Fluffiest Blueberry Lemon Pancakes Recipe

These easy, fluffy, delicious oat milk blueberry lemon pancakes melt in your tongue. The fluffiest blueberry pancakes!

– 1 ½ cups all-purpose flour, spooned & leveled – 2 ½ tsp baking powder – 2 tbsp granulated sugar – ¼ tsp salt – 1 large egg – 1 ⅓ cups oat milk (full fat is best), 1 – 3 Tablespoons more if needed* – ½ tsp vanilla extract – 2 tbsp unsalted butter, melted – 1 tsp lemon zest, from about 1 large lemon – ⅔ – 1 cup blueberries, fresh or frozen


Mix the flour, baking powder, sugar, and salt in a sizable mixing bowl. Whisk the egg in a separate basin and then stir in the melted butter, vanilla, and oat milk.  

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Once the wet components have been added to the flour mixture, gently whisk until a batter forms—some lumps are acceptable!   

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Avoid overmixing as this will result in tough pancakes. If the batter is too thick, add an additional 1 to 3 Tablespoons of oat milk.  

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Using a spatula, gently fold in the lemon zest. Add a little butter to a big pan or pancake griddle and heat it to medium heat.   

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For each pancake, pour approximately 1/4 cup of melted batter onto the heated pan. Place a few blueberries atop every pancake.   

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Cook pancakes for 2 minutes until bottoms are golden brown and tops have bubbles. Carefully flip and cook for another minute.Use your fave maple syrup!  

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Also See

Healthy Chunky Monkey Banana Pancakes Recipe