These delicious blueberry lemon pancakes are the perfect camping trip recipe. Sweetened with fresh Florida blueberries and a hint of lemon zest, these fluffy pancakes are the perfect marriage of flavors. So go ahead, grab a stack, and add a drizzle of maple syrup because whether you griddle them up on lazy weekend mornings or over the campfire, these delicious blueberry lemon pancakes for your next camping trip will become your new perfect camping breakfast.
I LOVE regular pancakes! We make them almost every weekend. I’ve been known to plan itineraries around the next great pancake joint! But, when we are out on a camping trip, we like to get a little fancy and create different flavor combinations. Listen, I know I am not reinventing the wheel here, but, when I tell ya these will change your life, they will!
These blueberry lemon pancakes are so easy to make and will quickly become a family camping favorite recipe. Most of the time, we will bulk-prep the dry ingredient base, and once at camp, portion it out and add the wet ingredients. When in season, Florida blueberries are the best and the sweetest. But, using frozen blueberries instead of fresh ones allows you to make these blueberry lemon pancakes any time of the year and in any season. Let’s make blueberry lemon pancakes!
What Ingredients Do I Need For Blueberry Lemon Pancakes!?
Bonus? These life-changing blueberry lemon pancakes are not only delicious BUT only require 9 ingredients most of which are in your pantry.
all-purpose flour
sugar
eggs
baking powder
vegetable oil
milk
vanilla
large lemon or juice equivalent to 1/4 cup
Let’s Make Some Magic
These blueberry lemon pancakes start with beautiful juicy blueberries and a few pantry staples. Gather a couple bowls, measuring cup and measuring spoons, a whisk or a spoon to stir with, zester, and a sifter.
Measure out your dry ingredients and sift together the flour, sugar, baking powder, and the salt.
Next, zest the entire lemon right into the bowl with your sifted dry ingredients. Add part of the blueberries and gently stir to combine and set aside.
Then in a separate bowl, beat the eggs, add the oil, vanilla, lemon juice, and milk. Stir until combined. Pour the liquid ingredients into the bowl with the dry and gently combine until JUST mixed taking care not to burst too many fresh berries. Set this bowl aside to rest and let the flavors start to have a party.
While the batter rests, go ahead and prepare your cast iron skillet and add a bit of oil or bacon fat. If cooking on the campfire, make sure your flames are down and you have plenty of hot coals. Place the skillet offset from direct heat. If you are using a propane camp stove, our sweet spot is medium heat. All other conventional stoves can be heated to medium-high heat.
Ladle the amount of pancake batter that makes your heart sing into the hot skillet and top with more blueberries. You know your delicious pancakes are ready to flip when you start to see bubbles and the edges start to get golden brown. Give em’ a flip and repeat with the rest of the pancake batter. Pile them high on your plate, top with more blueberry goodness, maple syrup, and a shower of powdered sugar! It’s heaven ya’ll!
Tips For Making These Amazing Blueberry Lemon Pancakes
- Allowing the pancake batter to rest a bit allows the vanilla and lemon flavors to mingle, which then results in a perfectly golden brown sweet pancake bursting with flavor that will melt in your mouth.
- Adding a portion of the blueberries to the dry ingredients as well as on top while cooking adds extra texture and flavor to the batter.
- Make sure your campfire has simmered down a bit and not producing crazy flames. No one likes a burnt hockey puck pancake!
- Offset your iron skillet on the campfire grill grate to control your temperature while cooking better.
- Use bacon fat or a neutral oil when using the campfire. The use of butter, while delicious, has a high smoke point and will kill your beautiful blueberry lemon pancakes.
- No fresh lemons!? No worries! You can use the bottled lemon juice. Add a bit less because it is kinda more potent!
- We love to make a large batch of the dry ingredients for camping and at home. This allows us to quickly create whatever our hearts fancy that day!
Variations Of Blueberry Lemon Pancakes To Try
- We love to use fresh Plant City strawberries during the season. They add a fantastic Spring twist to this classic. Topped with more fresh fruit tossed in sugar and whipped cream and you have a strawberry shortcake pancake.
- Adding white chocolate chips and raspberries with a bit of bourbon is also delightful. Not for the kiddos of course.
- Turtle pancakes make my heart sing! Caramelly, chocolatey, nutty sweet goodness! Throw in chocolate chips, and pecans, add a drizzle of caramel, and your set.
- Omit the lemon juice and zest and make blueberry pancakes.
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We hope you LOVE these blueberry lemon pancakes as much as we do! Whether you make them on your next camping adventure or at home for a cozy breakfast meal, they are sure to become a new family favorite! If you try this recipe, let us know! Happy Wandering!
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Blueberry Lemon Pancakes
These delicious blueberry lemon pancakes are the perfect camping trip recipe. Sweetened with fresh Florida blueberries and a hint of lemon zest, these fluffy pancakes are the perfect marriage of flavors. So go ahead, grab a stack, and add a drizzle of maple syrup. Whether you griddle them up on lazy weekend mornings or over the campfire, these delicious blueberry lemon pancakes for your next camping trip will become your new perfect camping breakfast.
- 1 3/4 cups all-purpose flour
- 2 tablespoons sugar
- 2 eggs
- 2 tablespoons baking powder
- 1/2 cup vegetable oil
- 1 1/2 cups milk
- 1 teaspoon vanilla
- 1 large lemon or juice equivalent to 1/4 cup
- zest of a large lemon
- 2 cups Florida fresh blueberries
- 1 tsp salt
- In a large bowl, beat the eggs till light and fluffy.
- Grab another bowl and sift together all the dry ingredients.
Add half of the berries to the dry bowl. Mix gently to coat the fresh fruit.
- Zest lemon into the dry ingredients and mix.
- Add the oil, vanilla, and milk to the eggs.
Juice zested lemon and add to the liquids. Stir.
Add the wet ingredients to the dry ingredients. Mix GENTLY until well blended.
Let the pancake batter rest a bit. 5-10 minutes should be good.
If cooking on the campfire, have the coals glowing and place your cast iron skillet offset from direct heat. If using your propane camp stove or home stove, turn it to medium heat, and place your frying pan on the burner.
While the pancake batter is resting, heat your cast iron skillet and add a bit of oil to lightly coat the bottom.
*DO NOT OVERHEAT!*
Once the skillet is hot, pour about 1/4 cup of batter in and spread it out a smidge.
Top with more juicy blueberries. Keep a careful eye if cooking on the campfire grate-it gets hot fast! Once you start to see bubbles and the edges star to get golden brown, grab your spatula and flip that baby!
Remove from cast iron skillet and stack high on a plate with melted butter, more blueberries, powdered sugar if you're feeling fancy, and maple syrup. PERFECTION!
*Leftover pancakes are delicious at room temp or can be reheated. This recipe is also perfect for batch cooking and freezes beautifully for one month.
*Make a jar of just the dry ingredients to keep on hand for your next camping trip or a quick breakfast at home.
Thanks for stopping by! Come along for the adventure as we explore Florida & beyond. Discovering off-the-beaten-path destinations, testing out cool gear, eating & creating fantastic food along the way. Happy wandering!
Oh, these look so goooood! 😍
Thank you! You will love them!