These aren’t your everyday Blueberry Lemon Pancakes. Think lemon-scented, blueberry-studded stacks with a fluffy, meringue-kissed texture. A spoonful of homemade blueberry compote brings it all together—bright, jammy, and just sweet enough.
Why you should try this recipe
- Two kinds of blueberry bliss — These pancakes deliver double the blueberry experience: juicy berries folded right into the batter, plus a spoonful of homemade blueberry compote on top. Not too sweet, the compote deepens the flavor and adds a jammy finish that’s perfect for blueberry lovers. Still craving that berry richness? Don’t miss my Chocolate Panna Cotta with Berry Compote.
- Lemon that brightens every bite — Lemon zest cuts through the sweetness, adding zing and freshness. It’s that citrusy contrast that makes each bite feel light, bright, and balanced. Love lemony desserts? Try my Lemon Bundt Cake with Lemon Syrup Glaze or the tender Italian Lemon Ricotta Pound Cake.
- The secret’s in the meringue — Whipping egg whites with sugar creates a stable, airy base, much like a soufflé. It’s the trick behind the pancakes’ cloud-like texture: crisp at the edges, pillowy in the center. Meringue fans, take note, this same technique stars in my Savoy Cake “Biscuit de Savoie” and the buttery Upside-Down Pecan Cake, made with a French-style génoise.
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The ingredients you’ll need
(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)
- Blueberries – Fresh or frozen both work beautifully in this recipe, I’ve tested it with both and the results were equally delicious. If using frozen, there’s no need to thaw; just follow the specific step in the recipe below.
- Lemon – Choose organic, unwaxed lemons if possible, since you’ll be using the zest. The brightness of fresh zest really makes a difference here. Got extra lemons? Use them to make Raspberry Muffins with Lemon Streusel Topping!
- Eggs – Organic, free-range eggs yield the fluffiest texture and best flavor. You’ll be separating them to create the meringue base.
- Sugar – Granulated sugar is key. It dissolves well into the egg whites and helps stabilize the meringue for that airy lift.
- Milk – Dairy or plant-based milk both work well—choose what suits you. I’ve tested with whole milk and oat milk with equally light results.
Love blueberries? 🫐 Try my Goat Cheese Salad with Pecans & Blueberries!
How to make Blueberry Lemon Pancakes?
(Note: please see the recipe card below for the complete written instructions and measurements.)
Step 1. Make the blueberry compote – In a small saucepan, combine blueberries, granulated sugar, and water. Simmer over medium-low heat for 20–25 minutes, until the berries begin to burst and the juices thicken slightly. Let it bubble gently while you make the pancakes. Set aside to cool—it will continue to thicken as it rests.
Step 2. Whip the meringue – Separate the eggs, placing the whites in one bowl and the yolks in another. Add the granulated sugar and salt to the egg whites. Using a hand mixer, beat on medium-high speed until stiff peaks form. Set aside.
Step 3. Make the base batter – To the egg yolks, add the milk, vanilla extract, and baking powder. Whisk until smooth and well combined. Sift in the flour and whisk again until the batter is completely smooth and lump-free.
Step 4. Fold in the meringue – Using a rubber spatula, gently fold in one-third of the meringue by scooping from the bottom of the bowl and lifting the batter over the top. This loosens the base. Repeat with the remaining two-thirds, folding gently after each addition until just combined. Avoid overmixing to keep the batter light and airy.
Step 5. Add lemon zest and blueberries – Gently fold the lemon zest and fresh blueberries into the batter, being careful not to deflate it.
Note: If using frozen blueberries, do not add them yet: you’ll sprinkle them on during cooking.
Step 6. Shape the pancakes – Heat a nonstick skillet or crepe maker over low heat and lightly grease with butter. Using a ¼ cup measure, add the batter to the pan without spreading it. Note: If using frozen blueberries, sprinkle a few on top of each pancake once it’s in the pan.
Step 7. Cook the pancakes – Cook for 2-3 minutes per side, flipping gently with a wide spatula once bubbles form and the edges look set. These pancakes take a bit longer than regular ones: be patient. They should be golden, puffed, and fully set in the center before coming off the heat.
Step 8. Serve and enjoy – Serve warm with a generous spoonful of blueberry compote, and a drizzle of maple syrup. Best enjoyed immediately while still fluffy and hot.
Nim Keys – Useful Blueberry Lemon Pancakes Tips
- Whip the meringue on medium speed– Start whipping the egg whites and sugar on medium speed. Once soft peaks begin to form, increase to high speed for about 30 seconds to firm them up. Avoid using high speed from the start—it can destabilize the structure and deflate the meringue.
- Don’t overmix – After folding in the meringue, be gentle with your batter. Overmixing knocks out the air you just whipped in, and that air is what gives these pancakes their signature cloud-like lift.
