Pioneer Woman Lemon Blueberry Pancakes

These lemon blueberry pancakes are made with cake flour, evaporated milk, fresh lemon, and a heaping cup of blueberries. They cook up light, fluffy, and tart-sweet. They take about 20 minutes and make 4 servings.

The lemon juice does two jobs. Stirred into the evaporated milk and left to sit for five minutes, it curdles slightly and works like buttermilk, which helps the pancakes rise. It also cuts the sweetness with a bright, tart edge.

Cake flour is what keeps them tender and light instead of dense. Stir the batter gently and only until it just comes together. It should be pourable, not thick and ploppable, so splash in more evaporated milk if it stiffens up.

Pioneer Woman Lemon Blueberry Pancakes

Author: Hamdi Saidani Cooking Method:stovetop Cuisine:American Courses:Dessert Breakfast

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesTotal time:1 hour 50 minutesServings:4 servingsCalories:300 kcal Best Season:Summer

Description

These lemon blueberry pancakes cook up light and fluffy from cake flour and a buttermilk-style lemon and evaporated milk mix, packed with fresh berries. Serve with butter and warm syrup.

Ingredients

• 1 1/2 cups cake flour
  
• 1 tablespoon additional cake flour
  
• 1/4 teaspoon salt
  
• 1 tablespoon (heaping) baking powder
  
• 3 tablespoons sugar
  
• 1 1/2 cups evaporated milk, plus more if needed
  
• 1 whole lemon, plus more if needed
  
• Zest from 1 lemon
  
• 1 large egg
  
• 1 1/2 teaspoons vanilla
  
• 2 tablespoons butter, melted
  
• 1 heaping cup blueberries
  
• Extra butter, for the pan and serving
  
• Maple or pancake syrup, for serving

Instructions

1. Heat a heavy skillet or griddle over medium-low heat.
   
2. In a medium bowl, mix the flour, salt, baking powder, and sugar together. Set aside.
   
3. In a separate bowl, combine the evaporated milk, the juice of 1 lemon (use 2 if it isn’t very juicy), and the lemon zest. Let it sit for five minutes, then add the egg, vanilla, and melted butter. Mix to combine.
   
4. Pour the wet mixture into the dry ingredients and stir gently to combine. Splash in more evaporated milk if the batter is too thick. Stir in the blueberries, checking again that the batter isn’t too thick. It should be slightly pourable.
   
5. Melt some butter in the heated skillet. Drop the batter by 1/4 cup measures and cook the pancakes on both sides until golden.
   
6. Serve with softened butter and warm syrup.

FAQs

Why mix the lemon juice into the evaporated milk first?

The acid in the lemon curdles the milk slightly and gives it a buttermilk effect, which helps the pancakes rise and turn fluffy. Let it sit five minutes before adding the rest so it has time to work.

Why use cake flour instead of all-purpose?

Cake flour has less protein, so the pancakes come out more tender and light. All-purpose works in a pinch, but the texture is a little denser. Either way, don’t overmix the batter.

How thick should the batter be?

Slightly pourable, not thick and ploppable. If it stiffens up after you add the blueberries, splash in a little more evaporated milk. A batter that’s too thick makes heavy, undercooked pancakes.

When do I add the blueberries?

Stir them into the whole batch of batter, not into each pancake in the pan. Fold them in gently at the end, just until combined, so they spread evenly without breaking up and streaking the batter.

What else can I make with lemon and blueberries?

Plenty. If you like the pairing, try my Lemon-Blueberry Sheet Cake with its blueberry buttercream, or fold the flavors into a make-ahead pan of my  Blueberry Bars.