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Lemon blueberry pancakes on white plate

Lemon Blueberry Pancakes with Pecans


These light and fluffy pancakes have a subtle nutty flavour from the ground pecans. The secret is the beaten egg whites.


1 cup all purpose flour

1/2 cup ground pecans

1/4 cup sugar

1 1/2 tsp. baking powder

1/4 tsp. baking soda

1-1/4 cups buttermilk

1/4 cup butter, melted

2 eggs, separated

3 tsp. lemon zest

1 cup fresh or frozen blueberries


  1. Using a small food processor,  grind pecans.
  2. In a mixing bowl, whisk together flour, ground pecans, sugar, baking powder and baking soda.
  3. In a separate bowl, whisk together buttermilk, egg yolks, melted butter, and lemon zest.
  4. Mix wet ingredients into the dry ingredients stirring only until combined.
  5. In a separate glass bowl, beat egg whites with whisk until stiff peaks form. Stiff peaks means the peak stands straight up when the whisk is lifted from the mixture.
  6. Gently, fold egg whites into batter.
  7. Add blueberries. If blueberries are frozen, toss them in 1 tbsp. of flour to prevent batter from turning purple. 
  8. Add 1/2 cup of the batter to a greased grill over medium-high heat. Cook until pancake bubbles (about 1-1/2 to 2 minutes). Turn over and cook for another 1-1/2 to 2 minutes.
  9. Serve with maple syrup.


To make a buttermilk substitute mix:

1 cup of whole or 2% milk

1 tbsp. freshly squeezed lemon juice or vinegar

Stir together and let stand for 5 minutes.

  • Prep Time: 10 minutes
  • Cook Time: 5
  • Category: Breakfast and Brunch
  • Method: One-Pan
  • Cuisine: American


  • Serving Size: 1 pancake
  • Calories: 203
  • Sugar: 8.9 g
  • Sodium: 82.1 mg
  • Fat: 11.6 g
  • Carbohydrates: 21.7 g
  • Protein: 4.4 g
  • Cholesterol: 57.9 mg

Keywords: Lemon Blueberry Pancakes