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5 from 1 vote

Lemon Blueberry Pancakes

Delicious fluffy American style Lemon Blueberry Pancakes are perfectly complimented by a lemon mascarpone cream. Easy to make, you can enjoy these pancakes as a decadent breakfast, brunch or even dessert!
Prep Time5 mins
Cook Time15 mins
Resting Time10 mins
Total Time30 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 12 pancakes
Calories: 271kcal
Author: Carrie Carvalho


  • 350 grams self raising flour
  • 300 ml buttermilk
  • 300 ml milk
  • 2 eggs
  • 2 tbsp caster sugar
  • 85 grams melted butter
  • 1 tsp bicarbonate of soda
  • ½ tsp salt
  • 200 grams blueberries fresh or frozen
  • zest of 1 lemon
  • butter or oil to grease your pan

Lemon Mascarpone

  • 150 grams mascarpone cheese
  • juice of 1 lemon


  • In a large bowl, sift together the flour, sugar, salt and bicarbonate of soda then stir in the blueberries and lemon zest.
  • In a separate bowl or jug, mix together the eggs, melted butter, buttermilk and milk.
  • Pour the wet ingredients into the dry ingredients and mix until just combined (don't over mix).
  • Let the batter rest for 10 minutes before cooking. (Resting helps to make your pancakes super thick and fluffy, but you can skip this step if you're in a hurry.)
  • To make the lemon mascarpone, simply mix together the mascarpone and lemon juice. You may wish to add the lemon juice a little at a time to get your desired taste.
  • Once the batter has rested, heat a non-stick frying pan over a medium to high heat, and very lightly grease the pan with butter or oil.
  • Use a ladle or a ¼ cup measure to add the batter to the frying pan. Cook on one side until you see bubbles form on the top of the pancake, then flip over to cook the other side until golden brown. Each pancake should take 3-4 minutes to cook.
  • Continue until all the batter is used up. You may be able to cook two pancakes at a time depending on the size of your frying pan (or use 2 pans if you wish). See the recipes notes for tips on keeping pancakes warm while you batch cook.
  • Serve the pancakes with a dollop of the lemon mascarpone and some optional extra blueberries.


To keep pancakes warm while batch cooking, heat your oven to 200f/100°c or warming setting if you have it. Place cooked pancakes on a wire cooling rack on a cookie sheet or baking tray inside the warm oven. The cooling rack allows air to circulate so the pancakes don't get soggy!


Calories: 271kcal | Carbohydrates: 28g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 294mg | Potassium: 121mg | Fiber: 1g | Sugar: 6g | Vitamin A: 483IU | Vitamin C: 2mg | Calcium: 86mg | Iron: 1mg