AMAZING Lemon Blueberry Pancakes

Lemon Blueberry Pancakes Pic


Hey Lovin Losin Fam,

How was everyone's Valentine's Day? Mine was amazing! My husband has been away for work for a couple months and I got to go see him and spend the weekend with him kid-free! We had a blast together even though it was super cold! We ate until our hearts were content! So much so, I had to hurry and jump back on my healthy routine as soon as I got back home!

So, my first stab at a new recipe turned out AMAZING! I literally just made these and every single bite tasted a little like Heaven! No joke! Don't believe me? Give these bad boys a try and you will be singing their praises! My son devoured 3 as soon as they came off the griddle.













I took a classic pancake recipe and added blueberries with a hint of lemon. I reduced the sugar, oil and butter that you see in a typical pancake recipe and replaced it with low-fat buttermilk. They are soft, moist, fluffy and just down right AMAZING! I'm not the type to really hype up the title of my recipes, but this recipe deserves the hype!

The nutritional information does include the topping minus the Blueberry Breakfast Crumbs on top.











This recipe is great for meal prepping as you can make the pancakes, place in a gallon freezer bag and place in the freezer. They come apart really easily when you're ready to eat 1, 2, 3 ... or however many your heart desires 🙂

AMAZING Lemon Blueberry Pancakes

Servings: 56 Pancakes (Assuming you use 1/4 C batter for each pancake)


10 C Blueberries, Frozen

6 C Flour

3/4 C Sugar

3 tsp Baking Powder

4 C Low-Fat Buttermilk

1 C Water

6 Eggs

1/3 C Lemon Juice

1 Tbsp Lemon Extract



1/2 Scoop Vanilla Dymatize Iso-100 protein powder

45g Great Value Fat Free Greek Yogurt, Plain (I mention Great Value because there are major nutritional differences in various brands of Greek Yogurt)

1 drop Vanilla Extract

1 Stevia packet



  1. Thaw frozen blueberries.
  2. Once thawed, place blueberries in a strainer while you prepare the batter.
  3. Add remaining ingredients to a large bowl.
  4. Using a hand-held mixer (Due to this being such a large batch, I opted not to use my Kitchen-Aid stand mixer), mix for 3 minutes.
  5. Once batter is ready, carefully add blueberries. Gently stir to incorporate blueberries throughout the batter.
  6. Heat your griddle to 250 degrees.
  7. When it's heated, spray griddle and 1/4 measuring cup with non-stick cooking spray.
  8. Using the measuring cup, scoop up the batter and place on the griddle with as many can fit.
  9. Let cook for about 3 minutes before turning to the other side. Let cook for about 2 minutes on the other side.
  10. While pancakes are cooking, you can make the topping by mixing ingredients in a bowl.
  11. Take your finished pancake(s) and top with topping.

Enjoy!!! I know you will!!!

Lemon Blueberry Pancakes