Breakfast is on the table in under 15 minutes with this delightful dairy-free Blender Lemon Blueberry Pancakes recipe. Bright lemon, juicy blueberries and a silky blender batter make these pancakes a fast, flavorful morning treat that freezes and reheats beautifully for busy weeks.
Lemon + Blueberry = LOVE
This lemon-blueberry combination is a fresh, spring-forward flavor profile: zesty lemon paired with sweet-tart blueberries creates a light, bright pancake that never gets old. These pancakes are so good that they were tested multiple times to perfect the balance of citrus and berry, and they remain a favorite for breakfast, brunch or an afternoon treat. The lemon zest and a touch of lemon extract amplify the berry notes and make each bite pop.
Pancakes in a Blender?!
The blender method simplifies the process: fewer dishes, faster preparation, and smooth, well-mixed batter every time. This recipe was designed to minimize cleanup—just a blender and a skillet are all you need—while keeping the pancakes wholesome and satisfying. The blueberries actually tint the batter a lovely bluish hue, which is a fun visual bonus when you pour the batter onto the griddle.
How to Make Lemon Blueberry Pancakes
All wet ingredients and the fruit are blended first, then the dry ingredients are added and blended until smooth. Finally, melted coconut oil is incorporated. The result should be a thick batter that still pours. If it feels too thick, add a splash more almond milk. Cook the pancakes over medium heat until bubbles form, flip, and cook until golden. These pancakes are naturally dairy-free and can be made with fresh or frozen blueberries.
Recipe — Blender Lemon Blueberry Pancakes
Blender Lemon Blueberry Pancakes
Summary: A quick dairy-free pancake made in a blender that combines lemon zest, lemon extract and blueberries for a bright, fruity breakfast.
Author: Lee Funke
- Prep: 10 mins
- Cook: 15 mins
- Total: 25 mins
- Servings: 4 (about 16 pancakes)
Ingredients
Dry
- 1.5 cups white whole wheat flour
- 1 cup fresh blueberries (or thawed from frozen)
- 1 tablespoon lemon zest
- 1 medium banana
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ⅛ teaspoon salt
Wet
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup unsweetened plain almond milk
- 3 tablespoons honey
- 1 teaspoon lemon extract
- 3 tablespoons coconut oil, melted
Instructions
- Place the blueberries, banana, eggs, vanilla extract, unsweetened almond milk, honey, and lemon extract in a high-speed blender. Blend on high until smooth.
- Add the flour, baking powder, baking soda, salt, and lemon zest to the blender. Blend on high until the batter is smooth and well combined.
- Pour in the melted coconut oil and blend once more until incorporated. The batter should be thick but still pourable; if it’s too thick, add a splash more almond milk and blend again.
- Heat a skillet over medium heat and coat lightly with coconut oil cooking spray or a little coconut oil. Using a 1/4 cup scoop, pour batter onto the skillet to form pancakes.
- Cook for about 1 to 2 minutes, or until bubbles start to form on the surface and the edges begin to set. Flip and cook for an additional 1 to 2 minutes, until golden and cooked through.
- Serve immediately with your favorite toppings such as extra blueberries, lemon slices, a drizzle of maple syrup or a dollop of yogurt (dairy-free if desired).
Freezing Pancakes
These pancakes freeze well and are ideal for meal prep. Follow these steps to preserve texture and flavor:
- Let the pancakes cool completely to room temperature. Cooling them first reduces steam and prevents freezer burn.
- Stack two pancakes per serving and wrap each stack tightly in plastic wrap or place them in a Ziploc bag, pressing out as much air as possible.
- Label the package with the date and type of pancake, then freeze for up to 3 months.
Reheating Pancakes
- Option 1: Thaw overnight in the refrigerator and microwave for about 60 seconds to heat through.
- Option 2: Place frozen pancakes directly in a toaster on medium setting and toast until warmed and slightly crisp around the edges.
Tips, Variations & Serving Ideas
- Use frozen blueberries straight from the freezer if fresh are not available; they add moisture but still work great in the blender method.
- Adjust the sweetness by increasing or reducing the honey, or substitute maple syrup if preferred.
- For a gluten-free version, experiment with a 1:1 gluten-free flour blend, though texture may vary.
- Add a sprinkle of cinnamon or a few tablespoons of oat flour for a heartier batter.
- Top with lemon zest, extra berries, a smear of almond butter, or a light dusting of powdered sugar for a special presentation.
Nutrition
Nutrition information is an approximation:
- Calories: 396 kcal
- Carbohydrates: 61 g
- Protein: 10 g
- Fat: 14 g
- Fiber: 8 g
- Sugar: 20 g
These values are estimated and will vary depending on specific ingredients and portion sizes.
More Pancake Ideas
- The best healthy pancakes roundup (search for your favorite variations)
- Banana Oatmeal Pancakes
- Almond Flour Banana Pancakes (3 ingredients)
- Browse pancake recipes for more inspiration and healthy swaps