Lemon Blueberry Pancakes (Ree Drummond) Recipe

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Lemon Blueberry Pancakes (Ree Drummond)
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  1. Heat a heavy skillet or grill over medium-low heat.
  2. In a medium bowl, mix the flour, sugar, baking powder and salt. Set aside.
  3. In a separate bowl, mix the evaporated milk, lemon zest and juice. Allow to sit for 5 minutes, then add the egg and vanilla. Mix to combine.
  4. Pour the wet mixture into the dry ingredients. Stir gently to combine. Stir in the melted butter. Splash in more evaporated milk if the mixture is overly thick. Stir in the blueberries.
  5. Melt a little of the softened butter in the heated skillet. Drop the batter by 1/4 or 1/3 cup measures and fry the pancakes on both sides for a couple of minutes until golden.
  6. Serve with more softened butter and warm syrup.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 434.56 Kcal (1819 kJ)
Calories from fat 135.67 Kcal
% Daily Value*
Total Fat 15.07g 23%
Cholesterol 89.17mg 30%
Sodium 265.99mg 11%
Potassium 410.21mg 9%
Total Carbs 62.34g 21%
Sugars 10.22g 41%
Dietary Fiber 2.2g 9%
Protein 12.94g 26%
Vitamin C 13.3mg 22%
Vitamin A 0.1mg 2%
Iron 4mg 22%
Calcium 268.9mg 27%
Amount Per 100 g
Calories 193.2 Kcal (809 kJ)
Calories from fat 60.32 Kcal
% Daily Value*
Total Fat 6.7g 23%
Cholesterol 39.64mg 30%
Sodium 118.26mg 11%
Potassium 182.38mg 9%
Total Carbs 27.71g 21%
Sugars 4.54g 41%
Dietary Fiber 0.98g 9%
Protein 5.75g 26%
Vitamin C 5.9mg 22%
Iron 1.8mg 22%
Calcium 119.5mg 27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.5
  • 12

Good Points

  • saturated fat free,
  • low sodium

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