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blueberry lemon pancakes

Blueberry Lemon Pancakes

Dena Gershkovich
You can stop searching for a healthy pancake recipe. These Blueberry Lemon Pancakes are so good!
Prep Time 10 mins
Cook Time 10 mins
Course Breakfast, Brunch
Cuisine American
Servings 4 servings



  • ½ cup whole wheat flour
  • ½ cup flour
  • 2 tablespoons turbinado sugar (also called raw sugar)
  • 1 tablespoon almond flour
  • 1 tablespoon flax meal
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda


  • 6 tablespoons milk
  • 1 large egg
  • ¾ cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon zest


  • 1 cup blueberries, fresh or frozen
  • ¼ cup slivered almonds



  • Mix dry ingredients together in a small bowl. Set aside.
  • Mix wet ingredients together in a large bowl.
  • Add the flour mixture to the wet mixture and mix until just combined. Be sure not to over-mix. Stir in blueberries and almonds. The batter should be thick and sticky.
  • Heat some Earth Balance in a griddle pan over a medium flame. Once the butter-like spread has melted, drop the batter in circles onto the griddle using two spoons or a ladle. Allow pancakes to cook on one side until they are golden-brown. Flip and repeat on the other side. Continue this process until batter is finished.
    (Cooking tip: You will know that pancakes are ready to be flipped when you see small bubbles forming on their edges. Do not rush the flipping process! You may wind up with scrambled pancakes!).
  • Serve pancakes topped with Greek yogurt and blueberries.


Did you try this recipe? I'd love to hear how it went for you! Please rate and comment below!
Keyword blueberry lemon pancakes