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Blueberry Lemon Pancakes

Ingredients

  • 2 Cups Flour
  • 2 Tbsp Sugar
  • 2 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 1-1/2 Cups Milk
  • 2 Eggs
  • 1 Tsp Vanilla Extract
  • 1 Tablespoon Fresh Lemon Juice (if you don't have fresh lemon juice, substitute with 1 to 2 teaspoons of bottled lemon juice)
  • 2 Tbsp Butter (melted)
  • Additional butter to grease the pan.
  • 6-8 Ounces Fresh Blueberries (the sweeter the better)

Instructions

  1. Sift all of the dry ingredients into a large mixing bowl.  

  2. Add the milk, eggs, vanilla extract, lemon juice, and melted butter.  Mix until a smooth batter forms. 

  3. Add a small ladle full of the pancake patter to the pan.

  4. Add a generous handful of the blueberries to the pancake.

  5. Cook until small bubble form on the top.  At this point the bottom of the pancake should be set. 

  6. Using a wide metal spatula, flip the pancake over. Cook until the bottom is done. 

Recipe Notes

Serve with whipped cream and syrup of your choice.