The Pioneer Woman Tasty Kitchen
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Lemon Blueberry Pancakes

4.91 Mitt(s) 11 Rating(s)11 votes, average: 4.91 out of 511 votes, average: 4.91 out of 511 votes, average: 4.91 out of 511 votes, average: 4.91 out of 511 votes, average: 4.91 out of 5

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Level: Easy

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Description

Fluffy and light, with a sweet lemon flavor. Packed with blueberries!

Ingredients

  • 1-½ cup Cake Flour
  • 1 Tablespoon (additional) Cake Flour
  • ¼ teaspoons Salt
  • 1 Tablespoon (heaping) Baking Powder
  • 3 Tablespoons Sugar
  • 1-½ cup Evaporated Milk (more If Needed)
  • 1 whole Lemon (more If Needed)
  • 1 whole Large Egg
  • 1-½ teaspoon Vanilla
  • 2 Tablespoons Butter, Melted
  • Zest From 1 Lemon
  • 1 cup Heaping Blueberries
  • Extra Butter
  • Maple Or Pancake Syrup

Preparation

Heat heavy skillet or grill over medium low heat.

In a medium bowl, mix flour, salt, baking powder, and sugar. Set aside.

In a separate bowl, mix evaporated milk, juice of 1 lemon (more if lemon isn’t very juicy), and lemon zest. Allow to sit for five minutes, then add egg, vanilla, and melted butter. Mix to combine.

Pour wet mixture into dry ingredients. Stir gently to combine. Splash in more evaporated milk if mixture is overly thick. Stir in blueberries. Again, check to make sure mixture isn’t overly thick.

Melt butter in heated skillet. Drop batter by 1/4 cup measures and fry pancakes on both sides until golden.

Serve with softened butter and warm syrup.

5 Comments

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anncp1595 on 5.12.2012

I made these this morning during my recipe testing marathon. The best recipe of the day. These are winners. Even my husband who is not a lemon lover – loved them. thanks.

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southerngirl on 10.3.2011

I made these on Saturday and they were wonderful. Mine didnt rise as much as the picture though…and I had opened a new can of baking powder. Who knows but since there are only 2 of us, we have about a dozen in the freezer for quick breakfasts.

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Andrea on 7.17.2011

These pancakes are the absolute best! They are easy to make (once I researched how to zest a lemon) and my family loves them. My 10-year-old likes to strategically place the blueberries as I drop the batter on the griddle. :)

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katiemur80 on 5.6.2011

These look heavenly. I think I should have my husband make these for my Mother’s Day breakfast.

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corrielin on 5.6.2011

Yum!!! I may have to make these tomorrow morning:)

11 Reviews

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Beverly on 5.11.2014

I loved the flavor and texture of these pancakes. The cakes soak up butter in the pan like sponges, so use extra butter to cook them or they’ll stick. Just not so much butter that they are crispy, lol.

I agree with another reviewer that the lemon flavor is strong, but I used large, fresh and juicy lemons. Next time, I’ll use a little less zest.

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Eugenia on 11.27.2013

This is my go-to recipe for pancakes. They’re so good, I don’t think we’ve had plain pancakes in a year… :)

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kender3 on 5.12.2013

These were fine, but the lemon flavor was so strong and there was so much sweetness that the blueberry flavor was muted. We made some without blueberries too and those reminded my husband of big cookies.

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somethingchangd on 4.17.2012

I am no longer allowed to make any other pancakes – my 3 year old and I are both OBSESSED with these. Even my husband, who usually only likes thin, crepe style pancakes, loves these fluffy, puffy wonders. Amazing. (I didn’t notice a big difference between cake flower and regular, so we use all purpose most of the time.)

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sambugjoebear on 3.8.2012

Delicious! I love the flavor of lemon and blueberries! I especially like the fact that these don’t use cornmeal like other recipes- I never seem to have it on hand when I want it.

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