These healthy blueberry lemon pancakes are light, fluffy, and full of lemon blueberry flavor. Made with nutritious ingredients like oats, cottage cheese, and eggs, they’re high in protein and fiber to keep you full for hours.

Healthy Lemon Blueberry Pancakes | Daisybeet | Alex Aldeborgh, MS, RD

I’ve found your new favorite healthy brunch recipe for spring! These healthy blueberry lemon pancakes have quickly become a staple in our house. They’re incredibly easy to make, filled with nutritious ingredients, and just taste so good. From start to finish, these pancakes take just about 20 minutes to make.

Ingredients in healthy blueberry lemon pancakes

Here are the main ingredients you need to make these pancakes:

These pancakes are gluten free and soy free. You could easily make them vegan by using an egg replacer, such as flax eggs, and dairy free yogurt in place of the cottage cheese.

Healthy Lemon Blueberry Pancakes | Daisybeet | Alex Aldeborgh, MS, RD

How to make healthy blueberry lemon pancakes

To prepare the pancake batter, add oats, almond milk, cottage cheese, lemon juice + zest, maple syrup, eggs, banana, baking powder, vanilla extract, and salt to a blender. Blend until completely smooth with no lumps remaining.

Heat a little bit of oil or butter in a non-stick frying pan or griddle. Spoon pancake batter into the pan. Add blueberries to the pancakes and cook for 2-3 minutes per side.

Serve with your favorite pancake toppings. I think these are just perfect served with more fresh blueberries and a drizzle of real maple syrup. They would also be delicious spread with yogurt or your favorite nut butter!

Storing healthy blueberry lemon pancakes

You can prepare these healthy blueberry lemon pancakes ahead of time, because they taste great reheated. Put the cooked pancakes in an airtight container and store them in the fridge for up to three days. You can reheat them in the microwave, toaster oven, or regular oven set to 300 degrees F for 10-15 minutes.

Pancakes also freeze well, if you’d like to store these pancakes for longer. To freeze them without the pancakes sticking together, spread the pancakes out on a baking sheet and put the baking sheet in the freezer for 30 minutes or more. Once the individual pancakes are frozen, you can put them all together in an airtight container or freezer bag. Store in the freezer for one to two months, and reheat them right from frozen!

Healthy Lemon Blueberry Pancakes | Daisybeet | Alex Aldeborgh, MS, RD

Blueberries nutrition benefits

Blueberries (and all berries) are packed with nutritional benefits. The pigment that gives blueberries their color – anthocyanin – is a super powerful antioxidant which helps protect your cells and fight inflammation. A one cup serving of blueberries contains:

  • 3.6 grams of dietary fiber
  • 24 percent of your daily vitamin C needs
  • 114 mg (3 percent) of your daily potassium needs

Oats nutrition benefits

The base of these pancakes is oats instead of regular white flour. Oats are a highly nutritious food. One cup of dry oats has:

  • 12 grams of plant-based protein
  • 9 grams of fiber
  • Rich in micronutrients, including thiamin, phosphorus, magnesium, and zinc

About half of the fiber in oats is soluble fiber. This type of fiber is particularly beneficial for heart health, because it helps lower “bad” LDL cholesterol. As a Registered Dietitian, one of my biggest tips for healthy eating is to increase your dietary fiber intake!

Thanks to both cottage cheese and eggs, these pancakes are a good source of protein. Each serving has 18 grams! Combined with the 9 grams of dietary fiber per serving, these pancakes will keep you full and satisfied for a few hours without weighing you down.

Healthy Lemon Blueberry Pancakes | Daisybeet | Alex Aldeborgh, MS, RD

More healthy breakfast and brunch recipes

Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

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Healthy Blueberry Lemon Pancakes

These healthy blueberry lemon pancakes are light, fluffy, and full of lemon blueberry flavor. Made with nutritious ingredients like oats, cottage cheese, and eggs, they’re high in protein and fiber to keep you full for hours.

  • Author: Alex Aldeborgh
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: serves 3 1x

Ingredients

Scale
  • 1/2 cup unsweetened almond milk
  • 1/2 cup cottage cheese
  • 1 ripe banana
  • 2 large eggs
  • 4 tbsp lemon juice + zest of 1 lemon
  • 3 tbsp maple syrup, plus more for serving
  • 2 cups oats
  • 1 tsp vanilla extract
  • 3 tsp baking powder
  • 1/4 tsp salt
  • 1 cup blueberries, plus more for serving
  • Butter or oil,  for cooking

Instructions

  1. Add all the pancake ingredients, except the blueberries, to a blender. Blend on high speed for about 30 seconds, until pancake batter is smooth and no lumps remain.
  2. Heat a little butter or oil in a nonstick frying pan on medium heat. Use a 1/4 cup measuring cup to portion out pancakes onto the heated pan. Place 5-6 blueberries on each pancake.
  3. Cook pancakes for 2-3 minutes until the top begins to bubble and the bottom is golden brown. Flip, then cook for another 1-3 minutes. You’ll likely need to cook pancakes in 3-4 batches, depending on the size of your pan.
  4. Serve right away with more fresh blueberries and maple syrup, plus whatever else you desire!

Notes

Makes 12 4 inch pancakes.

Keeps well in the fridge. Store in an airtight container for up to 3 days, and reheat in the microwave. 

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