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4.5 from 12 votes

Ree's Lemon Blueberry Pancakes

Lemon Blueberry Pancakes Recipe from Ree Drummond's cookbook, "The Pioneer Woman Cooks - Food From My Frontier." Breakfast, Brunch, Dairy.

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 5 servings
Calories: 213 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 large lemon (or more if needed)
  • 1 1/2 cups evaporated milk (or more if needed) (12 oz can)
  • 1 1/2 cups + tablespoon cake flour (or more if needed)
  • 1/4 teaspoon salt
  • 1 heaping tablespoon baking powder
  • 3 tablespoons sugar (or more to taste - I used 6 tbsp)
  • 1 large egg
  • 1 1/2 teaspoons vanilla
  • 1 cup blueberries
  • 2 tablespoons melted butter (plus more for serving)
  • Warmed pure maple or pancake syrup for serving

Instructions

    Cup of Yum
  1. Zest and juice the lemon.
  2. Add the lemon juice to the evaporated milk and stir. Let it sit for a few minutes to thicken. (At this point, I tasted the milk and added additional lemon juice to taste-- I ended up needing a little more juice to get that nice, lemony flavor.)
  3. In a large bowl, combine cake flour with salt, baking powder, and sugar. Ree says you may need more sugar to offset the tartness of the lemon. I ended up doubling the amount the recipe called for, which worked out great for my family in terms of flavor.
  4. Add the egg, vanilla, and lemon zest to the evaporated milk. Whisk to blend.
  5. Add the wet mixture to the dry slowly, stirring gently to blend. When I made this, there was a bit too much liquid which made the batter soupy, so I had to add some additional flour to thicken it. I suggest adding the liquid slowly, a portion at a time, till the mixture is thick but still pourable. Be sure not to overmix it--a few lumps are okay. Fold in the blueberries and melted butter. Add more evaporated milk (or regular milk) if the mixture seems too thick. As Ree notes, "it needs to be slightly pourable, just not ploppable."
  6. Heat the nonstick griddle or skillet over medium low heat (nonstick is important here-- I used a regular skillet, and the sugary juice from the blueberries created a sticky mess that was hard to clean). Use butter or nonstick cooking oil spray to grease the pan. If using nonstick spray, spray the pan away from any open flames.
  7. Pour the batter by 1/4 cupfuls onto the cooking surface. Let them cook slowly till golden brown on both sides. Flip them when bubbles rise to the surface of the batter and the edges of the batter start to look dry.It will take time for them to cook all the way through, so keep the heat between medium and medium low throughout cooking.
  8. Serve. Or, as Ree puts it, "Stack 'em up to your heart's content, top with a big pat of softened butter, drizzle on the warm syrup, and enjoy!" Ree also provides an easy variation on this recipe... but for that, you'll have to buy the book. ;)

Notes

  • You will also need: A nonstick griddle or skillet

Nutrition Information

Calories 213kcal (11%) Carbohydrates 21g (7%) Protein 6g (12%) Fat 11g (17%) Saturated Fat 6g (30%) Cholesterol 71mg (24%) Sodium 253mg (11%) Potassium 299mg (9%) Fiber 1g (4%) Sugar 18g (36%) Vitamin A 395IU (8%) Vitamin C 15.8mg (18%) Calcium 212mg (21%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 5servings

Amount Per Serving

Calories 213

% Daily Value*

Calories 213kcal 11%
Carbohydrates 21g 7%
Protein 6g 12%
Fat 11g 17%
Saturated Fat 6g 30%
Cholesterol 71mg 24%
Sodium 253mg 11%
Potassium 299mg 6%
Fiber 1g 4%
Sugar 18g 36%
Vitamin A 395IU 8%
Vitamin C 15.8mg 18%
Calcium 212mg 21%
Iron 0.5mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.