Lemon and blueberry are like a match made in fruit combo heaven. To me, there is nothing more refreshing than a pop of lemon zest in a recipe. Combine that with the tartness of the blueberries and you have perfection. And what better way to enjoy it than for breakfast?! These pancakes are fluffy and delicious. The blueberry sauce is the perfect compliment and doesn’t take long to make at all.
This recipe is a fun twist to traditional pancakes and will have everyone coming back for seconds… and thirds.. maybe even fourths ;)
- 1¼ cups all-purpose flour
- 1½ tsp. baking powder
- 2½ tsp. sugar
- ½ tsp. salt
- ½ tsp. baking soda
- 1½ cups buttermilk, plus 2 to 4 tablespoons if needed to thin the batter
- 1 tsp. lemon juice
- ½ tsp. lemon zest
- 2 T. vegetable oil
- 1 egg, lightly beaten
- 1½ cups blueberries
- 1 cup sugar
- 1 cup water
- 2 Tablespoons cornstarch
- 1 cup blueberries (fresh or frozen)
- 1 Tablespoon butter
- In a large bowl, combine flour, baking powder, sugar, salt, and baking soda and whisk to evenly distribute ingredients. Add the buttermilk, lemon juice, lemon zest, oil and egg. With a large wooden spoon, mix all ingredients and beat until smooth. Fold in blueberries. If batter seems to be too thick while you’re cooking the pancakes, add a little more buttermilk and mix well.
- Heat a skillet or a griddle over medium-low heat. Brush with a little oil or spray with nonstick cooking spray. Pour in batter to desired size. Let the batter start to show small bubbles on top before you turn the pancake over to finish cooking. Cook the pancakes until golden on both sides.
- In a medium saucepan over medium heat, cook water, sugar, and cornstarch until thickened. Stir in blueberries and simmer for 10 minutes. Add butter and stir until melted. Serve over the french toast.
Blueberry Sauce Recipe comes from this Overnight Blueberry French Toast Recipe