Lemon Blueberry Pancakes

I love the Pioneer Woman. But I also kind of hate her, because she is just so darn good at cooking, baking, photography, and being pioneer-esque. I have resigned myself to knowing that I will never match her level of skill in the kitchen, but her recipes are so darn tasty looking that I have to try.

So when I saw her recipe for Lemon Blueberry Pancakes, I knew I would have to give it my best shot. Now, not to brag or anything, but I’m the self-professed pancake queen. I make pancakes from scratch at least twice a week, and I’m now a pancake snob. Pancakes out of a box? Pish posh. No boxed pancake mix will grace my griddle!

I gathered my ingredients and got to work.

  • 1-1/2 cup Cake Flour
  • 1/4 teaspoon Salt
  • 1 Tablespoon (heaping) Baking Powder
  • 3 Tablespoons Sugar
  • 1-1/2 cup Evaporated Milk (more If Needed)
  • 1 whole Lemon (more If Needed)
  • 1 whole Large Egg
  • 1-1/2 teaspoon Vanilla
  • 2 Tablespoons Butter, Melted
  • Zest From 1 Lemon
  • 1 cup Heaping Blueberries
  • Extra Butter
  • Maple Or Pancake Syrup
But then, tragedy struck. My evaporated milk was expired. Like, a year ago kind of expired. I opened it up, and it was pretty caramel colored. Is that what evaporated milk is supposed to look like? Even after googling “what does evaporated milk look like”, I couldn’t decide if mine was safe to use. So I bit the bullet and substituted fat free milk, the only other milk product I had in the house. Luckily, they turned out perfectly fine!
  1. Heat up a skillet over medium heat. (This is critical for perfect pancakes. Low and slow is the way to go! Don’t rush perfection, people.)
  2. In a medium bowl, combine the dry ingredients (flour, salt, baking powder, and sugar).
  3. In a separate bowl,  mix evaporated milk (I used Fat Free regular milk!), juice of one lemon, and lemon zest (I skipped the zest. I tossed the lemons in the garbage disposal before I remembered to zest them!). Let sit for five minutes. Then add egg, vanilla, melted butter. Mix to combine.
  4. Add the wet ingredients to the dry. Stir to combine. Throw in your blueberries and stir gently. Toss a pat of butter onto your griddle and let it melt.
  5. Pour 1/4 cup of batter onto your griddle and smell the heaven that is Lemon Blueberry Pancakes. Fry them ’til they’re golden.
I used regular maple syrup, but wouldn’t these be amazing with blueberry syrup?! I think so. Darn, guess I’ll have to make these again to find out. It’s tough being the pancake queen.


  1. says

    I think your writing on this post rivaled the Pioneer Woman’s :) I know what you mean – she really does have it all and I spent an entire afternoon reading about how she met her husband.

  2. says

    I made these and they were super yummy! I laughed at your evaporated milk experience because I had that happen to me once too and I did the exact same thing… looked for something to tell me if it was ok to use and when I couldn’t find anything I just threw it out as well :)

Leave a Reply

Your email address will not be published. Required fields are marked *