This post may contain affiliate links. Read our disclosure policy
Everyone loves a wholesome healthy pancake recipe. If you’re looking for a pancake recipe that is packed with nutritional benefits and tastes great, then this lemon blueberry raspberry pancake recipe certainly is for you! In these pancakes, the lemon and berries are so well paired together, and they really make for an excellent flavor combination in soft and warm pancakes!
You may see plenty of chocolate pancake recipes on my site. I’m always eager to make a comforting cocoa stack, but I really was looking for something new when making these pancakes! I had some frozen berries on hand, so I thought it would be a good opportunity to make a berry-themed pancake!
I actually have these Berry Explosion Pancakes that are bursting with a wide array of berries, both inside and outside of the pancake! In this recipe, I really wanted to emphasize raspberries and blueberries. Both berries are added in the pancake and on top. But what else makes these pancakes special? Well, lemon is in the name, so our berries are further enhanced with a zingy lemon flavor!
Top them up with maple syrup for added sweetness and you've got a fantastic breakfast! Treat yourself to a healthy and tasty weekend breakfast with these fluffy lemon blueberry raspberry pancakes!
Ingredients for Lemon Blueberry Raspberry Pancakes
Dry Ingredients:
Wet Ingredients:
- Egg
- Lemon juice
- Sugar
- Milk
Blueberries and raspberries
Vanilla extract: I always use vanilla in my pancake batters. A little goes a long way, and it brings in a world of flavors! I couldn’t imagine not having it in my pancake batter!
Fresh or Frozen Berries?▼
Use whatever you have on hand or like! I used frozen berries because that’s what I had on hand. Note that frozen berries will have the colour bleed slightly. If you want a rainbow effect, then go for frozen! If you’d rather not and have the budget, then go for fresh. It’s really up to you!
If you are using frozen berries and don’t want to have the colour bleed too much in the pancakes, here’s how you can defrost them:
- Defrost your berries by filling a small bowl with water, and add in your berries. After about 10-15 minutes, your berries should be defrosted.
- To dry your berries, drain the water, then thoroughly pat them dry between two pieces of paper towel.
Can I Swap for Other Berries?▼
Sure! Use any berries you like for this recipe. The flavour profile will differ if you don’t use these berries, but there’s no reason not to customize this pancake recipe and make it your own! That’s why cooking is fun!
How to Make Lemon Blueberry Raspberry Pancakes
- Preheat the oven: As the other pancakes cook, we’ll transfer the cooked pancakes onto a baking tray and keep them warm in the oven as the rest of the pancakes cook.
- Combine the dry ingredients: In a large bowl, whisk the two flours, baking powder, and sugar.
- Combine the wet ingredients: In a separate bowl, combine the egg, lemon juice, milk, and vanilla extract. Add the wet ingredients to the dry mixture and gently whisk either by hand or with a stand mixer until you have a thick but runny batter. Some lumps will remain.
- Cook the pancakes: Using a 1/4 cup measuring cup, scoop out some batter onto a pan with butter, heating on medium heat. Cook for about 1-2 minutes, until you start seeing bubbles and the edges begin to firm up. Flip the pancake and finish cooking for about another minute or two on the other side. Transfer the cooked pancake onto a baking tray and put the tray in the oven. Repeat with the remaining pancakes.
Comments
No comments yet — be the first to share your thoughts!
Leave a review
Be the first to share how it went — your note helps other cooks (and earns the recipe its stars).