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Stack of pancakes

Blueberry Pancakes with Blueberry Lemon Syrup

If you love blueberries, you're going to love my Blueberry Pancakes with Blueberry Lemon Syrup recipe. Loaded with fresh blueberries with just the right "zing" from the lemon.
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Course: Breakfast and Brunch
Cuisine: American
Keyword: blueberry pancake recipe, lemon syrup, pancakes with lemon syrup
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 15 pancakes
Author: Laura Franco


For Pancakes

  • 1 cup flour
  • 2 TBS sugar
  • 2 TBS baking powder
  • Pinch of salt
  • 1 cup milk
  • 1 egg
  • 2-3 TBS butter
  • Extra butter for serving

For the Syrup

  • 1 cup fresh blueberries
  • 1/8 cup sugar
  • Zest and juice from 1/2 lemon
  • 1 TBS black chia seeds optional


For the Pancakes

  • Mix the four, sugar, baking powder, and salt in a bowl.
  • In a separate bowl beat the egg and milk together.
  • Pour the wet ingredients into the dry ingredient and mix it together.
  • Let the batter sit on the countertop for 5-10 minutes.
  • Preheat the oven to 200°
  • Spray a large skillet with cooking spray or add a little butter.
  • Turn the heat on medium to low heat.
  • Using a 1/4 cup measuring cup, spoon the batter into the skillet. (I usually make these in batches of three pancakes at a time.)
  • When you see large holes start to form on the top of the pancakes, you'll know they are ready to flip.
  • As each batch is done, place them on a cookie sheet or plate in the 200° oven to keep them warm until serving.

For the Syrup

  • Place the berries, sugar, lemon zest, and lemon juice in a small stove top pan.
  • Bring it to a boil for 2-3 minutes.
  • Reduce it to a simmer for 4-5 minutes.
  • Remove from heat and let it cool for 10 minutes.
  • Add the chia seeds.