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+ servings

Blueberry Lemon Pancakes For Meal Prep

These blueberry lemon pancakes are quick, easy, delicious, and best of all, meal-prep friendly! They will be your new favorite breakfast!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 3 meals


  • 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


  • 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.


Need to make 2 flax eggs? Here’s how:
  • Combine 2 TBSP ground flaxseed meal or chia seeds with 6 TBSP water.
  • Let the mixture sit for 15 minutes at room temp or in the fridge.
  • The final result will be goopy, like an egg.