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Blueberry Lemon Basil Pancakes

15 minutes | Yield: 4-8 Servings

These light and fluffy pancakes are bursting with bright lemon flavor and the fragrant touch of fresh basil. Drizzled with homemade lemon curd and sprinkled with more basil, they're a perfect brunch or light dessert.


  • Your favorite pancake mix (enough for 8 pancakes) - Follow the package instructions for milk and egg quantities.
  • 1/4 cup grated lemon zest (about 2 lemons)
  • 1/4 cup chopped Soli Organic Basil
  • ½ cup fresh Blueberries
  • 1 tablespoon lemon juice
  • Vegetable oil or cooking spray, for cooking
  • 2 tablespoons jarred (or fresh made) lemon curd


  1. Prepare the pancake batter: In a large bowl, combine your favorite pancake mix according to package instructions for milk and eggs.
  2. Lemon twist: Stir in the grated lemon zest and chopped fresh basil. Add in fresh blueberries.
  3. Heat it up: Heat a large griddle or frying pan over medium heat. Lightly grease with oil or cooking spray.
  4. Pancake power: Pour about 1/3 cup of batter for each pancake onto the preheated griddle.
  5. Cook to perfection: Cook for 2-3 minutes per side, or until golden brown and cooked through. Bubbles will appear on the surface of the pancake when it's ready to be flipped.
  6. Assemble and enjoy: Serve pancakes warm with a dollop of lemon curd (if using) and sprinkle with additional chopped fresh basil for a beautiful presentation.


  • For a stronger lemon flavor, add a teaspoon of lemon extract to the pancake batter along with the lemon zest.
  • Leftover lemon curd can be stored in an airtight container in the refrigerator for up to a week. Enjoy it on toast, yogurt, or even use it as a filling for pastries.

Note: This recipe uses your favorite pancake mix for ease. If you prefer a homemade pancake batter recipe, simply adjust the recipe accordingly and add the lemon zest and chopped basil to the batter during mixing.