Lemon Blueberry Pancakes
Prep time
Cook time
Total time
Pancakes are the ultimate breakfast food and this version is anything but traditional! The addition of lemon and blueberries make this elevated dish a tasty treat for your family.
Christina Shoemaker:
Recipe type: Breakfast
Cuisine: Pancakes
  • 1 cup all purpose flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 1 tbsp vanilla
  • 1 cup milk
  • ½ cup lemon juice
  • 1 beaten egg
  • Zest of 1 lemon
  • 1 tbsp butter for cooking, optional
  • 1 cup blueberries, halved
  • Powdered sugar, (additional) lemon zest, and/or syrup for your topping
  1. Combine your flour, sugar, baking powder, and baking soda.
  2. Stir in your vanilla, milk, lemon juice, and beaten egg. Add the zest of 1 lemon.
  3. I use a dollop of butter in the nonstick pan for cooking. For each pancake pour about a ¼ cup or less (depending on if you like smaller pancakes) onto a hot skillet or griddle. Add a few of your halved blueberries with the flesh side down, skin side up. You do not need to cut your blueberries if you don't want to. This is a matter of preference. For me personally, I don't like giant blueberries to overpower my pancakes.
  4. Cook each side on Medium Low to Medium heat until your pancakes are a light golden brown.This typically takes approximately 2 minutes per side.
  5. Remove from heat and place on a plate. I like mine topped with powdered sugar and more lemon zest. My son prefers syrup. Do whichever your family enjoys most!
Recipe by The Whole Cook at https://thewholecook.com/lemon-blueberry-pancakes/