Lemon Blueberry Pancakes

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



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


  • Preheat Blackstone Griddle to medium low

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

  • 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.

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

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

  • Brush griddle top with a little melted butter.

  • Pour ¼ cup of batter onto the griddle.

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

  • Serve warm and enjoy with your favorite toppings.

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