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Try my baked blueberry lemon pancake squares for a quick and easy breakfast on those busy mornings. They are bursting with flavors and so delicious.

Blueberry lemon is one of my favorite flavor combinations, and well I love pancakes so why not put them together! These baked blueberry lemon pancakes are delicious and great for meal prep for the week, especially if you have little ones and your mornings are busy trying to get everyone ready. You can prep these tasty pancake squares to make mornings a little easier. The recipe makes 12 pancake squares, 157 calories each, and 4PP if you are following WW.

Ingredients used

Self-rising flour
Buttermilk
Eggs
Greek yogurt
Lemon
Blueberries

Tips and Suggestions

I prefer fresh blueberries in this recipe, you can use frozen blueberries if you want, they will probably change the color up a bit as you mix them.

I use vanilla greek yogurt just for a little extra flavoring and I have even used flavored yogurts such as blueberry and lemon. Any greek yogurt you have in your fridge will work in this recipe.

You will notice there is no added sugar in this recipe, the lemon juice and zest help with the overall flavor and I find it does not need sugar. If you want to add in some sugar alternative if you use them in other recipes feel free to do so. You can also add a drop of honey to the batter if you want to sweeten it up a little. Adding some syrup afterward is another great way to sweeten them up.

Some alternative/extra add-ins

Chocolate chips
Sprinkles
Blackberries, strawberries, raspberries
Nuts

Storing and re-heating

Keep leftovers stored in an airtight container in the fridge for 2-3 days. To reheat you can pop them in the toaster or heat them up in the microwave. These will freeze well making them a great option for meal prep.

4.07 from 15 votes