Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
view of a syrup drenched lemon blueberry pancake stack

Lemon Blueberry Pancakes


  • Author: Lily
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Diet: Vegetarian

Description

These fluffy lemon blueberry pancakes without buttermilk are made from scratch in about 20 minutes or less.


Ingredients

Units Scale
  • 1 cup of blueberries (about 40 blueberries)
  • zest from one lemon
  • 120 grams (1 cup) all-purpose flour
  • 3/4 cups milk** see note 1
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons white sugar** see note 2
  • 1 egg
  • 2 tablespoons of melted butter**see note 3
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • cooking spray

Instructions

  1. In a bowl, add the milk and vinegar together. Let the milk sour for about 5 minutes while preparing the other ingredients.
  2. In a second bowl, measure out the flour, preferably with a kitchen scale. Add the baking powder, baking soda, salt, and sugar. Mix together.
  3. Add the melted butter and egg to the curdled milk. Zest one whole lemon into the bowl. Mix well with a whisk.
  4. Add the dry ingredients to the wet ingredients. Whisk everything together.
  5. Heat a nonstick skillet on the stovetop to medium-high heat. Once the pan is hot, spray some cooking spray. Using a 1/4 cup measuring cup, pour the pancake batter into the hot pan.
  6. Once the bubbles start to form, sprinkle about 4 or 5 blueberries onto the pancakes. Check the pancake side that's cooking using a spatula. Flip the pancake when it's ready. Cook the other side until golden brown.
  7. Coat the pan with cooking spray (or butter) in between pancakes. Make 3 pancakes at a time if wanting to save time.
  8. Serve with honey or maple syrup.

Notes

  1. Use fat-free milk, whole milk, or reduced-fat cow's milk. I haven't tried this recipe with nut milk or oat milk.
  2. Substitute sugar in the raw or cane sugar for white sugar.
  3. Substitute coconut oil or avocado oil for butter if preferred.
  4. Measure out the flour with a kitchen scale. Use measuring spoons for the baking powder and baking soda.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 2 pancakes
  • Calories: 239 calories
  • Sugar: 15 g
  • Sodium: 45 mg
  • Fat: 8 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 36 g
  • Fiber: 2 g
  • Protein: 8 g
  • Cholesterol: 66 mg

Keywords: lemon blueberry pancakes, blueberry pancakes, fluffy pancakes, pancakes without buttermilk

Recipe Card powered byTasty Recipes