These Lemon Blueberry Baked Pancake Bars with Pink Lemon Glaze are a refreshing twist on classic pancakes—oven-baked for convenience and topped with a naturally tinted glaze that turns them into a picture-perfect brunch or breakfast treat. With soft texture, vibrant fruit, and a citrusy glaze, these bars are as delightful to eat as they are to serve.
Why You’ll Love This Recipe
This recipe brings together the comfort of pancakes and the ease of a one-pan bake. No flipping, no fuss—just mix, pour, and bake. Bursting with blueberries and brightened with lemon zest and juice, the bars are finished with a beautiful glaze that naturally shades from white to pink with a touch of blueberry. They are ideal for entertaining, gifting, or treating yourself to a lovely morning bite.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the bars:
all-purpose flour
baking powder
baking soda
salt
granulated sugar
buttermilk
unsalted butter, melted
vanilla extract
lemon zest
lemon juice
egg
fresh or frozen blueberries
For the glaze:
powdered sugar
lemon juice
milk (or as needed)
a few crushed blueberries for pink tint (optional)
Directions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper for easy removal.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In another bowl, combine buttermilk, melted butter, vanilla extract, lemon zest, lemon juice, and egg. Whisk until smooth.
- Pour the wet mixture into the dry ingredients and stir just until combined. Do not overmix.
- Gently fold in the blueberries, distributing evenly.
- Transfer the batter into the prepared baking pan and smooth the top with a spatula.
- Bake for 25–30 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Allow to cool completely in the pan.
- For the glaze, whisk together powdered sugar, lemon juice, and milk until smooth. Adjust the consistency with more milk if needed.
- Add a few drops of juice from crushed blueberries for a natural pink color, stirring to create a gradient effect if desired.
- Drizzle or spread the glaze over the cooled pancake bars. Let it set before slicing into squares.
Servings and timing
Servings: 9 bars
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Calories: Approximately 240 kcal per bar
Variations
- Gluten-Free Version: Use a 1:1 gluten-free flour blend to make the bars suitable for gluten-sensitive diets.
- Berry Mix: Substitute or combine blueberries with raspberries or blackberries for a colorful twist.
- Coconut Lemon Bars: Add shredded coconut to the batter and glaze for a tropical take.
- Lemon Poppy Seed: Stir in 1 teaspoon of poppy seeds for extra texture and visual appeal.
- Maple Glaze: Replace the pink glaze with a maple glaze for a cozier, fall-inspired finish.
storage/reheating
Store the bars in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat, microwave individual bars for 10–15 seconds to soften. If freezing, omit the glaze until after thawing; wrap bars tightly and store for up to 2 months.
FAQs
Can I use frozen blueberries?
Yes, but toss them lightly in flour before folding into the batter to prevent them from sinking and bleeding too much color.
What kind of lemon juice is best?
Freshly squeezed lemon juice is preferred for its bright flavor and natural acidity.
Can I make these bars without buttermilk?
You can substitute with a homemade buttermilk alternative: 1 cup milk + 1 tablespoon lemon juice or vinegar, let sit for 5 minutes.
How do I prevent the bars from becoming dense?
Avoid overmixing the batter. Stir just until ingredients are combined to maintain a tender crumb.
Can I make these bars in advance?
Yes, they can be baked a day ahead. Add the glaze shortly before serving for best appearance and texture.
Do I have to use the glaze?
No, the bars are lightly sweetened and flavorful on their own, but the glaze adds an attractive finish and extra lemon zing.
Can I double the recipe?
Absolutely. Use a 9×13-inch pan and adjust baking time to 35–40 minutes, checking for doneness with a toothpick.
What gives the glaze its pink color?
The natural juices from crushed blueberries create a soft pink tint without artificial coloring.
Can I use lemon extract instead of juice?
You can, but reduce the amount to 1/2 teaspoon and consider adding a little extra liquid to compensate.
How do I achieve a gradient effect in the glaze?
Add the blueberry juice gradually and swirl lightly while applying the glaze to create a gentle ombré look.
Conclusion
Lemon Blueberry Baked Pancake Bars with Pink Lemon Glaze are an elegant and easy option for breakfast, brunch, or snacking. With bright citrus flavor, juicy berries, and a soft crumb, they strike the perfect balance of fresh and sweet. The naturally tinted glaze adds visual flair, making these bars as delightful to look at as they are to eat.
PrintLemon Blueberry Baked Pancake Bars with Pink Lemon Glaze
Soft, tender, and bursting with juicy blueberries and zesty lemon, these baked pancake bars are finished with a dreamy white-to-pink glaze—perfectly sweet, airy, and effortlessly elegant for breakfast or brunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 bars 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 large egg
- 1 cup fresh or frozen blueberries
- 1 cup powdered sugar
- 1 tablespoon lemon juice (for glaze)
- 1 tablespoon milk (or as needed)
- A few crushed blueberries for natural pink tint (optional)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- In another bowl, whisk together buttermilk, melted butter, vanilla, lemon zest, lemon juice, and egg.
- Add wet ingredients to dry and stir until just combined. Gently fold in blueberries.
- Pour batter into the prepared pan and smooth the top.
- Bake for 25–30 minutes, or until golden and a toothpick inserted in the center comes out clean. Let cool.
- For the glaze: Whisk together powdered sugar, lemon juice, and milk until smooth. Add a few drops of crushed blueberry juice for a soft pink tint, if desired.
- Drizzle or spread glaze over the cooled bars. Let set before slicing.
Notes
- Use fresh blueberries for less bleeding in the batter; frozen work fine too.
- Add glaze only after bars are fully cooled to prevent it from melting.
- Adjust the amount of milk in the glaze for desired consistency.
- Bars can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5.
Nutrition
- Serving Size: 1 bar
- Calories: 240
- Sugar: 21g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg