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
- Carrot Cake Pancakes (gluten free + dairy free!)
- Healthy Banana Oatmeal Pancakes (made right in the blender!)
- Fluffy Yogurt Pancakes (high protein, gluten free)
- The Best Almond Flour Pancakes
- Fluffy Whole Wheat Zucchini Bread Pancakes
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!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Fluffy Lemon Blueberry Pancakes (gluten-free!)
Ingredients
- For the dry ingredients:
- 1 cup (92g) oat flour + 1 tablespoon
- 2 teaspoons baking powder
- 2 teaspoons poppy seeds
- ¼ teaspoon salt
- For the wet ingredients:
- ½ cup (113g) 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 (60g) 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:
- ⅔ cup (100g) fresh blueberries, plus extra for serving
- For cooking:
- Butter, olive oil or coconut oil
Instructions
- 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.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on May 1st, 2023, and republished on April 29th, 2025.
I so want to love this recipe. My first attempt was a fail. I will appreciate any help you can offer. I made my own oat flour, followed the instructions using gluten free products. The batter was thick and I added more milk as recommended however the batter only became thicker and gummy. It was pretty much a gloppy mess. I was also hoping for more lemon flavor instead of just an essence of lemon. Can you give any helpful tips to get a stronger lemon flavor. I look forward to your feedback. Thanks much.
Hi! The pancake batter will be thick because it’s made with yogurt. If you want more lemon flavor you can use more zest!
Hi! I was wondering if I could substitute the vanilla yogurt for plain yogurt because I don’t have it on hand!🤔
Yes, that will work!
Another hit from Ambitious Kitchen! Love these pancakes
So happy to hear that!
These pancakes look absolutely delicious! I love that they’re high-protein and gluten-free — perfect for a healthy yet indulgent breakfast. Definitely bookmarking this recipe to try soon.
Compared with Monique’s cookbook blueberry pancakes (waffles), which I make ~ 1x week, these are more dense (not more dry, in fact they are a bit more moist). Taste just like a lemon poppyseed muffin.
Good to know!! Glad you enjoyed these ones, too!
I’m giving this 5 stars bc the flavor is SO good. I cannot have egg and used applesauce as a substitute but maybe that’s why my pancakes didn’t form the best. I know I could try a flax egg but didn’t want the nutty flavor to alter the flavor too much. Thoughts/suggestions? Definitely my new go to pancake recipe if I can master getting them to shape!! Highly highly recommend!
I’m glad the flavor turned out! Pancakes do need a binder, and unfortunately, applesauce isn’t a good binding agent. I’d suggest trying a flax egg next time and let me know if that works out!
I can’t wait to try these! Can you freeze these pancakes?
Yes! Check out the full post for freezing instructions 🙂
Would love to make these this weekend but I only have plain Greek yogurt and frozen blueberries. Could I use the plain yogurt and increase the vanilla extract? Can I use frozen blueberries? Thanks!
Plain Greek yogurt will be just fine! For the blueberries, I’d recommend thawing them, draining off the liquid, and then tossing them in a little oat flour before adding them to the batter.
Yum!! I used oikos triple zero vanilla yogurt for an extra 20g of protein and i love the lemon flavor 🙂 Will make again
Perfect!!
These are delightful! I love anything lemon poppyseed & the blueberries add a wonderful touch of sweetness
Such a great breakfast for spring!
I made these pancakes. I did not like the almond extract with these flavors. I guess that’s a personal preference. It did ruin the overall flavor. Without it, I believe it would be a very good recipe.
Sorry to hear that you didn’t love it! Feel free to omit it next time.
This recipe didn’t turn out as well as I hoped. Texture was pretty good but I didn’t like the taste of the oat flour (I used ground oats) and failed to detect any lemon flavour at all—maybe the vanilla and almond extracts made for too many different flavours? If I made them again, I’d use 1-for-1 GF flour.
Sorry to hear that! I’ve always found that zest from a whole lemon + the juice added the perfect lemon flavor. Let me know if you give these a try with 1:1 GF flour!
What a great idea! I need this in my life.
Absolutely!
These pancakes are so flavorful and fluffy! Truly delicious! Followed the recipe exactly as stated for a perfect result.
So happy to hear that!
This is an amazing recipe. It is the most requested repeat meal in our house. I make it once or twice a month. I am dairy free and gluten free but the kids and my husband are not and everyone loves these pancakes. I usually use what ever gluten free flour and non dairy yogurt I have on hand and also use up whatever fruit we have in the fridge too. They always turn out perfectly and we always make a double batch.
So happy to hear that! One of our favs, too 🙂
AK has the best GF/DF ever pancakes recipes and this one is on repeat at our house. We make it once or twice a month and usually double the recipe.
It always comes out great no matter which dairy free yogurt and milk we use. I also rotate between gluten free all purpose flour or oat flour depending on what we have on hand.
Yay I’m happy you think so! These are one of my favs 🙂
Loved these high protein pancakes so much! I’m preparing postpartum meals – do you think there’s a way to turn this into a casserole bake or muffins for easy freezer access (instead of making multiple pancakes in a skillet)? Thank you! 🫐
So glad you love these! I’m not sure how well this batter will bake in an over, so I’d recommend making a batch or two of the pancakes and freezing them per the instructions in the blog post. Then they can be easily reheated!