Lemon-Blueberry Pancakes

I thought I give the wife a special treat this morning; I made breakfast. This is my first attempt at making pancakes from scratch, and they came out perfect if I am allowed to say so. Yesterday we received some muscadine syrup (actually brandy gone awry [nac]). The combined flavor of the syrup, the blueberries, the lemon zest, and 1-1/2 tsp of lemon juice used to activate my baking soda was beyond description. Thanks for your recipe.BTW: I substituted lemon juice from my grated lemon and baking soda for the 1Tbs of baking powder. According to healthline.com, baking soda to lemon juice is 1/4 tsp to 1/2 tsp for 1tsp baking powder. Since there are 3 teaspoons in a 1 tablespoon, I used 3/4 tsp to 1-1/2 tsp baking soda to lemon juice for 1 tbs of baking powder.

I made the recipe exactly as written. It’s delicious! I “may” add more lemon zest next time to up the burst of lemon, it seriously these are good and very easy to make.

followed the batter recipe exactly and it was waaaay too thick. The pancakes turned out dense and the flavor is fine, but not great. I read some other reviews later that mentioned adding extra milk - wish I had.done that! Would not recommend this recipe.

I used black berries and omitted the Limon zest since I had none avail.

These were so good! I followed recipe exactly but used a light maple syrup. The pancakes were very good! The lemon zest gave the batter a touch of lemon which really gave this recipe an extra boost.

Very disappointing. Followed the recipe to a T. Blah and some a little doughy tasting. The first batch turned very dark waiting for bubbles to pop before turning. They didnot have a burnt taste but just had very little flavor. I usually use the pancake recipe from this site Sunday Morning Lemon Poppy Seed. Flavorful light and fluffy. Always have curdled milk on my recipes

Turned out perfect!