Lemon and Blueberry Pancakes recipe

Preparation Time: 20 minutes | Cooking Time: 10 minutes

Lemon zest adds a hit of freshness to these delicious and fluffy American-style blueberry pancakes. Perfect for long weekend lie-ins but they're also delicious for dessert.


  • 200g plain flour
  • 1 tsp. cream of tartar
  • 1/2 tsp. bicarbonate of soda
  • 1 tsp. golden syrup
  • 75g blueberries
  • Zest of 1 large lemon
  • 200ml milk
  • 1 large egg


  1. Sift together flour, cream of tartar and bicarb. Drop in the golden syrup, blueberries and lemon zest and stir to combine, then whisk the milk and egg together, pour into the dry ingredients and stir until you get a smooth, lump-free batter (the blueberries will make it look lumpy).

  2. Heat butter in a large frying pan over a medium high heat. To cook the pancakes, drop by the tbsp into the butter and cook until bubbles appear on the surface of the pancake. Flip and cook until golden brown on the other side.

If you like, use a little bit of lime zest instead of lemon zest. Recipe makes around 14-16 mini pancakes.

Recipe Details:

  • Author: Laura Young.
  • Published:

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