- Using frozen blueberries? – Don’t fold them into the batter. Instead, once the batter is in the pan, sprinkle a few frozen berries on top of each pancake. This keeps the batter from turning streaky and gives you juicy bursts of blueberry in every bite.
- Cook low and slow – These pancakes are extra fluffy thanks to the meringue, which means they need a bit more time on the pan. Keep the heat low to ensure they cook through evenly without browning too quickly on the outside. Patience pays off!
Recipe FAQs
Yes, and it’s expected. These pancakes get their lift from whipped egg whites, which trap hot air, just like a soufflé. As they cool, that air escapes and they may gently deflate. Still delicious, but they’re best enjoyed hot off the pan while they’re at peak fluff.
It happens, especially when using frozen blueberries. Their natural pigments (called anthocyanins) can bleed into the batter and react with baking powder, turning things a little grey. It’s purely cosmetic and totally safe. This is why I recommend sprinkling frozen berries on top of each pancake once the batter is in the pan—this helps keep their color light and golden.
Absolutely. Let the pancakes cool completely, then layer them between sheets of parchment paper and seal in a zip-top freezer bag. They’ll keep for up to 2 months. To reheat, pop them in the toaster or warm in a 350°F (175°C) oven for about 10 minutes, until heated through.
If you tried these Blueberry Lemon Pancakes or any other recipe on my blog, please leave a ✨ star rating and let me know how it went in the ✍️ comments below! Merci!
Blueberry Lemon Pancakes with Blueberry Compote
PRINT SAVEINGREDIENTS
For the blueberry compote
- 1 ½ cups (250 g) blueberries fresh or frozen
- 1 tablespoon (10 g) granulated sugar
- 2 tablespoons (30 ml) water
For the blueberry lemon pancakes
- 2 large free-range eggs
- ¼ cup (50 g) granulated sugar
- ¼ teaspoon fine sea salt
- ½ scant cup (100 ml) regular or plant-based milk (scant meaning just a little less than a whole ½ cup)
- 1 tablespoon (10 g) baking powder
- 1 teaspoon pure vanilla extract
- 1 cup (125 g) all-purpose flour (sifted)
- ½ cup (80 g) blueberries (either fresh or frozen)
- the zest of one lemon (about 1 tablespoon)
- unsalted butter (to cook the pancakes)
- maple syrup to serve
INSTRUCTIONS
- Make the blueberry compote – In a small saucepan, combine blueberries, sugar, and water. Simmer over medium-low for 20-25 minutes, until berries burst and juices thicken. Set aside to cool; it will continue to thicken as it rests.
- Whip the meringue – Separate the eggs. Add the sugar and salt to the whites, then beat with a hand mixer on medium speed until stiff peaks form. Then, increase to high speed for 30 seconds to firm them up. Set aside.
- Make the base batter – Whisk the yolks with milk, vanilla, and baking powder until smooth. Sift in the flour and whisk until completely lump-free.
- Fold in the meringue – Gently fold in one-third of the meringue with a spatula to loosen the batter. Repeat with remaining meringue in two additions, folding just until combined. Don’t overmix.
- Add lemon zest and blueberries – Fold in the lemon zest and fresh blueberries gently.Using frozen berries? Skip this step—you’ll add them during cooking.
- Shape the pancakes – Heat a nonstick pan or crepes maker over low and lightly grease with butter. Drop in ¼ cup of batter per pancake. Using frozen blueberries? Sprinkle a few on top of each pancake once it’s in the pan.
- Cook the pancakes – Cook for 2-3 minutes per side, flipping when bubbles form and the edges look set. These take a bit longer than regular pancakes—be patient. Cook until golden, puffed, and fully cooked through.
- Serve and enjoy – Spoon the compote generously over the pancakes, drizzle with maple syrup, and serve warm. Enjoy!
NOTES
- Whip the meringue on medium speed– Start whipping the egg whites and sugar on medium speed. Once soft peaks begin to form, increase to high speed for about 30 seconds to firm them up. Avoid using high speed from the start—it can destabilize the structure and deflate the meringue.
- Don’t overmix – After folding in the meringue, be gentle with your batter. Overmixing knocks out the air you just whipped in, and that air is what gives these pancakes their signature cloud-like lift.
- Using frozen blueberries? – Don’t fold them into the batter. Instead, once the batter is in the pan, sprinkle a few frozen berries on top of each pancake. This keeps the batter from turning streaky and gives you juicy bursts of blueberry in every bite.
- Cook low and slow – These pancakes are extra fluffy thanks to the meringue, which means they need a bit more time on the pan. Keep the heat low to ensure they cook through evenly without browning too quickly on the outside. Patience pays off!
Followed the recipe exactly: turned out beautifully. That compote is a keeper.
So trilled to hear, Neil!
FAN-TAS-TIC. Nothing more to say.
So glad to hear Lilly, thank you!