Lemon Blueberry Pancakes
What says Spring and the welcoming of warmer weather more than all things lemon? I get a bit lemon-crazed this time of year and practically put lemon in every recipe I can. The zest, the freshness, and the brightness of the flavor can elevate anything that coming out of the kitchen. When I saw these Lemon Blueberry pancakes circling the internet, I knew I had to give them a try for our Sunday morning breakfast. Let me tell you, they did not disappoint. Lemon and blueberries go together like “peas and carrots” and my family could not get enough of the flavor combo.
Full disclaimer, if you want to use boxed pancake mix you absolutely could!
Ingredients:
2 cups buttermilk
1/2 teaspoon baking soda
1 lemon, zest and juice
1 large egg
1 1/2 teaspoons vanilla extract
2 Tablespoons butter, melted
2 cups all-purpose flour
1/4 teaspoon salt
2 1/2 teaspoons baking powder
3 Tablespoons granulated sugar
1 cup fresh blueberries
Instructions:
Heat skillet over medium heat.
In a mixing bowl stir together buttermilk, baking soda, and juice and zest of lemon. Add egg, vanilla, and melted butter and stir to combine. In a separate large mixing bowl stir together flour, salt, baking powder, and sugar.
Pour wet mixture into dry ingredients and stir just until combined. There may be some lumps. Be sure not to over-mix the bater. (Add a little splash of buttermilk or regular milk if the mixture is too thick). Gently stir in blueberries.
Grease the warm skillet with butter or non-stick cooking spray. Use a ¼ measuring cup to spoon the batter onto the pan. Cook until the bottom of the pancakes are golden and bubbles come to the surface. Using a spatula, flip to the other side and cook until golden.
Serve with your favorite maple syrup!
Original Recipe: Tastes Better From Scratch