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Self-Rising Lemon-Blueberry Pancakes

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Self-Rising Lemon-Blueberry Pancakes Recipe

Blueberry pancakes paired with the bright flavor of lemon make a tasty summer breakfast. To keep your pancakes golden (rather than turning them purple), use fresh blueberries. Notice these pancakes include neither egg nor milk nor butter, making them perfect for those following a vegan diet.

View step-by-step
directions on our blog

At a glance

about 10 pancakes


Choose your measure:

  • 1 1/2 cups King Arthur Unbleached Self-Rising Flour
  • 3 to 4 tablespoons sugar, to taste
  • grated peel of 1 medium lemon
  • 1/3 cup freshly squeezed lemon juice
  • 1/3 to 2/3 cup water, enough to make a pourable batter*
  • 2 tablespoons vegetable oil
  • about 1 1/3 cups fresh blueberries, more or less to preference
  • *See tips, below


  1. Note: Thanks to customer feedback, the amount of liquid in this recipe has been adjusted, as of 7/9/Thanks, readers!
  2. Whisk together the flour, sugar, and grated lemon peel.
  3. In a separate bowl, whisk together the lemon juice, water, and oil.
  4. Add the liquid ingredients to the dry ingredients all at once, stirring just to combine; a few lumps are OK. Stir in the blueberries.
  5. Let the batter rest for about 10 minutes, while you preheat your electric frying pan to 325°F, or preheat your stovetop griddle over medium heat.
  6. Oil your frying pan with vegetable oil or non-stick vegetable oil spray, and drop the batter in 1/4-cupfuls onto the hot surface. Cook for about 1 1/2 minutes on the first side, until bubbles come to the surface and start to pop; the cakes' undersides should be a light golden brown. Cook on the second side for about 2 1/2 minutes, until pancakes are golden brown.
  7. Transfer cooked pancakes to serving plates, and serve hot. A sprinkle of confectioners' sugar is an easy, tasty topping. Or drizzle with lemon syrup: mix 1/4 cup freshly squeezed lemon juice with 2/3 cup granulated sugar, or to taste. Heat briefly, just to dissolve the sugar.
  8. Yield: about 10 pancakes.