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Lemon Blueberry Pancakes

Lemon Blueberry Pancakes

The ultimate breakfast treat for any pancake lover! These Lemon Blueberry Pancakes are fluffy, tangy, and bursting with juicy blueberries. Perfect for a relaxing Sunday brunch or a special occasion, you'll want to make these pancakes tonight!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 5 servings
Course: Breakfast
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large lemon
  • 1.5 cups evaporated milk
  • 1.5 cups cake flour
  • 0.25 teaspoon salt
  • 1 heaping tablespoon baking powder
  • 3 tablespoons sugar
  • 1 large egg
  • 1.5 teaspoons vanilla
  • 1 cup blueberries
  • 2 tablespoons melted butter

Equipment

  • Wooden Spoon
  • Whisk
  • Blender
  • Skillet
  • Mixing Bowl
  • Frying Pan

Method
 

  1. Zest and juice the lemon. Add the lemon juice to the evaporated milk and stir. Let it sit for a few minutes to thicken.
  2. In a large bowl, combine the cake flour, salt, baking powder, and sugar. Add the egg, vanilla, and the lemon zest to the evaporated milk. Whisk to blend.
  3. Slowly blend the wet mixture into the dry ingredients, stirring gently. Fold in the blueberries and the melted butter.
  4. Heat a nonstick griddle or skillet over medium-low heat. Grease the pan with butter or nonstick cooking spray.
  5. Pour the batter onto the cooking surface by 1/4 cupfuls. Cook until golden brown on both sides. Flip the pancakes when bubbles rise to the surface.
  6. Serve warm with additional butter and syrup. Enjoy!

Notes

  • Tip 1: Store leftover pancakes in an airtight container in the fridge for up to three days.
  • Tip 2: You can freeze these pancakes for up to two months.
  • Tip 3: Try adding a touch of cinnamon for extra flavor.
  • Tip 4: Serve with fresh fruit or whipped cream.
  • Tip 5: Substitute some of the cake flour with whole wheat flour for a health boost.