Lemon Blueberry Pancakes

  • Icon Serve 1 serv
  • Icon Clock 10 min
  • Icon Dificult Easy
Feature Image



  • 1 cup of All-purpose Flour
  • 1 tsp of Salt
  • 1 tbsp of Baking Powder
  • 1 cup of Evaporated Milk
  • 3-4 tbsp of Lemon Juice
  • 1 unit of Egg
  • 1 tsp of Vanilla
  • 2 tbsp of Butter
  • 1 cup of Blueberry
  • Lemon Zest


  1. Preheat Blackstone Griddle to medium low

  2. In a large bowl, whisk together flour, salt, baking powder, and sugar.

  3. Meanwhile, squeeze lemon juice into another bowl. Add lemon zest (if desired) and evaporated milk. Let mixture sit for 2 minutes. Then add egg, vanilla, and melted butter. Whisk gently until batter is moist with small to medium lumps.

  4. Combine wet mixture and dry mixture. Slowly stir in blueberries.

  5. Test the griddle by sprinkling a few drops of water on the surface. Water droplets should scatter and sizzle.

  6. Brush griddle top with a little melted butter.

  7. Pour ¼ cup of batter onto the griddle.

  8. Cook until the surface of the pancake fills with small bubbles. Flip pancake and continue cooking until the other size has browned.

  9. Serve warm and enjoy with your favorite toppings.

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