on Mar 26, 2012, Updated Oct 03, 2023 30 Comments Recently when I shared my recipe for the lemon waffles, Jennett commented that she did not have a waffle iron and asked if she could make them as pancakes. I knew I just had to share this version of my buttermilk pancakes. You’ll need a few basic ingredients for the base of this recipe, but instead of buttermilk, I use the juice of two lemons (2 tablespoons) with my whole milk to create a buttermilk substitute. I think this deepens the lemony flavor in this recipe and is a great way to use the lemon since you’ll also need its zest for this recipe. You’ll also need a cup of fresh blueberries – not frozen. These pancakes are light, fluffy, and stuffed full of lemon and blueberry goodness. But beware, once you make them, you’ll start getting requests for them left and right! Enjoy!Robyn xo
