Blueberry Lemon Pancakes – Fluffy Cloud Pancakes

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These Blueberry Lemon Pancakes are a dreamy way to start your day! With a golden crust, pillowy soft centre, and the refreshing flavours of lemon and blueberries, this simple cloud pancake recipe is perfect for a weekend breakfast or a special brunch with family and friends.

Even better, the recipe is super flexible—easily adapted for dietary preferences or whatever ingredients you have on hand! Such as frozen blueberries instead of fresh, and lemons with lime.

Blueberry Lemon Pancakes

These pancakes are wonderfully light and fluffy—like clouds on your plate, making them fun to eat any time of day. The zesty lemon paired with sweet, juicy blueberries creates a flavour combination that feels fresh, vibrant, and just a little bit fancy.

These cloud pancakes are easy they are to make with just a handful of simple ingredients and no complicated steps.

The recipe is also super flexible – you can swap out ingredients to suit what you already have at home, or to suit dietary needs. And best of all, they’re kid-approved—even the fussy eaters won’t be able to resist!

Ingredients

• 1 egg
• 1/3 cup buttermilk (can substitute with plant-based milk)
• 1.5 tbsp sugar
• 2 tsp grated lemon zest
• 1/2 cup + 2 tbsp plain flour
• 1 tsp baking powder
• Pinch of salt
• 1/3 cup fresh or frozen blueberries
• 1 tbsp lemon juice (optional)
• Oil for frying

How To Make Fluffy Lemon Blueberry Pancakes

These instructions are to make cloud pancakes – extra thick and fluffy, but you can use this same recipe to make traditional style pancakes in the pan without a metal ring.

STEP 1: In a mixing bowl, whisk the buttermilk, egg, sugar and salt at room temperature until smooth. Add baking powder and flour. Stir until the batter is thick and smooth (like sour cream consistency).

STEP 2: Mix in 1 tablespoon of grated lemon zest, blueberries, and 1 tablespoon of lemon juice if using. Let the batter sit for 10 minutes without stirring again.

STEP 3: Grease a frying pan with a little oil or butter and preheat it over low to medium heat.

STEP 4: Use a metal ring (approx. 1.5 to 2 inches wide, 3 inches high), greased on the inside, and place it in the centre of the pan. Fill the ring about one-third full with batter. Cover the pan with a lid and cook on low for 6 minutes until the bottom is golden.

STEP 5: Carefully remove the ring, flip the pancake, and cook for another 2–3 minutes until done. Repeat

STEP 6: Stack your fluffy pancakes and top with extra blueberries, lemon slices, and a sprinkle of icing sugar or fresh mint if desired.

The printable recipe card with a FULL ingredients list and detailed instructions can be found at the bottom of this post.

Serving Suggestions

• Drizzle with Greek yogurt, lemon glaze, or whipped butter with a hint of vanilla or mint
• Add extra fresh berries or a dusting of icing sugar
• Serve with a side of whipped cream or maple syrup for extra indulgence

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Variations & Substitutions

• Swap blueberries for raspberries, diced apples, or mandarin pieces, or any other fruit you want to experiment with.
• Use lime zest instead of lemon for a twist.
• Add a splash of vanilla, cinnamon, or bourbon extract to the batter for a different flavour.
• Make it vegan by omitting the egg and using plant-based milk.
• Swap sugar with honey, organic syrups or natural sweeteners such as Stevia.

If you try this recipe, let me know what you think! Leave a comment below or a rating and don’t forget to tag me on Instagram. I would love to see it!

Storage Tips

These pancakes are best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave or pan for best results.

These blueberry pancakes are the perfect Easter brunch recipe!

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