Lemon Blueberry Pancakes make a delicious breakfast or brunch anytime of the year!
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3.34 from 3 votes

Lemon Blueberry Pancakes Recipe

Lemon Blueberry Pancakes make a delicious breakfast or brunch anytime of the year!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 8
Author: Robyn Stone

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 1/4 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.