Lemon Blueberry Pancakes

LeGourmetTV's picture

Jan. 31, 2013

Tangy lemon, and tasty blueberries! You family will be screaming for more.


Cake flour 1 1/2 Cup (24 tbs)
Salt 1/4 Teaspoon
Baking powder 1 Tablespoon
Sugar 3 Tablespoon
Evaporated milk 1 1/2 Cup (24 tbs)
Lemon 1 , zest and juice
Eggs 1 Large
Vanilla 1 1/2 Teaspoon
Butter 2 Tablespoon , melt
Blueberries 1 Cup (16 tbs) ((heaping cup))
For frying
Butter 2 Tablespoon , melt ((more or less as needed))



1. In a large mixing bowl, combine milk, lemon juice, and lemon zest. Mix and let it rest for 5 minutes.

2. In a separate bowl, mix together flour, salt, baking powder, and sugar.

3. Drop egg, vanilla, and melted butter in the mixing bowl with milk. Whisk well.

4. Pour wet mixture into the bowl along with the dry ingredients. Mix to combine.

5. Drop blueberries and fold to spread evenly.

6. Place a heavy skillet on medium high flame to heat.

7. Drop butter and ladle batter in it. Cook pancake until golden on each side. Flip once when bubbles no longer fill in.


8. Serve blueberry pancake with maple syrup.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 542Calories from Fat 193

 % Daily Value*

Total Fat 22 g33.8%

Saturated Fat 12 g60%

Trans Fat 0 g


Sodium 539 mg22.46%

Total Carbohydrates 74 g24.7%

Dietary Fiber 7 g28%

Sugars 24 g

Protein 16 g32%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet