Lemon Blueberry Pancakes – just scratch

Lemon Blueberry Pancakes are the best way to celebrate the weekend. Fluffy lemon pancakes studded with sweet, juicy blueberries, topped with butter and real maple syrup. It doesn’t get much better. Makes 5 (2 pancakes) servings.

I firmly believe that weekends should include pancakes.

My favorite is lemon blueberry pancakes. Served in bed with a cup of coffee and a good book. Or late at night, after a few bottles Glasses of wine with a friend. Not that I ever did or anything.

Needless to say, there really is no wrong time to enjoy a stack of pancakes.

These pancakes are light, fluffy and delicious. you will love them!

To make these Lemon Blueberry Pancakes you will need:

• lzeal – Imparts a pronounced citrus flavor.
• granulated sugar (White) – Adds a touch of sweetness and flavor.
• unbleached all-purpose flour – Gives structure to the pancakes.
• baking powder – This makes pancakes light and fluffy.
• fine salt – Use sea salt or pink Himalayan salt to balance and enhance flavor.
• egg – Adds fullness and flavor.
• milk – Adds flavor and helps create a tender pancake.
• vanilla extract – Adds warmth and enhances all of the flavors in this recipe.
• unsalted butter (melted and cooled) – Adds flavor and fullness.
• blueberries – Adds sweet and slightly floral flavor.
• Salted butter (softened) – To serve.
• maple syrup – To serve. Pure maple syrup preferred.

In a large mixing bowl, add 1 tablespoon sugar and the zest of 1 large lemon (2 small ones), or about 1 tablespoon. Using your fingers, massage the sugar and zest together until it resembles wet sand.

To do this, measure and add 1-1/4 cups unbleached all-purpose flour, 1 tablespoon baking soda, and 1/4 teaspoon fine salt.

Use a whisk to combine.

Next, crack and measure 1 large egg and add 1 cup plus 2 tablespoons milk and 1 teaspoon pure vanilla extract.

Whisk until most of the ingredients are combined.

Then pour in the (cooled) melted butter.

Continue beating until smooth, some clumps will be fine, just try not to over-mix.

Preheat your griddle or pan to 350° (or between medium and medium-high) and lightly spray with your choice of ghee oil spray or nonstick spray.

After preheating, pour 1/4 cup of the batter (per pancake) onto the hot griddle or pan.

Immediately pour the blueberries on top. I like to brush the blueberries with some pancake batter just so the berries don’t burn when you flip them.

Bake for 2 to 4 minutes on the first side or until golden underneath. Turn and continue cooking for a minute or two.

I like to transfer them to a rimmed baking sheet and slide them into a preheated oven at the lowest possible temperature (around 200°) and keep them warm while I do the rest.

Now all that’s left to do is butter each lemon blueberry pancake, sprinkle with additional blueberries, and dust with powdered sugar if you like.

Finally, drizzle with real maple syrup.

WHAT SERVES WITH PANCAKES?

Since pancakes tend to be sweet, I recommend a savory side.

STORAGE PANCAKES:

Wrap 2 to 3 pancakes tightly in plastic wrap or store in an airtight container for 2 to 5 days. Or wrap and store in a freezer safe container/bag for up to 3 months.

For more pancake recipes, click HERE!

Enjoy! And if you try these Lemon Blueberry Pancakes, let me know! Take a picture and tag me chirp or instagram!