One word for these lemon-blueberry pancakes ... delicious! Serve with butter and real maple syrup.

Lemon-Blueberry Pancakes

all-purpose flour

baking powder

white sugar

salt

milk

butter, melted and slightly cooled

lemon, zested

oil,

blueberries,

Sift together flour, baking powder, sugar, and salt in a large bowl.


Whisk together milk and egg in a small bowl. Add milk and egg mixture to flour mixture, whisking until blended. Stir in melted butter and lemon zest.


Lightly oil a griddle and heat over medium-high heat. Fill a 1/4-cup measure with batter and pour onto the hot griddles. Drop a few blueberries on top and cover them with a little batter. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.


Instead of syrup I mixed the following:  1/2c sour cream, 1/2 c granulated sugar, 1/2 lemon juiced, a little leftover zest and a few drops of vanilla. Whisk together well and serve from creamer pitcher. Pancakes are also delicious with some vanilla chips and chopped unsalted macadamia nuts folded in prior to frying.

11.29.19 The only thing that I did differently was to fold the blueberries into the batter rather than dropping them onto the pancake batter and then adding more batter. The blueberries pop in your mouth there s just a hint of lemon and this had just the right amount of sweetness for us (basically not too much sugar). Using a 1/4 cup measure I ended up with 8 good-sized pancakes (so two per person). I've made a lot of pancakes and this batter texture was spot on. Very tasty recipe and I d make again.

These were pretty good. I would definitely make them again. I followed the recipe almost exactly but I just folded the berries into the batter and added a little vanilla. Next time I would add more milk because the batter was a little thick. I would add more vanilla and a little nutmeg to the batter for a flavor kick.

I thought the batter was a little thick and I added more milk to thin it down a bit. I also added 1/2 t of vanilla just because I like vanilla. I used a Meyer lemon because they are in season and I love them. But overall we enjoyed the pancakes very much.

Fluffy and delicious. I used fresh blueberry and Reduced the butter by 2 tablespoons it was perfect!

They were really good! definitely a switch from regular old pancakes. I felt the batter was a little too thick so I just added a tad more milk which is the standard for regulating the thickness. I used half gluten free flour. They turned out nice and fluffy tangy and flavorful. Butter and real maple syrup add just the right balance for tangy and sweet. Will definitely make these again.

These were so good! I followed recipe exactly but used a light maple syrup. The pancakes were very good! The lemon zest gave the batter a touch of lemon which really gave this recipe an extra boost.

So delicious.  Used fresh blueberries which worked fine. Will definitely use this again!

followed the batter recipe exactly and it was waaaay too thick. The pancakes turned out dense and the flavor is fine, but not great. I read some other reviews later that mentioned adding extra milk - wish I had.done that! Would not recommend this recipe.

lemon-blueberry pancakes

Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 8

Cost: $3.78 /serving

Author : IronChefLaurie

Ingredients

Instructions

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