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Lemon Blueberry Pancakes With Quinoa

These big, thick & fluffy Lemon Blueberry Pancakes, restaurant style, are easier than you think to make at home!

Close up image of a thick pancake in an iron skillet.

This is an amazingly versatile recipe! They are loaded with delicious blueberries and topped with creamy yogurt. A generous drizzle of maple syrup is just the perfect balance and if you prefer to use strawberries or cherries instead of blueberries, go for it!

Cooking Pancakes In a Cast-Iron Skillet

These are not your ordinary stack of pancakes. First, you cook the Blueberry Quinoa Pancakes in a cast-iron skillet to give them a nice crispy layer. Then you transfer the skillet into the oven to finish cooking and to give the last touch of fluffiness. They come out amazing every time!

A piece of the pancake cut out and placed on fork.

Ingredients

The ingredients may seem like a lot of them but they’re easily found in your pantry or fridge already. They’re all necessary for this delicious breakfast!

  • Raw quinoa rinse
  • 1 cinnamon stick
  • All purpose flour
  • sugar or 2 packets of natural sweetener
  • baking powder
  • baking soda
  • kosher salt
  • low fat buttermilk
  • plant based milk
  • eggs
  • plant based butter
  • blueberries plus more for topping
  • plain nonfat Greek yogurt
  • Zest and juice of ½ lemon
Pancake batter with quinoa mixed in.
These Lemon Blueberry Pancakes have definitely become one of our favorite breakfasts and I guarantee they will be a hit in your home too.

Topping Ideas

Top your blueberry pancakes with whatever your heart desires!

  • nut butter
  • maple syrup
  • butter
  • yogurt
  • fresh berries
  • granola
A medium sized iron skillet with the pancakes inside.
Close up image of a thick pancake in an iron skillet.

Lemon Blueberry Pancakes With Quinoa

These big, thick & fluffy Lemon Blueberry Pancakes, restaurant style, are easier than you think to make at home!
5 from 2 votes
Print Rate
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2 people
Calories: 298kcal
Author: Ana Frias

Ingredients 

  • ¼ cup quinoa rinse
  • 1 cinnamon stick
  • 2 cups flour
  • ¼ cup sugar or 2 packets of natural sweetener divide
  • 1 Tbsp baking powder
  • 1 Tbsp baking soda
  • ¼ tsp kosher salt
  • 1 cup low fat buttermilk
  • 1 cup 2% milk
  • 2 large eggs
  • 2 Tbsp unsalted light butter for cooking
  • 1 cup blueberries plus more for topping
  • ¼ cup Mexican crema or plain non fat Greek yogurt
  • Zest and juice of ½ lemon
  • Granola & maple syrup for serving

Instructions

  • Heat oven to 350 degrees.
  • Boil quinoa, cinnamon and ¼ cup water in a small saucepan. 
  • Reduce heat to low; cook, uncovered, until water is absorbed, about 10 minutes. Let cool; discard the cinnamon. 
  • In a large bowl, whisk flour, 2 tablespoons sugar, baking powder, baking soda and salt. 
  • In a separate bowl, whisk quinoa, the buttermilk, milk and eggs. 
  • Add the wet mix to dry ingredients and stir until batter forms. 
  • Heat ½ tablespoon butter in a 8′ cast-iron skillet over medium heat; cook ½ cup better until bubbles appear at edges of pancake, about 4 minutes. Add ¼ cup blueberries and flip; cook 1-2 minutes. 
  • Transfer skillet to oven; and bake until pancake is crisp on the outside, 3-4 minutes.
  • Repeat with remaining butter, butter and blueberries. 
  • While the pancake is cooking, whisk the Mexican crema with 2 tablespoons sugar, lemon zest and juice in a bowl. 
  • Top pancakes with lemon crema, more blueberries, some granola and a drizzle of maple syrup. 

Private Notes

Nutrition

Serving: 0.5pancake | Calories: 298kcal

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