Lemon Blueberry Pancakes Recipe

Name: Lemon Blueberry Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups plus 1 tablespoon cake flour; 3 tablespoons sugar; 1 heaping tablespoon baking powder; 1/4 teaspoon salt; 1 1/2 cups evaporated milk (more if needed); 1 lemon, zested and juiced (more juice if lemon isn't very juicy); 2 tablespoons butter, melted, plus more softened for serving; 1 1/2 teaspoons vanilla extract; 1 large egg; 1 cup blueberries; Maple or pancake syrup, warmed, for serving

Servings: persons

1 1/2 cups plus 1 tablespoon cake flour
3 tablespoons sugar
1 heaping tablespoon baking powder
1/4 teaspoon salt
1 1/2 cups evaporated milk (more if needed)
1 lemon, zested and juiced (more juice if lemon isn't very juicy)
2 tablespoons butter, melted, plus more softened for serving
1 1/2 teaspoons vanilla extract
1 large egg
1 cup blueberries
Maple or pancake syrup, warmed, for serving

1
Heat a heavy skillet or grill over medium-low heat.
2
In a medium bowl, mix the flour, sugar, baking powder and salt.
3
Set aside.
4
In a separate bowl, mix the evaporated milk, lemon zest and juice.
5
Allow to sit for 5 minutes, then add the egg and vanilla.
6
Mix to combine.
7
Pour the wet mixture into the dry ingredients.
8
Stir gently to combine.
9
Stir in the melted butter.
10
Splash in more evaporated milk if the mixture is overly thick.
11
Stir in the blueberries.
12
Melt a little of the softened butter in the heated skillet.
13
Drop the batter by 1/4 or 1/3 cup measures and fry the pancakes on both sides for a couple of minutes until golden.
14
Serve with more softened butter and warm syrup.

407

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups plus 1 tablespoon cake flour, 3 tablespoons sugar, 1 heaping tablespoon baking powder, 1/4 teaspoon salt, and more.

Yes, Lemon Blueberry Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Blueberry Pancakes

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