Beautiful Blueberry Pancakes with Lemon Glaze Served Up by Sweet Antonia of!


blueberry-pancakes-with-lemon-glaze1.jpgBlueberries are everywhere and I can’t get enough of them.  I am eating them fresh, baking with them, and freezing tons of them.  I don’t know about you, but I love blueberries and lemons together, and try to use that combo as much as possible.  Since blueberries are a favorite breakfast addition of mine, I decided to combine lemons and blueberries in pancakes.  I made pancakes packed with blueberries and topped them with a lemon glaze.  These pancakes are absolutely delicious and something a little different for breakfast.  I hope you make these part of your breakfast.

Next week, I am excited to share my daughter’s birthday cake.  I didn’t have time to finish the post this week, but can’t wait to share it!  Her theme was her own safari zoo. 😀  I hope everyone has a great weekend and are enjoying your summer!

Blueberry Pancakes with Lemon Glaze


    • 1 1/2 cups blueberries
    • 2 cups all purpose flour (I use unbleached)
    • 1 tsp. baking powder
    • 1/2 tsp. baking soda
    • 2 Tbsp sugar
    • 1 tsp. salt
    • 1 1/2 cups milk (I use 2%)
    • 1 Tbsp oil (I use extra virgin olive oil)
    • 1 egg
  • 1 cup powered sugar
  • juice and zest of 1 lemon
  • Clean, strain, and dry blueberries (if using frozen, let them thaw out for at least 15 minutes and then pat dry).
  • Sift the flour, baking powder, and baking soda together. Add the salt and sugar, and mix well with a whisk.
  • In a separate bowl, beat the milk, egg, and oil together.
  • Add the flour to the wet ingredients and mix together until just combined. Do not over mix. Gently fold in the blueberries.
  • Let the mix sit, while a griddle or pan is pre-heating. Oil pan or griddle if required. Give the mix a quick stir, and ladle the batter on the griddle. Flip once the top begins to bubble and the bottom is cooked. Remove from heat once the bottom is cooked.
  • Zest and juice 1 lemon and mix with 1 cup powdered sugar for the glaze. If you like your glaze thinner, add a little water and if you like it thicker, add a little powdered sugar.
  • Top the pancakes with the glaze and enjoy!


Freeze leftovers, including the leftover glaze (use a freezer bag for the glaze). Simply defrost and heat up the pancakes. Clip the corner of the bag the glaze is in, and squeeze on the pancakes (defrost the glaze at room temperature for a several minutes). This will make for a quick and homemade breakfast during the week.

I am excited to take my pancakes to Fiesta Friday #128  and Throwback Thursday #47!



8 Comments Add yours

  1. spearfruit says:

    OMG Lana, just the picture alone has my mouth watering – I want these I need these! 🙂

    Liked by 1 person

    1. haha! Terry! Me too! They’re amazing!! Antonia does such an incredible job! C’mon over! I’ll fry us up a batch 🙂

      Liked by 1 person

  2. Wow!!! These pancake look so good!! and the image is stunning too!!

    Liked by 2 people

    1. Isn’t it lovely, Shy?? Antonia makes them look so luscious!! Your salads got quite a bit of attention yesterday on our Facebook page…such beautiful recipes & photos!! Thanks so much!! xoxo


  3. ggstratton says:

    I agree-lemon and blueberry are perfect together. But then what isn’t good with blueberry. 🙂

    Liked by 1 person

    1. Agreed, GG!! Thanks so much!!


  4. The glaze looks sooooo good!

    Liked by 1 person

    1. Thanks so much, Bunny!


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