Lemon Blueberry Pancakes Recipe

Name: Lemon Blueberry Pancakes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 2 cup Self-Rising Flour (2 cups self-rising flour (spoon + level)); 3 tbsp Granulated Sugar (3 tablespoons sugar); ½ tsp Kosher Salt (1/2 teaspoon kosher salt); 2 cup Whole Milk (2 cups whole milk); 2 tbsp Lemon Juice (2 tablespoons lemon juice); 2 pieces Egg (2 eggs); 3 tbsp Unsalted Butter (3 tablespoons butter (melted + butter for griddle and serving)); 1 cup Blueberry (1 cup fresh blueberries); 0 pieces Lemon (lemon zest)

Lemon Blueberry Pancakes Recipe - Breakfast (American)

30 minAmerican

Servings8

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Vegetarian
Pescatarian
Halal

Steps

1Combine dry ingredients and gently whisk through to mix.
2Add lemon juice to whole milk and let stand for about five minutes to create a buttermilk substitute.
3Add eggs and melted butter to milk mixture and whisk to combine.
4Combine wet ingredients into the dry ingredients. Do not over mix. Add in blueberries and lemon zest and gently stir to combine.
5Heat griddle over medium heat. Prepare griddle with butter. Drop 1/4 cup scoops of batter onto griddle. Cook about 2 minutes, until pancake has cooked on the bottom and set on top. Flip the pancake and allow to cook about 2-3 minutes on the other side. .
6Top with a touch of butter while still piping hot.
7Serve hot with your favorite maple or pancake syrup.