Ingredients
1 tbsp fresh lemon juice (from 1 lemon)
2 cups whole milk
2 cups (10 oz) unbleached all-purpose flour
2 tbsp granulated sugar
2 tsp baking powder
½ tsp baking soda
½ tsp table salt
1 large egg
3 tbsp unsalted butter, melted and cooled slightly
2 tsp vegetable oil (plus more for the skillet)
1 cup fresh or frozen blueberries, rinsed and thoroughly dried
Note: For convenience, you can substitute the milk + lemon juice with 2 cups buttermilk.
Instructions
1. Prep & Preheat
Adjust oven rack to the middle position and preheat oven to 200°F (95°C).
Place a wire rack set inside a rimmed baking sheet in the oven. Lightly spray the rack with vegetable oil spray—this keeps pancakes warm and crisp while you cook in batches.
2. Make the Batter
In a large measuring cup or bowl, whisk together lemon juice and milk. Let sit for 5–10 minutes to thicken slightly (it will mimic buttermilk).
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In the milk mixture, whisk in the egg and melted butter until smooth.
Make a well in the center of the dry ingredients. Pour in the wet mixture and gently whisk just until combined. A few small lumps are fine—do not overmix, or pancakes will be tough.
3. Cook to Golden Perfection
Heat a 12-inch nonstick skillet or griddle over medium heat for 3–5 minutes.
Add 1 tsp vegetable oil and brush to coat the surface evenly.
Pour ¼ cup batter onto the skillet for each pancake (3 at a time).
Immediately sprinkle 1 tbsp blueberries over each pancake—pressing them in slightly helps prevent sinking.
Cook for 1½–2 minutes, until large bubbles form on the surface and edges look set.
Flip gently with a thin, wide spatula and cook for 1–1½ minutes more, until golden brown underneath.
4. Keep Warm & Serve
Transfer cooked pancakes to the prepared wire rack in the oven.
Repeat with remaining batter, adding a bit more oil to the skillet as needed.
Serve warm with real maple syrup, extra butter, or a dusting of powdered sugar.
Serving Suggestions
Classic: Pure maple syrup + pat of butter
Decadent: Whipped cream + extra blueberries
Healthy: Greek yogurt + honey + sliced almonds
Kid-friendly: Mini pancakes with berry compote
Frequently Asked Questions
Can I use frozen blueberries?
Yes! Just rinse and dry them thoroughly to prevent color bleed and excess moisture.
Why lemon juice + milk?
It creates a quick buttermilk substitute, adding tenderness and a subtle tang that balances the sweetness.
Can I make the batter ahead?
Not recommended—the leavening agents activate immediately. Mix just before cooking.
How do I avoid flat pancakes?
Don’t overmix, ensure your baking powder is fresh, and don’t press down on pancakes while cooking.
Allergy Information
Contains: Dairy, eggs, wheat
Vegetarian: Yes
Gluten-free option: Use certified GF flour blend and verify baking powder is GF
Dairy-free option: Substitute milk with oat or soy milk, and use vegan butter
Always check labels if managing allergies.
Nutrition Facts
(Per serving, recipe makes ~8 medium pancakes)
Calories: 160
Protein: 4g
Fat: 6g (Saturated: 3g)
Carbohydrates: 23g
Fiber: 1g
Sugar: 6g
Sodium: 280mg
Values may vary based on toppings and ingredient brands.
These aren’t just pancakes—they’re a morning ritual wrapped in golden, blue-flecked perfection. With their delicate crumb, bright citrus note, and juicy berry bursts, they turn an ordinary breakfast into something worth lingering over. So pour that coffee, fire up the skillet, and treat yourself to the very best blueberry pancakes you’ve ever made. Your kitchen—and your heart—will thank you.
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