*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Instead of syrup I mixed the following: 1/2c sour cream, 1/2 c granulated sugar, 1/2 lemon juiced, a little leftover zest and a few drops of vanilla. Whisk together well and serve from creamer pitcher. Pancakes are also delicious with some vanilla chips and chopped unsalted macadamia nuts folded in prior to frying.
11.29.19 The only thing that I did differently was to fold the blueberries into the batter rather than dropping them onto the pancake batter and then adding more batter. The blueberries pop in your mouth there s just a hint of lemon and this had just the right amount of sweetness for us (basically not too much sugar). Using a 1/4 cup measure I ended up with 8 good-sized pancakes (so two per person). I've made a lot of pancakes and this batter texture was spot on. Very tasty recipe and I d make again.
These were pretty good. I would definitely make them again. I followed the recipe almost exactly but I just folded the berries into the batter and added a little vanilla. Next time I would add more milk because the batter was a little thick. I would add more vanilla and a little nutmeg to the batter for a flavor kick.
I thought the batter was a little thick and I added more milk to thin it down a bit. I also added 1/2 t of vanilla just because I like vanilla. I used a Meyer lemon because they are in season and I love them. But overall we enjoyed the pancakes very much.
They were really good! definitely a switch from regular old pancakes. I felt the batter was a little too thick so I just added a tad more milk which is the standard for regulating the thickness. I used half gluten free flour. They turned out nice and fluffy tangy and flavorful. Butter and real maple syrup add just the right balance for tangy and sweet. Will definitely make these again.
followed the batter recipe exactly and it was waaaay too thick. The pancakes turned out dense and the flavor is fine, but not great. I read some other reviews later that mentioned adding extra milk - wish I had.done that! Would not recommend this recipe.
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