By Grocery List Plus Editorial Staff | Published on June 9, 2026

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Lemon Blueberry Pancakes

Serves 4

327 cal · 16 min

Lemon Blueberry Pancakes

Recipe GLPR11438d2933c2e0

4.0(1)
Breakfast
16 min
327 cal
Servings: 4
Oven
Stovetop
SNAP eligible

Fluffy, naturally sweet pancakes brightened with fresh lemon juice and zest, loaded with juicy blueberries. Made with a combination of all-purpose and whole wheat pastry flour for the perfect tender crumb, these dairy-free pancakes are perfect for a weekend breakfast or brunch.

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Ingredients

½ cup all-purpose flour

1 cup whole wheat pastry flour

1 Tbsp baking powder

2 Tbsp sugar

1 Zest of 1 lemon

½ tsp salt

1 large egg

2 Tbsp canola oil

1 cup unsweetened almond milk

2 Tbsp freshly squeezed lemon juice

1 cup fresh blueberries

Directions

  1. Preheat a griddle or large skillet over medium heat. In a medium mixing bowl, whisk together the all-purpose flour, whole wheat pastry flour, baking powder, sugar, lemon zest, and salt until well combined.

  2. In a second bowl, whisk together the egg, canola oil, almond milk, and lemon juice until fully blended.

  3. Pour the wet ingredient mixture into the dry ingredients and stir with a spatula just until the ingredients come together; do not overmix. The batter should be slightly lumpy. Gently fold in the blueberries.

  4. Pour batter onto the hot griddle using a ¼ cup measure for each pancake, and gently spread to form 4-inch diameter circles. Cook for 2–3 minutes, until bubbles begin to form on the surface and the bottom is light golden brown.

  5. Flip the pancakes carefully and cook the other side for another 2–3 minutes, until golden brown and cooked through.

  6. Transfer the pancakes to a serving plate and serve immediately while warm.

Comments

Grocery List Plus Editorial Staff4

Every ingredient is standard stock at any Charlotte grocer—Harris Teeter, Kroger, Walmart, ALDI all carry almond milk, whole wheat pastry flour, fresh blueberries, and lemon without special effort. At roughly $0.90 per serving (driven by eggs and almond milk), this lands in weeknight territory. The stated 16 minutes is honest if you measure dry ingredients ahead; mixing and cooking four servings takes that span. These are a solid family breakfast that reheat adequately in a toaster, though the texture softens slightly, so they're best eaten fresh or same-day.

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