« Back to Lemon Blueberry Pancakes
White Lily

Lemon Blueberry Pancakes


8 min


12 min


10 pancakes


1 cup White Lily® Enriched Bleached Self-Rising Flour 1 tbsp. Crisco® Pure Vegetable Oil
2 tbsps. sugar 2 tsps. grated lemon peel
1 cup buttermilk 1 tsp. lemon juice
1 large egg 3/4 cup fresh blueberries


  1. 1.
    HEAT griddle. Combine flour and sugar in medium bowl.

  2. 2.
    COMBINE buttermilk, egg, oil, lemon peel and lemon juice in small bowl. Add to flour mixture, stirring just until blended (batter will be slightly lumpy). Gently fold in blueberries.

  3. 3.
    POUR 1/4 cup batter for each pancake onto hot griddle. Cook until bubbles come to the surface and edges are slightly dry. Turn pancake and cook other side until golden brown.

  4. TIP
    For thicker pancakes, use 3/4 cup buttermilk.

  5. TIP
    Freezing Instructions - Cool pancakes completely. Place between layer of wax paper; freeze in aritight container up to 3 months. To reheat, microwave on HIGH for 30 seconds.