Keto Blueberry Lemon Pancakes

Looking for a fresh, fluffy, and low-carb breakfast that doesn’t compromise on flavor? Keto Blueberry Lemon Pancakes are the perfect way to start your morning!

At dishfoody.com, I believe that healthy recipes shouldn’t mean sacrificing taste, and this one proves it. These pancakes are light, zesty, and bursting with juicy blueberries all while staying sugar-free and keto-friendly.

With simple ingredients like almond flour, lemon zest, and monk fruit sweetener, they make every bite feel indulgent without the guilt.

Why This Keto Blueberry Lemon Pancakes Recipe Works

• Perfectly balances tangy lemon with sweet, juicy blueberries for vibrant flavor.
• Made with low-carb, gluten-free flours to keep you on track with your keto goals.
• Quick and versatile great for breakfast, brunch, or even a healthy dessert option.

Choosing the Right Ingredients for Keto Blueberry Lemon Pancakes

Best Flours for This Recipe

Almond flour provides a nutty foundation that keeps the pancakes moist and flavorful. Coconut flour adds structure while keeping the texture light. The combination prevents sogginess a common issue in keto baked goods.

Buying Tips

Look for blanched almond flour (not almond meal) for the smoothest texture. Unsweetened almond milk and high-quality monk fruit or erythritol are perfect for natural sweetness without carbs. Choose fresh or frozen blueberries for convenience, but ensure frozen berries are thawed and drained to prevent excess liquid.

Substitutions

No almond flour? Replace it with sunflower seed flour for nut-free cooking. Swap avocado oil for coconut oil for a mild tropical twist. For dairy-free, use coconut cream instead of heavy cream.

Ingredients & Prep for Keto Blueberry Lemon Pancakes

Prep Essentials

You’ll need:

• 1 cup blanched almond flour
• ¼ cup coconut flour
• ¼ cup monk fruit sweetener (or erythritol)
• ¼ tsp salt
• 1 tsp baking powder (gluten-free)
• 5 large eggs
• ¼ cup unsweetened almond milk
• Zest and juice of 1 medium lemon
• ¼ cup avocado or coconut oil
• 1 cup fresh or frozen blueberries
• 1 tbsp ghee or butter for cooking

Optional Toppings: keto maple syrup, whipped cream, or mint sprigs for garnish

In a large bowl, whisk eggs, lemon juice, monk fruit, oil, and milk together until smooth. In another bowl, combine almond flour, coconut flour, baking powder, and salt. Gradually combine wet and dry ingredients, whisking until you achieve a thick, pourable batter. Fold in the blueberries gently to avoid bursting.

Step-by-Step Cooking Instructions for Keto Blueberry Lemon Pancakes

Pre-Cooking Prep for Keto Blueberry Lemon Pancakes

Let the batter rest for 5 minutes this allows coconut flour to absorb moisture and makes flipping easier. Meanwhile, heat a large non-stick skillet or griddle on low to medium heat and grease it lightly with ghee or butter.

Cooking Method for Keto Blueberry Lemon Pancakes

1. Drop ¼-cup portions of batter onto the preheated skillet, smoothing into round shapes.
2. Cover the skillet with a lid to trap steam and cook evenly. Cook for 2–3 minutes per side, until edges are golden and centers spring back slightly when touched.
3. Flip carefully using a spatula and cook for another 2 minutes until golden brown.
4. Repeat until all batter is used.

Doneness Check for Keto Blueberry Lemon Pancakes

The pancakes should rise slightly, turn golden around the edges, and feel firm but fluffy when pressed. If they’re browning too fast, lower the heat slightly to ensure the insides cook through.

Resting for Keto Blueberry Lemon Pancakes

Let pancakes rest on a plate for 1 minute before stacking. This helps them firm up slightly and stay fluffy without collapsing.

Pro Tips for Perfect Keto Blueberry Lemon Pancakes

Avoiding Dense Pancakes

Don’t overmix once the flours are added; this keeps the batter airy. If it’s too thick, add a splash more almond milk to loosen it.

Tool Recommendations

Use a wide non-stick skillet or a cast-iron griddle for even heat distribution. A silicone spatula ensures smooth flipping without tearing the pancakes.

