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Lemon Blueberry Pancakes

Lemon Blueberry Pancakes

Serves 4 Time: 20 minutes Difficulty: Easy


  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • 1 cup evaporated milk
  • 1 lemon, zested and juiced
  • 1 egg
  • 1 tablespoon vanilla
  • 2 tablespoons unsalted butter
  • 1 cup blueberries


  1. Preheat Blackstone Griddle to medium low. In a large bowl, whisk together flour, salt, baking powder, and sugar.
  2. Meanwhile, squeeze lemon juice into another bowl. Add lemon zest and evaporated milk. Let mixture sit for 2 minutes, then add the egg, vanilla, and melted butter. Whisk gently until batter is moist with small to medium lumps.
  3. Combine wet mixture and dry mixture. Slowly stir in blueberries.
  4. Test the griddle by sprinkling a few drops of water on the surface. Water droplets should scatter and sizzle.
  5. Brush griddle top with a little melted butter. Pour ¼ cup of batter onto the griddle.
  6. Cook until the surface of the pancake fills with small bubbles. Flip pancake and continue cooking until the other size has browned.
  7. Serve warm and enjoy with your favorite toppings.

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