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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!
Tools Needed
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 color 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 color 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 flavor 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.
- Serve hot with maple syrup and additional berries and enjoy!
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Fluffy, wholesome Lemon Blueberry Raspberry Pancakes bursting with fresh berry flavor. Made with whole wheat flour and a zesty lemon kick, these healthy pancakes make the perfect sweet breakfast treat.
Stovetop
Rate this recipe ✦
10 min
Prep
10 min
Cook
20 min
Total
6
pancakes
easy
Level
Ingredients
Ingredients
Tap any quantity to scale
- (65 g) whole wheat flourShop →
- (65 g) all purpose flourShop →
- (13 g) sugarShop →
- (5 g) baking powderShop →
- large egg · make your own
- (15 ml) lemon juice
- (300 ml) milk(or enough to make a thick batter)
- (2.5 ml) vanilla extractShop →
- blueberries(fresh or frozen)
- raspberries(fresh or frozen)
- (5 g) butter(for cooking)
- maple syrup(to taste)Shop →
Instructions
- 1
Preheat the oven to 200°F.
Preheat the oven to 200°F (93°C).
- 2
In a large bowl, combine the dry ingredients together. In another bowl, combine the wet ingredients, from the egg to the vanilla extract.
In a large bowl, combine the dry ingredients together. In another bowl, combine the wet ingredients, from the egg to the vanilla extract.
- 3
Then, add the wet mixture to the dry mixture, and whisk either by hand or with a stand mixer until combined.
Then, add the wet mixture to the dry mixture, and whisk either by hand or with a stand mixer until combined.
- 4
Heat a pan to medium heat. Add a bit of butter to the pan and pour ¼ cup of the batter. Sprinkle 4-5 raspberries and blueberries on your pancake.
Heat a pan to medium heat. Add a bit of butter to the pan and pour ¼ cup of the batter. Sprinkle 4-5 raspberries and blueberries on your pancake.
- 5
When bubbles start to appear and the underside has become golden brown, flip the pancake. Reduce the heat to medium-low and cook for 1-2 minutes.
When bubbles start to appear and the underside has become golden brown, flip the pancake. Reduce the heat to medium-low and cook for 1-2 minutes.
- 6
Transfer your pancake onto a baking sheet and keep warm in your oven.
Transfer your pancake onto a baking sheet and keep warm in your oven.
- 7
Repeat steps 4-6 for the remainder of your batter. Lay out your pancakes on a plate and pour some additional berries on top and maple syrup. Serve hot and enjoy:)
Repeat steps 4-6 for the remainder of your batter. Lay out your pancakes on a plate and pour some additional berries on top and maple syrup. Serve hot and enjoy:)
Nutrition per pancake
209
Calories
7g
Protein
34g
Carbs
5g
Fat
2g
Fiber
17g
Sugar
65mg
Sodium
Did you make this recipe? Tag @cooking.with.anadi on Instagram and hashtag it #cookingwithanadi
Tested & written in Anadi’s kitchen
Recipe history
- April 16, 2026 — Reworked and refreshed for the 2026 relaunch — new photography, restructured and standardized ingredients & instructions.
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