Lemon Blueberry Pancakes

5 from 6 votes

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

Servings:

Mix the wet ingredients: In a bowl, add the milk and vinegar together. Let the milk sour for about 5 minutes. Add the melted butter, egg, and lemon zest to the soured milk. Mix well with a whisk.
Mix the dry ingredients: In a second bowl, measure out the flour, preferably with a kitchen scale. Add the baking powder, baking soda, salt, and sugar. Mix together.
Add the dry ingredients to the wet ingredients. Whisk everything together.
Heat a nonstick skillet on the stovetop to medium-high heat. Grease the pan. Using a ¼ cup measuring cup, pour the pancake batter into the hot pan.
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.
Wipe out the pan and grease in between pancakes. Continue until all the batter is used. Serve with honey or maple syrup.

Use fat-free milk, whole milk, or reduced-fat cow's milk. I haven't tried this recipe with nut milk or oat milk.
Substitute sugar in the raw or cane sugar for white sugar.
Substitute coconut oil or avocado oil for butter if preferred.
Measure out the flour with a kitchen scale. Use measuring spoons for the baking powder and baking soda.
Storage: Store the cooked lemon blueberry pancakes in the fridge for up to 3 days in an airtight container. Reheat in the microwave when ready to serve.