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Lemon Blueberry Pancake Recipe

If you’re looking for a simple twist on a classic pancake, you’re definitely going to want to try this blueberry pancake recipe bursting with fresh blueberries and lemons even the little ones will enjoy.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 servings
Author: Valentina

Ingredients

  • 1 1/2 cups all-purpose flour measured then sifted
  • 2 ½ tsp baking powder
  • ¼ tsp salt
  • 2 Tbsp granulated sugar
  • 1 cup whole milk
  • 2 Tbsp whole milk
  • 1 large egg
  • 2 tsp lemon juice
  • 2 Tbsp unsalted butter melted and cooled
  • 1 cup blueberries fresh or frozen
  • 2 tsp canola oil divided for cooking
  • 2 Tbsp unsalted butter divided for cooking

Instructions

  • In a medium sized bowl, combine your flour, baking powder, and salt. Sift together so there are no clumps. 
  • In a large mixing bowl, whisk together your sugar, milk, egg, lemon juice, and melted butter, until combined. 
  • Add dry ingredients to the liquids. Mix until just combined and slightly lumpy. Lightly fold in your blueberries. 
  • In a large skillet, heat 1 Tbsp butter, and 1 tsp of oil. 
  • Using a ¼ cup pour pancake batter into pan. Make sure to leave space in between pancakes and not overcrowd the pan. 
  • Cook pancakes over medium heat. Once bubbles begin to form, flip your pancakes in a swift motion. Allow them to finish cooking. Once done, remove from heat and keep warm until the remainder of your pancakes are done. 
  • Finish with your favorite toppings. Serve, and enjoy friends!

Notes

  • Servings: This recipe makes 8 pancakes.
  • Keep your skillet clean: Wipe down your skillet in between batches to prevent your butter from burning. 
  • Store: Keep pancakes in the fridge for up to 4 days in an airtight container.