Lemon Scented Blueberry Pancakes



With Mother's Day just around the corner, I wanted to create the perfect breakfast. Thinking about what my own mom would like I knew it would have to include lemons and blueberries. So I came up with the most delicious pancakes ever. The combination is a match made in heaven. The lemon flavor is perfectly balanced and the blueberries just pop with flavor making these light and fluffy pancakes really perfect. I know my mom will love these and so will yours!


Ingredients for Lemon Scented Blueberry Pancakes:

2 cups flour

2 cups fresh blueberries, plus more for serving

4 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine Sea Salt

2 1/4 cups buttermilk

2 eggs

4 tablespoons unsalted butter, melted

1 tablespoon lemon zest, about 1-2 lemons

1/2 teaspoon vanilla

cooking spray

serve with butter and syrup


Time-Saving Tip: Measure out all of the dry ingredients the night before so they are ready to go in the morning.


Let's see what we need.


We're ready to make the pancakes.


Combine the flour, sugar, baking powder, baking soda, and salt in a bowl. Set aside.


Whisk together the buttermilk, eggs, melted butter, and vanilla.


Pour the wet mixture into the flour mixture. Stir just until combined. Do not over mix. The batter will be thick.


Heat the pan to medium heat. Lightly coat the pan with cooking spray. Add batter to the pan forming any size pancakes you would like. Once the pancakes start to bubble add the blueberries and then flip. If the bottoms of the pancakes are browning too quickly just lower the heat.


They're ready! These look so delicious that I can't wait to make them again.


Enjoy!

2018 Cranberry Walk