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Blueberries Pancakes in a cast iron skillet

Blueberry Quinoa Pancakes with Lemon Crema

These big, thick & fluffy Blueberry Quinoa Pancakes with Lemon Crema,  restaurant style, are easier than you think to make at home!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 people
Calories 490kcal
Author Ana Frias


  • 1/4 cup quinoa rinsed
  • 1 cinnamon stick
  • 2 cups flour
  • 2 Truvia natural Sweetener packets
  • 1 Tablespoon baking powder
  • 1 Tablespoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup low fat buttermilk
  • 1 cup 2% milk
  • 2 large eggs
  • 2 Tablespoons unsalted light butter for cooking
  • 1 cup blueberries plus more for serving
  • 1/4 cup Mexican crema or plain non fat Greek yogurt
  • Zest and juice of 1/2 lemon
  • Granola and maple syrup for serving.


  • Heat oven to 350 degrees.
  • Boil quinoa, cinnamon and 1/4 cup water in a small saucepan. 
  • Reduce heat to low; cook, uncovered, until water is absorbed, about 10 minutes. Let cool; discard the cinnamon. 
  • In a large bowl, whisk flour, 1 Truvia packet, baking powder, baking soda and salt. 
  • In a separate bowl, whisk quinoa, the buttermilk, milk and eggs. 
  • Add the wet mix to dry ingredients and stir until batter forms. 
  • Heat 1/2 tablespoon butter in a 8' cast-iron skillet over medium heat; cook 1/2 cup better until bubbles appear at edges of pancake, about 4 minutes. Add 1/4 cup blueberries and flip; cook 1-2 minutes. 
  • Transfer skillet to oven; and bake until pancake is crisp on the outside, 3-4 minutes. 
  • Repeat with remaining butter, butter and blueberries. 
  • While the pancake is cooking, whisk the Mexican crema with 1 Truvia packet, lemon zest and juice in a bowl. 
  • Top pancakes with lemon crema, more blueberries, some granola and a drizzle of maple syrup. 


Serving: 1large pancake | Calories: 490kcal | Carbohydrates: 49g | Protein: 19g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 252mg | Sodium: 2401mg | Fiber: 3g | Sugar: 21g