Pioneer Woman Lemon Blueberry Pancakes

This Pioneer Woman Lemon Blueberry Pancakes recipe is fluffy and citrusy, which includes fresh lemon juice and juicy blueberries. It’s the perfect weekend breakfast, ready in about 20 minutes.

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 serving
• Maple syrup, for serving

How To Make Pioneer Woman Lemon Blueberry Pancakes

1. Combine dry ingredients: In a medium bowl, whisk together cake flour, salt, baking powder, and sugar.
2. Mix wet ingredients: In a separate bowl, mix evaporated milk with lemon juice and zest. Let it sit for 5 minutes. Then whisk in the egg, vanilla extract, and melted butter.
3. Create the batter: Pour the wet ingredients into the dry mixture. Stir gently until just combined. Fold in the blueberries carefully to avoid overmixing.
4. Cook the pancakes: Heat a non-stick or buttered skillet over medium-low heat. Scoop 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form and edges look set, then flip and cook until golden.
5. Serve warm: Plate the pancakes with extra butter and drizzle with maple syrup. Serve immediately.

Recipe Tips

• Can I use frozen blueberries? Yes, just thaw and drain them first to avoid watering down the batter.
• Why let the milk and lemon sit? This step mimics buttermilk and helps create fluffier pancakes.
• How to keep pancakes warm while cooking: Place cooked pancakes on a baking sheet in a 200°F oven while finishing the rest.
• Can I make the batter ahead? It’s best made fresh, but you can refrigerate it for up to 1 hour.
• What if I don’t have cake flour? Substitute with all-purpose flour and cornstarch: use 1 1/2 cups all-purpose flour minus 3 Tbsp., and add 3 Tbsp. cornstarch.

What To Serve With Lemon Blueberry Pancakes

These pancakes shine on their own, but pair perfectly with:

• Crispy bacon or sausage links
• Greek yogurt with honey
• Fresh fruit salad
• Scrambled eggs
• Hot coffee or lemon tea

How To Store Lemon Blueberry Pancakes

Refrigerate: Store leftover pancakes in an airtight container in the fridge for up to 3 days.

Freeze: Layer pancakes between parchment paper and freeze in a sealed bag for up to 1 month. Reheat in the toaster or microwave.

Lemon Blueberry Pancakes Nutrition Facts

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

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I substitute milk for evaporated milk?
Yes, but the pancakes may be slightly less rich. Whole milk is the best alternative.

Why are my pancakes dense?
Avoid overmixing the batter, which can lead to tough pancakes.

Can I use lemon extract instead of fresh lemon?
Fresh juice and zest give the best flavor, but you can use 1/2 tsp. lemon extract if needed.

What kind of skillet works best?
A non-stick skillet or griddle provides the most even cooking surface.

How do I know when to flip the pancakes?
Flip when bubbles form on top and the edges start to look dry.

Try More Recipes:

• Pioneer Woman Lemon Meltaways
• Pioneer Woman Lemon Curd Ripple Ice Cream
• Pioneer Woman Lemon Coconut Pudding