I’ve eaten a lot of pancakes in my life. But these blueberry lemon pancakes are the best I’ve ever made at home. They’re fluffy and so full of flavor they almost don’t need maple syrup… but you’re definitely going to want to drizzle some on anyway. Make these blueberry lemon pancakes for an easy weekend breakfast or meal prep them for the workweek.
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This easy pancake recipe is made with lemon juice and zest, blueberries, a mix of whole wheat and all-purpose flour and the usual suspects in a standard pancake recipe.
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How to Customize These Amazing Blueberry Lemon Pancakes:
If you don’t like or can’t find blueberries, swap them out for raspberries or strawberries. Feel free to also use a mix!
Frozen berries are fine for this recipe.
If you don’t like lemon, leave it out and make regular fluffy berry pancakes!
When it comes to flour, you’re welcome to use 100% whole wheat, but note that your pancakes will be a little denser and heavier. You can use 100% white flour too (this won’t affect the texture much!).
If you’re gluten-free, I recommend using all-purpose GF flour unless you have another flour blend that you trust for pancakes.
If you’re vegan, sub the eggs for flax or chia eggs! Instructions are in the notes below the recipe.
Are Blueberry Lemon Pancakes Meal Prep Friendly?
You can absolutely meal prep lemon blueberry pancakes!
You can store these in the fridge for a few days and reheat them in the microwave, in the toaster, on the stove or even in the oven! I perfer the microwave.
The key to avoiding sogginess with panackes is to make sure you store them after they’ve cooled down. This helps avoid condensation collecting in the meal prep container, which usually causes sogginess.
How to Cook the Perfect, Fluffy Pancakes:
- Get your pan HOT. Let it sit over a medium flame for about 3-4 minutes.
- Add your cooking fat and let it heat up for a minute. I love cooking pancakes in butter, but if you want to use cooking spray or coconut oil, that works too.
- Use a 1/4 or 1/3 measuring cup to scoop batter into the pan. I usually fit 2 at a time. Use a spoon to spread the batter out on the pan into a circle (or as close to a circle you can get)
- Cook the pancakes until you see a few bubbles, then flip!
- Repeat steps 3 and 4 until you’re out of batter. I recommend re-greasing the pan between batches!
Can’t wait to see what you think of this recipe! This is truly one of my favorite meal prep breakfasts.
Storage and reheating notes:
These delicious blueberry lemon pancakes will last in the fridge for up to 4 days. You can reheat them in the microwave, toaster oven or on the stove.
Can you Freeze Blueberry Lemon Pancakes?
Good news, pancakes are freezer friendly! Freeze cooked pancakes in zip-top bags for up to 3 months.
Happy prepping!
Here are some more pancake recipes you’ll love:
- 3-Ingredient Banana Oatmeal Pancakes
- Lemon Ricotta Pancakes
- Vegan Blueberry Pancakes
- Easy Gluten-Free Pancakes
- Orange Ricotta Chocolate Chip Pancakes
- Vegan Banana Pancakes
And Don’t Forget to Try more WWL breakfasts!
- Horchata Overnight Oats
- Easy Shakshuka With Feta
- No-Frills Banana Bread Muffins
- Starbucks Copycat Recipe: Spinach Feta Breakfast Wraps
- Vanilla Almond Granola
This post is featured by Twinkl in their ‘Pancake Day 2022’ blog
Blueberry Lemon Pancakes For Meal Prep
Ingredients
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 lemon for zest (2-3 tsp) and juice (2 TBSP)
- 1 cup milk of your choice
- 2 egg sub flax eggs – see notes
- 4 tbsp butter melted (sub coconut oil)
- 1-1/4 cup blueberries
- cooking spray sub butter or coconut oil
Instructions
- Mix together your flours, sugar, baking powder, salt, and lemon zest in a large bowl.
- Mix the milk, eggs, butter, and fresh lemon juice in another bowl, or large glass measuring cup.
- Add the wet ingredients to the dry and mix until just combined. It’s OK if the batter looks lumpy! Don’t over-mix. Gently fold in the blueberries last.
- Heat up a large skillet over medium heat. Add cooking spray or 1/2 TBSP butter. Then add 1/4 cup batter to the pan and cook pancakes for 2-3 minutes on each side (you’re looking for a nice golden brown color). Flip and repeat until you’re out of batter! This batter ended up making 9 pancakes.
- Assemble: Add 3 pancakes per container. Let cool to room temp to avoid soggy pancakes throughout the week, then cover and store in the fridge.
