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Easy Lemon and Blueberry Pancakes Recipe

Want to avoid a flop on Pancake Day? Try this quick and easy fool proof recipe for perfect English pancakes every time. Thin and light and topped with a squeeze of ripe, juicy lemon and a scattering of fresh, antioxidant blueberries, our take on the beloved brunch classic will go down a treat at breakfast, lunch, dinner, and beyond.

  • Preparation time:
    10
    min(s)
  • Cooking time:
    20
    min(s)
  • Servings:
    12

What you'll need

  • Pinch of salt
  • 140g plain flour
  • 100g blueberries
  • 1 fresh lemon, sliced into wedges
  • 2 large eggs
  • Granulated sugar to serve (optional)
  • 260ml milk, mixed with 50ml water
  • 60g unsalted butter, melted

How to make

  1. Sift the flour into a bowl, with a pinch of salt. Make a well in the centre and break the large eggs into it. Gently whisk the eggs into the flour then slowly add the milk mixture and 2 tablespoons of the melted butter. Whisk together until smooth and lump-free.
  2. Grease a 20cm (or whatever you have that’s similar) frying pan with some of the remaining melted butter and paper tissue, before heating over a high heat.
  3. Fill a small jug with the batter and pour slowly into the pan, tilting the pan from side to side to get even coverage.
  4. Cook for 30 seconds before using a spatula (or your impressive skills) to flip the pancake. Cook on the other side for a further 30 seconds until pale golden and crispy at the edges, then gently tip onto a plate.
  5. Repeat with the remaining batter and butter until there’s no more, building an impressive pancake stack as you go.
  6. To serve, scatter with blueberries and a pinch of granulated sugar, then squeeze a fresh lemon wedge over the top. Bon appétit!

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