Baking,  Desserts & Drinks,  Food

Lemon Blueberry Pancakes

This recipe makes a huge stack of pancakes so I froze some with a layer of parchment paper in-between each pancake.  This is great for a quick breakfast, all I have to do is pop a pancake into the toaster oven to warm. I love the addition of lemon and fresh fruit in these pancakes, it completely transforms them from regular pancakes to something you might expect to have in a restaurant.

Lemon Blueberry Pancakes Recipe

2 cups flour, self-rising
3 tablespoons sugar
½ teaspoon salt
2 cups whole milk
2 tablespoons lemon juice
2 eggs
3 tablespoons butter, melted + butter for griddle and serving
1 cup fresh blueberries
zest of 1 lemon


  1. Combine dry ingredients and gently whisk through to mix.
  2. Add lemon juice to whole milk and let stand for about five minutes to create a buttermilk substitute.
  3. Add eggs and melted butter to milk mixture and whisk to combine.
  4. Combine wet ingredients into the dry ingredients. Do not over mix. Add in blueberries and lemon zest and gently stir to combine.
  5. Heat griddle over medium heat. Prepare griddle with butter. Drop ¼ cup scoops of batter onto griddle. Cook about 2 minutes, until pancake has cooked on the bottom and set on top. Flip once.
  6. Top with a touch of butter while still piping hot.

Serve hot with your favorite maple or pancake syrup.

I got this recipe from 

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