• 1 cup flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • a pinch of salt
  • 1 1/2 cups whole milk
  • 1/2 lemon (juice and zest)
  • 1 egg, beaten
  • 1/4 teaspoon vanilla
  • 1/2 cup fresh or thawed frozen blueberries
  • 1/4 cup pecans
  • 5 tablespoons butter, melted

Makes about 12 medium sized, thin pancakes.


  1. Squeeze lemon juice into milk and let sit for about 5 minutes.
  2. Preheat oven to 170 (for keeping cooked pancakes warm).
  3. Heat griddle or skillet on stovetop while preparing batter.
  4. Whisk together dry ingredients (flour, baking powder, baking soda, sugar, salt) in a bowl.
  5. Add lemon milk mixture, lemon zest, egg, 2 tablespoons of melted butter, and vanilla to the dry ingredients and whisk briefly until there are small lumps.
  6. Make sure pan is at the right temp (about 375) by sprinkling water on it. It should bounce off.
  7. Have 2 tablespoons of melted butter in a small dish and use a brush to coat the pan with butter before pouring each round of batter.
  8. Pour batter into pan using about 1/4 cup per cake. Sprinkle blueberries onto the top of the batter of each one.
  9. When bubbles begin to form and pop in the middle of the cake, flip it and cook on other side for about 2 minutes.
  10. Transfer to oven-safe plate or platter with a spatula and store cooked pancakes in the oven until ready to serve.
  11. After each round is cooked, scrape the pan with the spatula to remove any crumbs or cooked on blueberry bits. Brush butter onto the pan and cook the next round.
  12. When pancakes are all cooked and staying warm in the oven, add the last tablespoon of butter to the pan and toss the pecans in to toast for a few minutes. Stir often so they don’t burn.
  13. Serve pancakes with pecans on top and a side of warm, real maple syrup.