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Lemon Blueberry Pancakes

Blueberry Lemon Pancakes with syrup

These lemon blueberry pancakes are the perfect breakfast treat. Serve them alongside fresh fruit, crispy bacon, and a special mimosa for the best brunch in town.


Thank you for the recipe, @aflavorjournal.

Instax of girl sharing food on a chinet plate
Instax of family laughing together


  • 1

    Combine flour, sugar, baking powder, baking soda, cinnamon, and salt in a large mixing bowl. Whisk until thoroughly mixed.

  • 2

    Combine eggs, pure vanilla extract, and lemon zest in a separate mixing bowl, and whisk until thoroughly combined.

  • 3

    Use a rubber spatula to transfer the wet ingredients into the bowl of dry ingredients and mix until a very rough batter forms. Stir in the Greek yogurt until the batter is well blended.

    Note: the batter will be very thick.

  • 4

    Fold the blueberries into the batter.

  • 5

    Heat a large non-stick pan over medium heat. Scoop ¼ cup of batter into the pan and use the spatula to spread it into a thin, circular layer about ½” thick. Repeat with another scoop of batter, leaving about an inch between each pancake.

  • 6

    Cook pancakes for 2-3 minutes until browned, then flip and cook another 1-2 minutes until browned. Repeat with remaining pancake batter.

  • 7

    Transfer cooked pancakes onto a Chinet Classic® Compartment Plate. Serve pancakes warm and top them with butter and maple syrup.

  • 8

    Leftover pancakes can be stored in a zip-top bag or airtight container in the refrigerator for 2-3 days. To reheat, cook leftover pancakes in a non-stick pan over medium-low heat for about two minutes per side until warmed through.