I’ve got brunch and bright, fresh citrus flavors on the mind and I’m not mad about it. After sharing all of my best lemon recipes with you last weekend I got even more excited to share this amazing recipe that just so happens to be perfect for Mother’s Day brunch (and really any day). I know you’re all obsessed with this lemon blueberry baked oatmeal, so get ready for a new way to enjoy those delicious flavors.
These are the best, fluffiest lemon blueberry pancakes you’ll ever eat. I mean, just look at that stack! Not only is the texture *chef’s kiss* with those beautiful golden edges, but these pancakes also pack 9g of protein per serving thanks to greek yogurt. I made these babies gluten free for you using gluten free oat flour, which, as you know by now, you can easily make right at home.
Don’t forget those cute little poppy seeds for an extra spring-y vibe, and be sure to top your stack with extra berries & maple syrup. As always I’ve included plenty of ways to customize these pancakes to your liking, so add them to your brunch menu ASAP!
Everything you’ll need to make lemon blueberry pancakes
These healthy lemon blueberry pancakes are naturally sweetened, packed with protein, and bursting with fresh lemon flavor. What more could you want? Here’s everything you’ll need to make them:
- Flour: we’re using oat flour to give these pancakes the perfect texture. Keep them gluten free by using gluten free oat flour, and see below for how to make your own oat flour right at home!
- Baking staples: you’ll also need baking powder (not soda!), salt, and poppy seeds for that lemon poppy seed flavor.
- Yogurt: I like to use vanilla greek yogurt or siggi’s plant based yogurt to keep the pancakes dairy free, but any greek yogurt will do! Yogurt adds the perfect amount of moisture and a boost of protein.
- Egg: you’ll need 1 egg in this recipe to help hold the pancakes together.
- Lemon: we’re getting all of the lemon flavor from fresh lemon juice and zest.
- Milk: you’ll also need a little milk of choice for moisture. I like to use unsweetened vanilla almond milk.
- Sweetener: we’re adding just a tablespoon of coconut sugar to naturally sweeten the pancakes. You’ll also be adding some vanilla extract and almond extract for amazing flavor — the almond extract makes the pancakes taste like your fav lemon poppy seed bread or cake!
- Mix-ins: don’t forget the fresh blueberries, and save some to sprinkle on top!
- Oil: to cook the pancakes you’ll also need olive oil, coconut oil, butter, or vegan butter.
Customize these healthy lemon blueberry pancakes
There are a few tweaks to these easy lemon blueberry pancakes that you can make that will still keep them delicious and fluffy! Here’s what I can recommend:
- Keep them dairy free: simply use your favorite dairy free yogurt and dairy free milk. You’ll also want to cook the pancakes in oil or vegan butter.
- For the blueberries: feel free to use raspberries instead, they’ll be delicious!
- For the coconut sugar: you can also use regular, organic cane sugar instead.
Can I use a different flour?
Unfortunately, I cannot recommend a substitute for the oat flour, but you can easily make your own flour right at home using rolled oats! Get all of my tips & tricks here and add your oat flour right into this lemon blueberry pancake recipe. Remember to use gluten free rolled oats if you’d like to keep these pancakes gluten free.
Add a little extra joy
To make these lemon blueberry pancakes extra special, increase the almond extract to 1/2 teaspoon. The flavor is amazing, trust me! Especially if you love almond flavor.
How to make perfect lemon blueberry pancakes
- Whisk the dry ingredients. Start by whisking together the oat flour, baking powder, poppy seeds and salt.
- Mix the wet ingredients. In a separate bowl, whisk together the yogurt, egg, lemon juice & zest, milk, sugar, vanilla and almond extracts.
- Combine the batter. Add the dry ingredients to the wet and mix until just combined. If the batter seems too thick, just add another tablespoon of milk. Fold in the blueberries.
