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Gluten Free Gingery Lemon Blueberry Pancakes

Breakfast is the best. Pancakes for breakfast are even better. Better than best, is that even possible? I think these Gluten Free Gingery Lemon Blueberry Pancakes make it possible. A tiny zip of ginger with the zing of lemon make these a breakfast winner.
Course Breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6


  • 1/4 teaspoon powdered ginger
  • 2 lemons for zest and juice
  • 2 cups fresh blueberries
  • pancake mix enough for six 4-inch pancakes, typically around 1 cup
  • accompanying ingredients per pancake mix directions such as one or two eggs, water, milk, and/or oil


Items Needed:

  • A small bowl
  • A microplane
  • A small cutting board
  • A small sharp knife
  • A large bowl
  • A medium-sized whisk
  • A rubber spatula (for mixing)
  • Measuring cups
  • Measuring spoons
  • A large pan
  • A plastic spatula (for flipping pancakes)
  • Oil or cooking spray
  • Maple syrup or Lemon Simple Syrup (optional, for serving)


  • Using the microplane, zest one of the lemons over the small bowl. Be careful to only zest the yellow part, not the pith (the white part) as the pith is bitter. You will need 2 tablespoons of zest total, so if one lemon doesn’t generate enough, zest the other lemon. Set aside.
  • Using a small cutting board and a small sharp knife, cut one of the lemons in half and set aside.
  • Measure out the appropriate amount of pancake mix into the large bowl. Put the 1/4 teaspoon powdered ginger into the mix and stir with the whisk to incorporate.
  • Add in other ingredients as instructed in the mix directions (this could be one or two eggs, water, milk, and/or oil).
  • Using a measuring spoon, add in 2 tablespoons of lemon zest. Once emptied, squeeze half of a lemon over the tablespoon until you have enough juice to fill it, then empty it into the bowl. Take care to not let lemon seeds fall into the tablespoon or the bowl.
  • Whisk together the ingredients until incorporated.
  • Add the blueberries to the bowl and stir with a rubber spatula until mixed in. Don’t use the whisk to stir as the blueberries will get stuck in it.
  • Follow the package directions for cooking the pancakes with a large pan and plastic spatula, making sure to coat the pan with oil or cooking spray so that the pancakes don’t stick to the pan.
  • Serve with maple syrup or Lemon Simple Syrup (from the White Chocolate Candied Lemon Slices recipe)