Pioneer Woman Lemon Blueberry Pancakes

This zesty Pioneer Woman Lemon Blueberry Pancakes recipe is made with cake flour, fresh lemon, juicy blueberries, and rich evaporated milk. The result is incredibly fluffy, bright pancakes, creating a perfect weekend breakfast. This recipe is ideal for a lazy Sunday morning and makes a delicious meal for 4 people.

Pioneer Woman Lemon Blueberry Pancakes Ingredients

• 1 1/2 cups plus 1 Tbsp. Cake Flour
• 1/4 tsp. Salt
• 1 Tbsp. Baking Powder (heaping)
• 3 Tbsp. Sugar
• 1 1/2 cups Evaporated Milk
• 1 whole Lemon, juiced and zested
• 1 large Egg
• 1 1/2 tsp. Vanilla Extract
• 2 Tbsp. Butter, melted
• 1 cup Blueberries (heaping)
• Extra butter, for cooking and serving
• Maple Syrup, for serving

How To Make Pioneer Woman Lemon Blueberry Pancakes

1. Combine dry ingredients: In a medium bowl, whisk together the cake flour, salt, baking powder, and sugar.
2. Mix wet ingredients: In a separate bowl, mix the evaporated milk, lemon juice, and lemon zest. Let this mixture sit for five minutes. Then, add the egg, vanilla, and melted butter and mix well.
3. Create the batter: Pour the wet mixture into the dry ingredients. Stir gently until just combined—do not overmix. Carefully fold in the blueberries. If the batter seems too thick, add a small splash of evaporated milk.
4. Cook the pancakes: Heat a skillet or griddle over medium-low heat and melt a little butter. Pour the batter by 1/4-cup measures onto the hot skillet. Cook until bubbles form on the surface, then flip and cook until the other side is golden brown.
5. Serve warm: Serve the pancakes immediately with extra butter and warm maple syrup.

Recipe Tips

• Use Cake Flour: Cake flour has a lower protein content than all-purpose flour, which is the secret to getting exceptionally light and tender pancakes.
• Don’t Overmix: When you combine the wet and dry ingredients, stir only until they are just mixed. A few small lumps are perfectly fine. Overmixing develops gluten and makes the pancakes tough instead of fluffy.
• Let the Milk and Lemon Sit: Mixing evaporated milk with lemon juice and letting it rest for a few minutes essentially creates a quick, rich “buttermilk.” The acid reacts with the baking powder to make the pancakes extra fluffy.
• Keep the Heat Medium-Low: Cooking pancakes on lower heat prevents the outside from burning before the inside is fully cooked. This ensures they are golden brown and cooked through evenly.

What To Serve Lemon Blueberry Pancakes

These lemon blueberry pancakes are a star on their own, topped with a pat of softened butter and a generous drizzle of warm maple syrup. For a complete breakfast, serve them alongside crispy bacon or savory sausage links. A fresh fruit salad on the side can add even more brightness to the meal. Enjoy them with a hot cup of coffee, black tea, or a tall glass of orange juice.

How To Store Lemon Blueberry Pancakes

Refrigerate: Store leftover pancakes in an airtight container or zip-top bag in the refrigerator for up to 3 days. Reheat them in the toaster or microwave.

Freeze: To freeze, let the pancakes cool completely. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer the frozen pancakes to a freezer-safe bag. They will keep for up to 2 months.

Pioneer Woman Lemon Blueberry Pancakes Nutrition Facts

Of course! Here are the nutrition facts in a simple, easy-to-copy list format.

• Serving size: approximately 3 pancakes
• Calories: 485 kcal
• Total Fat: 15g
• Saturated Fat: 8g
• Cholesterol: 75mg
• Sodium: 450mg
• Total Carbohydrate: 75g
• Dietary Fiber: 3g
• Sugars: 30g
• Protein: 12g

Frequently Asked Questions

Can I use all-purpose flour instead of cake flour? Yes, you can substitute all-purpose flour, but the pancakes will be slightly denser and less tender. For every cup of cake flour, you can use 1 cup of all-purpose flour minus 2 tablespoons.

Can I use frozen blueberries? Absolutely. Do not thaw the frozen blueberries before adding them to the batter. Tossing them in a tablespoon of flour first can help prevent them from sinking to the bottom and bleeding too much color into the batter.

Why does this recipe use evaporated milk? Evaporated milk adds a unique richness and a subtle caramelized flavor that you don’t get from regular milk. It helps make the pancakes creamy and delicious.