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Lemon Blueberry Pancakes Recipe

Robyn Stone

Updated Oct 03, 2023

Lemon Blueberry Pancakes - 1

It’s certainly not a secret how much I love citrus flavors. From lemon buttermilk waffles to coconut lime cheesecake bars and even a tangerine Julius , I’ve been loving it lately.

You’ll need a few basic ingredients for the base of this recipe, but instead of buttermilk, I use the juice of two lemons (2 tablespoons) with my whole milk to create a buttermilk substitute. I think this deepens the lemony flavor in this recipe and is a great way to use the lemon since you’ll also need its zest for this recipe. You’ll also need a cup of fresh blueberries – not frozen.

These pancakes are light, fluffy, and stuffed full of lemon and blueberry goodness.

But beware, once you make them, you’ll start getting requests for them left and right!

Lemon Blueberry Pancakes 2 - 2

Ingredients

  • ▢ 2 cups ( 240 g ) self-rising flour
  • ▢ 3 tablespoons ( 36 g ) sugar
  • ▢ 1/2 teaspoon ( 1 g ) kosher salt
  • ▢ 2 cups ( 454 g ) whole milk
  • ▢ 2 tablespoons ( 30 g ) lemon juice
  • ▢ 2 ( 88 g ) eggs
  • ▢ 3 tablespoons ( 42 g ) butter , melted + butter for griddle and serving
  • ▢ 1 cup ( 148 g ) fresh blueberries
  • ▢ lemon zest

Instructions

  • Combine dry ingredients and gently whisk through to mix.
  • Add lemon juice to whole milk and let stand for about five minutes to create a buttermilk substitute.
  • Add eggs and melted butter to milk mixture and whisk to combine.
  • Combine wet ingredients into the dry ingredients. Do not over mix. Add in blueberries and lemon zest and gently stir to combine.
  • Heat griddle over medium heat. Prepare griddle with butter. Drop 1/4 cup scoops of batter onto griddle. Cook about 2 minutes, until pancake has cooked on the bottom and set on top. Flip the pancake and allow to cook about 2-3 minutes on the other side. .
  • Top with a touch of butter while still piping hot.
  • Serve hot with your favorite maple or pancake syrup.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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Enjoy! Robyn xo

Lemon Blueberry Pancakes on a white platter. - 3

Lemon Blueberry Pancakes Recipe

Ingredients

  • 2 cups ( 240 g ) self-rising flour
  • 3 tablespoons ( 36 g ) sugar
  • 1/2 teaspoon ( 1 g ) kosher salt
  • 2 cups ( 454 g ) whole milk
  • 2 tablespoons ( 30 g ) lemon juice
  • 2 ( 88 g ) eggs
  • 3 tablespoons ( 42 g ) butter melted + butter for griddle and serving
  • 1 cup ( 148 g ) fresh blueberries
  • lemon zest

Instructions

  • Combine dry ingredients and gently whisk through to mix.
  • Add lemon juice to whole milk and let stand for about five minutes to create a buttermilk substitute.
  • Add eggs and melted butter to milk mixture and whisk to combine.
  • Combine wet ingredients into the dry ingredients. Do not over mix. Add in blueberries and lemon zest and gently stir to combine.
  • Heat griddle over medium heat. Prepare griddle with butter. Drop 1/4 cup scoops of batter onto griddle. Cook about 2 minutes, until pancake has cooked on the bottom and set on top. Flip the pancake and allow to cook about 2-3 minutes on the other side. .
  • Top with a touch of butter while still piping hot.
  • Serve hot with your favorite maple or pancake syrup.

Nutrition

Lemon Blueberry Pancakes Recipe https://addapinch.com/lemon-blueberry-pancakes-recipe/