Self-Rising Lemon-Blueberry Pancakes

star rating (7) rate this recipe »
dairy free, quick-n-easy
Recipe photo
Hands-on time:
Total time:
Yield: about 10 pancakes

Recipe photo

Blueberry pancakes paired with the bright flavor of lemon make a tasty summer breakfast. To keep your pancakes golden (rather than turning them purple), use fresh blueberries. Notice these pancakes include neither egg nor milk nor butter, making them perfect for those following a vegan diet.

Self-Rising Lemon-Blueberry Pancakes

star rating (7) rate this recipe »
dairy free, quick-n-easy
Hands-on time:
Total time:
Yield: about 10 pancakes
Published: 06/01/2012

Ingredients

  • 1 1/2 cups King Arthur Unbleached Self-Rising Flour
  • 3 to 4 tablespoons sugar, to taste
  • grated peel of 1 medium lemon
  • 1/3 cup freshly squeezed lemon juice
  • 1/3 to 2/3 cup water, enough to make a pourable batter*
  • 2 tablespoons vegetable oil
  • about 1 1/3 cups fresh blueberries, more or less to preference
  • *See tips, below

Tips from our bakers

  • Why the large variance in the amount of water? If you tend to measure "heavy," and you use more flour than the recipe calls for, the batter will be very thick unless you stir in the additional water — not only because of the extra flour, but because the extra leavening in the flour will tend to "tighten" the batter. For best results, please read our tips on how to measure flour.?
  • Want to make lemon-blueberry pancakes using King Arthur Unbleached All-Purpose Flour, in place of self-rising? Follow our recipe for Blueberry Pancakes, substituting 1/4 cup freshly squeezed lemon juice for 1/4 cup of the milk; adding the grated rind of 1 lemon; and increasing the sugar to 3 to 4 tablespoons, to taste.
  • Note: King Arthur Unbleached Self-Rising Flour is a fairly low-protein (soft) flour. If you use another brand of self-rising (or King Arthur Unbleached All-Purpose Flour), you'll have to add more water to make a pourable batter.

Directions

see this recipe's blog »

Note: Thanks to customer feedback, the amount of liquid in this recipe has been adjusted, as of 7/9/12. Thanks, readers!

1) Whisk together the flour, sugar, and grated lemon peel.

2) In a separate bowl, whisk together the lemon juice, water, and oil.

3) Add the liquid ingredients to the dry ingredients all at once, stirring just to combine; a few lumps are OK. Stir in the blueberries.

4) Let the batter rest for about 10 minutes, while you preheat your electric frying pan to 325°F, or preheat your stovetop griddle over medium heat.

5) Oil your frying pan with vegetable oil or non-stick vegetable oil spray, and drop the batter in 1/4-cupfuls onto the hot surface. Cook for about 1 1/2 minutes on the first side, until bubbles come to the surface and start to pop; the cakes' undersides should be a light golden brown. Cook on the second side for about 2 1/2 minutes, until pancakes are golden brown.

6) Transfer cooked pancakes to serving plates, and serve hot. A sprinkle of confectioners' sugar is an easy, tasty topping. Or drizzle with lemon syrup: mix 1/4 cup freshly squeezed lemon juice with 2/3 cup granulated sugar, or to taste. Heat briefly, just to dissolve the sugar.

Yield: about 10 pancakes.

Reviews

1
  • star rating 04/28/2013
  • from
  • **Sorry to hear these didn't suit you. Drop us an email if you'd like to let us know more. MJR @ KAF**
  • star rating 08/29/2012
  • hester227 from KAF Community
  • I made this recipe after the revisions, and it was excellent. One of our favorite pancake recipes - especially since it doesn't call for eggs - great for egg allergies.
  • star rating 07/09/2012
  • BobDye from KAF Community
  • Hi - I made the lemon-blueberry pancakes, just as described in the recipe. It was, without a doubt, the worst batch of pancakes that I have EVER made (in over 50 years)! The blueberries didn't 'stay' in the batter too well, either. The 'cakes' were thick and doughy and didn't cook very well at 325F. After the first batch, I had to add additional water and increase the temp to 350F. The recipe also calls for 'wishing' together the lemon juice, water, and oil. Is this an advanced technique? Is it taught in any of your classes? I tried it, and it didn't work. As for the 'lemon syrup'. Although tasty, it was far more than what was needed for one batch of cakes and much was tossed into the compost bin. I'd recommend cutting the syrup recipe in half.
    Thank you for your feedback. We are very sorry the first attempt was not a good experience. Since this review, we have re-tested and some updates were posted to the recipe. We hope you will try again! Elisabeth
  • star rating 07/09/2012
  • johndown9846 from KAF Community
  • Have not tried the recipe, but will tell you now that the liquid amount of 1/3 cup is not adequate. Should be closer to 3/4 cup to 1 cup. Might want to add some dry milk to the recipe as well, e.g., 1 -2 T.
    Thank you for your feedback. Since this review, we have re-tested and some updates were posted to the recipe. We hope you will try again! Elisabeth
  • star rating 07/08/2012
  • fransbaking from KAF Community
  • The minute I pourded the scant amount of liquid into this, it disappeared and I was left with a dry bowl of flour. I added 1 cup of water and 2 tsbp. of sour cream so the flour would get wet . It kept soaking up the liquid, like a dry muffin batter. After adding another 1/2 cup water, it finally was stirable and the flavor was delicious. I used fresh picked raspberries and blueberries, which burst into flavor with some warm maple syrup. Yum, recipe with great potential. Is it possible there was a misprint in the ingredients?
    We'll ask for a double check on the recipe, thanks for pointing this out. MJR @ KAF
  • star rating 07/08/2012
  • kaf-sub-cathleenclark from KAF Community
  • I was pretty disappointed in this recipe. First, not enought liquid was called for and had to be added to make a reasonable batter. The pancakes did not brown well and ended up on the tough side. My advice is to stick to the regular blueberry pancake recipe and add the lemon rind and lemon juice to it.
    Sorry to hear that this didn't work out for you. Please phone our hotline if you'd like to troubleshoot.
  • star rating 07/08/2012
  • labaran from KAF Community
  • Overall taste was very good. However, there is not enough moisture in the recipe. I had to add a total of 3/4 cup to make a reasonable pancake batter. Otherwise a hit.
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