Storage & Reheating

Store leftovers in an airtight container for up to 4 days or freeze individually between parchment paper. Reheat on a skillet over low heat or in a toaster for crisp edges.

Flavor Variations for Keto Blueberry Lemon Pancakes

Spicy Twist

Add a pinch of cinnamon or nutmeg for a cozy, warming flavor combo perfect for cooler mornings.

Keto/Paleo Adaptation

Use coconut cream instead of dairy cream, and swap blueberries for raspberries or blackberries to reduce sugar content further.

Global Flavors

• Italian Inspiration: Add ricotta cheese for extra creaminess.
• Tropical Bliss: Include shredded coconut and lime zest for a refreshing tropical flavor.
• Berry Medley: Mix in strawberries or blackberries along with the blueberries for an antioxidant boost.

Serving Suggestions for Keto Blueberry Lemon Pancakes

Serve warm with a dollop of freshly whipped keto cream and a handful of extra blueberries for color. Drizzle with sugar-free syrup and garnish with lemon zest or mint. Pair with a hot cup of black coffee or a keto matcha latte for a wholesome breakfast that feels like a treat.

For a luxurious weekend brunch, serve alongside crispy turkey sausages or scrambled eggs for extra protein.

FAQs for Keto Blueberry Lemon Pancakes

Can I make the batter ahead of time?
Yes! Store it covered in the fridge for up to 24 hours. Stir before cooking as the coconut flour tends to thicken overnight.

Why do my pancakes fall apart?
The batter may be too thin add a little more almond flour or coconut flour to keep it firm. Always use low to medium heat for best results.

Can I use frozen blueberries?
Yes, but thaw and pat them dry before folding into the batter to prevent excess moisture.

Conclusion

Keto Blueberry Lemon Pancakes are the perfect blend of freshness and indulgence, combining bright citrus notes with fruity bursts of blueberry. They’re low in carbs, high in flavor, and beautifully fluffy ideal for busy mornings or leisurely weekends. This recipe proves that healthy eating doesn’t have to be bland or complicated. For more keto-friendly breakfast ideas, visit dishfoody.com and try our Cinnamon Brown Sugar Pancakes for another guilt-free, protein-packed delight!

Keto Blueberry Lemon Pancakes

Print Recipe

Fluffy, tangy, and perfectly sweet, these Keto Blueberry Lemon Pancakes are low-carb, gluten-free, and bursting with fresh flavor an ideal breakfast for keto dieters and pancake lovers alike.

• Author: ssam
• Prep Time: 10 mins
• Cook Time: 10 mins
• Total Time: 20 mins
• Yield: 6 pancakes 1x
• Category: Breakfast
• Method: Pan-Fried
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup almond flour
• 2 tbsp coconut flour
• 1 tsp baking powder
• Pinch of salt
• 2 large eggs
• 1/3 cup unsweetened almond milk
• 2 tbsp melted butter or coconut oil
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp erythritol or keto sweetener of choice
• 1/2 cup fresh or frozen blueberries
• Butter or oil for cooking

Instructions

• 1. In a bowl, whisk together almond flour, coconut flour, baking powder, and salt.
• 2. In another bowl, beat the eggs, almond milk, melted butter, lemon juice, zest, and erythritol until smooth.
• 3. Combine wet and dry ingredients to form a thick batter; gently fold in blueberries.
• 4. Preheat a non-stick skillet over medium-low heat and grease lightly.
• 5. Pour about 1/4 cup batter per pancake and cook until bubbles form on top and edges look set, about 2–3 minutes.
• 6. Flip carefully and cook another 1–2 minutes until golden.
• 7. Serve warm with sugar-free syrup, butter, or fresh blueberries.

Notes

• For extra lemon flavor, add a few drops of lemon extract.
• If batter is too thick, add a splash more almond milk.
• Store leftovers in the fridge for up to 3 days or freeze for meal prep breakfasts.

Nutrition

• Serving Size: 2 pancakes
• Calories: 210
• Sugar: 2g
• Sodium: 150mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 100mg

Keywords: Keto Blueberry Lemon Pancakes, low carb pancakes, keto breakfast, gluten-free pancakes