Lemon Blueberry Potato Pancakes

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  • Complexity: easy
  • Prep: 30 min
  • Cook: 25 min
  • Ready in: 55 min
  • Srv: 4
  • Cal: 630
  • By: WA Potatoes
Lemon Blueberry Potato Pancakes


  • 2/3 cup Dehydrated Potato Flakes
  • 1 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • Pinch ground nutmeg
  • 2 eggs, at room temperature
  • 1 1/2 cups milk, at room temperature
  • 1/4 cup unsalted butter, melted (approx.)
  • 1 tsp lemon zest
  • 4 tsp lemon juice
  • 1 tsp vanilla extract
  • 2 cups blueberries, divided
  • 1/2 cup 35% heavy cream
  • 1 tbsp icing sugar
  • 1/2 cup maple syrup


  1. In large bowl, whisk together potato flakes, flour, sugar, baking powder, baking soda, salt and nutmeg. In separate bowl, whisk eggs with milk. Whisk in 2 tbsp melted butter, lemon zest and juice, and vanilla; stir into flour mixture just until combined (batter will be lumpy). Let stand for 15 minutes.

  2. Heat large skillet over medium heat; brush with some of remaining butter. Using 1/3 cup per pancake, drop batter into skillet, leaving space between pancakes. Stud each pancake with heaping tablespoonful of blueberries.

  3. Cook, in batches, for 1 to 2 minutes or until bubbles appear on top. Flip over; cook for about 1 minute or until set and golden brown on bottom. Wipe skillet between batches, brushing with butter if needed. (Transfer pancakes to rimmed baking sheet; cover and keep warm in 250°F oven).

  4. Meanwhile, using electric mixer, whip cream and icing sugar until stiff peaks form. Serve pancakes with remaining blueberries, whipped cream and maple syrup.

    • Garnish pancakes with additional lemon zest if desired.
    • Substitute orange or lime for lemon juice and zest if desired.

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