organic Greek yogurt and organic coconut palm sugar were all used in this lemon blueberry pancake recipe.  That helps  reduce my carbon footprint just a little bit.

I highly recommend you use real butter for frying the pancakes. There is just no comparison when you use a non stick spray from a can! Next time you are looking for an easy pancake recipe I suggest you give this one a try.

Not only were they delicious but I think they came out very pretty as well! Top with a sprinkle of powdered sugar from a powdered sugar sifter for a fancy, upscale look 


Can You Freeze Pancakes

Freezing pancakes allows you to make a ton of homemade pancakes ahead of time.  This will save you time and money in the long run.  Freezing pancakes isn’t hard.  Just place a sheet of wax paper between each lemon blueberry pancake and stack together.

Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag and freeze. Use the frozen pancakes within 1 to 2 months for best quality. 

How do you reheat frozen pancakes?  Place your frozen pancakes on a microwave-safe plate. Microwave uncovered on high for about 1 to 1-1/2 minutes, or until heated through.

I prefer using a conventional oven to reheat frozen pancakes.  Just place frozen pancakes in a single layer on a cookie sheet and cover with foil. Then, bake in a 375°F oven for about 8 to 10 minutes, or until hot.

Plate of pancakes with lemon and fresh blueberries

Lemon Blueberry Pancake Recipe

These homemade blueberry pancakes get an extra boost of flavor from lemon curd topping.  Tender and easy to make, this simple breakfast recipe can be made on the weekend and reheated all week (if you love this flavor combination, check out my lemon blueberry scones recipe!).

Yield: 3 dozen

Lemon Blueberry Pancake Recipe

lemon blueberry pancakes on a white plate

Love homemade pancakes? Make this lemon blueberry pancake recipe! The flavor of lemon and blueberries is delicious and takes only a few minutes to make.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 2 1/4 cups all-purpose flour
  • 2 tablespoon baking powder
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 4 tablespoons sugar
  • 2 containers (5.3 ounces each) Lemon Greek Yogurt
  • 1 1/3 cup milk
  • 4 eggs
  • 1 lemon, zested and juiced
  • 1 1/2 cups fresh blueberries (plus extra for garnish)
  • Butter, for griddle
  • 1 (11-ounce) jar prepared lemon curd
  • powdered sugar (for dusting to serve)


  1. In a large bowl, combine flour, nutmeg, baking powder, salt and sugar. Mix to combine
  2. In a medium bowl, combine eggs, yogurt, milk, lemon juice and zest. Whisk briskly to combine.
  3. Pour the wet ingredients into the dry ingredients and whisk until well blended.
  4. Add in the fresh blueberries and stir gently
  5. Heat a griddle to medium heat and coat with butter
  6. Pour approximately 1/3 cup of batter onto the hot griddle and cook until golden brown. Flip and cook the other side until done
  7. While cooking pancakes, heat lemon curd in a small pan over medium heat until warm
  8. To serve, place pancakes on plate, drizzle with lemon curd, scatter fresh blueberries on top and sprinkle with powdered sugar

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 420Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 143mgSodium: 572mgCarbohydrates: 70gFiber: 2gSugar: 38gProtein: 14g

Nutrition information not always accurate


9 thoughts on “Lemon Blueberry Pancake Recipe”

Leave a Comment

Skip to Recipe