Blueberry Lemon Pancakes


  • 2 large eggs
  • 1 1/4 cups milk*
  • 3 tablespoons melted butter or vegetable oil
  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 3/4 teaspoon salt
  • 2 teaspoons baking powder
  • 2 tablespoons sugar OR 1/4 cup malted milk powder
  • Zest of 1/2 lemon (or 1 tsp lemon juice)
  • 1 Cup Fresh Blueberries


  • 1 Cup Vanilla Yogurt
  • 1/2 Cup Fresh Blueberries


  1. Start by making the “Simply Perfect Pancakes” as directed o
  2. n the King Arthur Flour website. (see link above)
  3. Fold in lemon zest or lemon juice
  4. Add blueberries individually to the batter after pouring batter into pan
  5. To make topping, blend vanilla yogurt and blueberries in a blender until smooth. Add a touch of sugar if you like yours a bit sweeter!


  • *Use 1 cup milk if you’re baking under hot, humid conditions, or if you’re going to let the batter rest longer than 15 minutes. Use up to 1 1/4 cups milk in cold, dry conditions.
  • Do not add blueberries into batter in bowl. The juice will bleed turning your batter purple and changing the consistency. Add blueberries to each pancake while cooking for best results.