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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.
Recently when I shared my recipe for the lemon waffles, Jennett commented that she did not have a waffle iron and asked if she could make them as pancakes. I knew I just had to share this version of my buttermilk pancakes.
You’ll just need a few basic ingredients for the base of this recipe, but instead of buttermilk I use the juice of two lemons (2 tablespoons) in 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 Recipe
Ingredients
- 2 cups flour self-rising
- 3 tablespoons sugar
- 1/2 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
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 ¼ cup scoops of batter onto griddle. Cook about 2 minutes, until pancake has cooked on the bottom and set on top. Flip once.
- Top with a touch of butter while still piping hot.
- Serve hot with your favorite maple or pancake syrup.
Enjoy!
Tried this recipe and it’s not the best. The batter was really lumpy at first because I wanted to make sure I wasn’t over mixing it. The first couple didn’t look right so I mixed them more and it became runny. If you want thin pancakes, this recipe’s for you. If you want real and fluffy pancakes, try another recipe other than this one.
Tried these this morning and they are not so good. The batter was liquid thin with clumps that wouldn’t dissolve.
Hi Lyndzi,
It sounds like you may want to whisk your batter a bit more to make sure that it is well combined.
I tried this recipe and it turned out wonderfully! Really nice and fluffy. Not sure about the problems others had but I had no issues with the recipe. The only thing I did differently was I used an orange since I ran out of lemons. Thanks for sharing!
Thanks so much, Elisa! I’m so glad you enjoyed them! xo
Love this recipe! I’ve made it several times and it is fabulous. The trick is to carefully measure the flour or weigh it (128gm). As a note I like a very lemony taste so I added 1/2 tsp. Of lemon extract. And just experimenting added goat cheese crumbles – yum!!
So happy you love the pancakes, Mary! Thanks!
Can you use regular flour and add baking soda /or baking powder instead of self rising flour?
Kathy,
You can follow my recipe for How to Make Self Rising Flour if you don’t have it on hand for the recipe. Enjoy! xo
I love making pancakes for my family but sometimes they’re not the best? Yeah I’m not the best at pancakes. But this recipe was amazing and delicious. I’m getting better at making pancakes! Thank you! Without this site, I’d be terrible at cooking and I want to be a baker or chef.
Thanks. I’m glad this recipe worked so well for you. xo