Fluffy Lemon Blueberry Pancakes

These are my favorite pancakes! I don’t know why on earth I haven’t shared this delicious recipe with you all yet. But its here now. You are in for a treat!!

These pancakes not only have blueberries in the sweet and zesty batter but also in the lemon-blueberry syrup. This combo will rock your world! Your typical banana pancake has a 1-1 ratio, one egg per banana. But that’s it. Over time I have found the pancakes turned out so much fluffier if I added a couple more ingredients. Not only does this take away that mushy+gummy texture, but you’re also not going to get that banana flavor.

For such a complex flavor, these pancakes are so simple to whip together. I just throw everything into a food processor and let the skillet do the rest. Super simple stuff. I cannot wait to hear how you love them!

Print Recipe

Fluffy Lemon Blueberry Pancakes

These lemon blueberry pancakes are sweet and zesty. The flavor is so complex, yet this is one of the easiest recipes to throw together. This is one of our favorite breakfast staples for our family and I am happy it can be yours too.

Course

Breakfast

Cuisine

American

Keyword

Paleo

Servings

people

Ingredients

Lemon-Blueberry Syrup

• 1 cup blueberries
• 1 cup Pure Maple Syrup
• 1 lemon (juice and the zest)
• 2 tbsp Coconut Oil

Pancake Batter

• 1-4 tbsp Coconut Oil
• 6 whole bananas
• 7 large Eggs
• 1/2 lemon (juice and the zest)
• 1 cup blueberries
• 1/4 cup Coconut Flour
• 1/4 cup Coconut Sugar
• 1/2 tsp Baking Soda
• 1/8 tsp Salt

Course Breakfast Cuisine American Keyword Paleo Servings people Ingredients Lemon-Blueberry Syrup 1 cup blueberries 1 cup Pure Maple Syrup 1 lemon (juice and the zest) 2 tbsp Coconut Oil Pancake Batter 1-4 tbsp Coconut Oil 6 whole bananas 7 large Eggs 1/2 lemon (juice and the zest) 1 cup blueberries 1/4 cup Coconut Flour 1/4 cup Coconut Sugar 1/2 tsp Baking Soda 1/8 tsp Salt

Instructions

Lemon-Blueberry Syrup

1. In a food processor, add in all the ingredients and then blend until fully combined.
2. Pour contents into saucepan and let it simmer on med-high until it starts to thicken. (The liquid will continue to thicken once you take it off the heat--so don't let it reduce down too much.)

Lemon-Blueberry Pancakes

1. Add all the ingredients (except coconut oil and blueberries) into your food processor. Blend until the batter is smooth. Fold in blueberries.
2. In a large skillet on med-low, add in about 1 tsp of coconut oil and let it melt. (You are going to need to keep adding more coconut oil to the pan between each set of pancakes.) Allow the pan and oil to be nice and hot before adding the batter.
3. Using a 1/4 measuring cup to scoop, pour batter onto skillet.
4. After the pancakes begin to bubble on top, flip them over. After they have browned on both sides, put the pancakes aside and continue to cook the rest on the pan.
5. Serve with your warm, lemon blueberry syrup and enjoy!