- Cook your pancakes. Coat a griddle with butter or oil and place it over medium heat. Drop 1/4 cup of batter for each pancake and cook for 2-4 minutes until the pancakes puff up and you see bubbles on the edges, then flip & cook until golden brown. Remember to get all of my best tips for cooking pancakes here!
- Top & serve. Once you’ve cooked all of your pancakes, top with extra blueberries and a drizzle of maple syrup and enjoy!
Keep your pancakes warm for brunch
If you’re serving breakfast or brunch for a crowd, feel free to make these gluten free lemon blueberry pancakes ahead of time and keep them warm in the oven! Simply place your oven at 200 degrees F, add your pancakes to a baking sheet or oven-safe plate, and place them in the oven until you’re ready to serve.
Freezer-friendly lemon blueberry pancakes
Yes, you can make these fluffy lemon blueberry pancakes ahead of time and serve them at a later date!
- Place the pancakes on a baking sheet so they aren’t touching and place them in the freezer for 30 minutes (this is called a flash freeze).
- Place the frozen pancakes in freezer safe bags or containers and freeze for up to 3 months.
- Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm.
More pancake recipes you’ll love
Get all of my amazing pancake recipes here!
I hope you love these amazing lemon blueberry pancakes. If you make them be sure to leave a comment and a rating so I know how you liked them!
The Fluffiest Lemon Blueberry Poppy Seed Pancakes (high in protein, gluten free!)
Deliciously fluffy lemon blueberry pancakes with greek yogurt for a wonderful boost of protein! These healthy lemon blueberry pancakes are made gluten free thanks to oat flour and are filled with bright flavors from fresh blueberries, lemon juice & zest. Add poppy seeds for a lovely spring twist and don’t forget extra berries on top!
- For the dry ingredients:
- 1 cup oat flour + 1 tablespoon
- 2 teaspoons baking powder
- 2 teaspoons poppy seeds
- ¼ teaspoon salt
- For the wet ingredients:
- ½ cup vanilla greek yogurt or sub dairy free yogurt (i love siggi’s plant based yogurt)
- 1 egg
- Zest from 1 lemon
- 3 tablespoons freshly squeezed lemon juice
- ¼ cup unsweetened vanilla almond milk, plus more if necessary (any milk should work!)
- 1 tablespoon coconut sugar or organic cane sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- For the mix-in:
- 2/3 cup fresh blueberries, plus extra for serving
- For cooking:
- Butter, olive oil or coconut oil
- In a medium bowl, whisk together the oat flour (1 cup + 1 tablespoon), baking powder, poppyseeds and salt. Set aside.
- In a separate large bowl, whisk together yogurt, egg, lemon zest, lemon juice, almond milk, coconut sugar, vanilla and almond extract until well combined.
- Add the dry ingredients to the wet ingredients and mix with a wooden spoon until well combined; gently stir in blueberries, if using. If the batter is too thick, add 1 tablespoon milk; if the batter is too thin, add 1 tablespoon more oat flour. (Based on the yogurt brand you use the batter thickness may very slightly.)
- Lightly coat a griddle with butter and place over medium heat. Add 1/4 cup of the batter to the griddle for each pancake and cook for 2-4 minutes until the pancakes puff up and you see bubbles along the edges. Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly then you need to lower the heat a bit. I normally start on medium heat, then decrease to medium low later so that my pancakes don’t burn.
- Wipe the skillet clean and repeat with more butter or oil and remaining batter. Makes 8 large pancakes total. Serve with maple syrup and extra blueberries on top.
To keep pancakes dairy free: use a dairy free yogurt and dairy free milk of choice. Be sure to cook the pancakes in oil or vegan butter.
*To make your own oat flour: you can easily make your own flour right at home using rolled oats! Get all of my tips & tricks here and add your oat flour right into this pancake recipe.
For an extra little bit of joy, increase the almond extract to ½ teaspoon. It makes these pancakes amazing, trust me! Especially if you love almond flavor.
Feel free to sub raspberries for the blueberries.
Servings: 4 servings
Serving size: 2 pancakes
Saturated fat: 2.1g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats