Blueberry Lemon Pancakes

 These Blueberry Lemon Pancakes are so easy to make and packed full of fresh flavor!

 

*stock photo

 

Summer is coming and that means I will start seeing more and more blueberries at the market.  They are one of my very favorite fruits from breakfast to dessert.  I have always love blueberry pancakes, my dad used to make them all the time for us growing up. 

I’ve since found a way to enjoy these pancakes with my family and to share with yours!

Since many pancake recipes are very similar, I start with the “Simply Perfect Pancakes” base found at King Arthurs Flour website. I simply add a bit of lemon zest and blueberries as I’m cooking them on the griddle.

For a fun topping, try blending fresh blueberries with vanilla yogurt for a creamy twist!

Blueberry Lemon Pancakes

 

Blueberry Lemon Pancakes

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Ingredients

• 2 large eggs
• 1 1/4 cups milk*
• 3 tablespoons melted butter or vegetable oil
• 1 1/2 cups King Arthur Unbleached All-Purpose Flour
• 3/4 teaspoon salt
• 2 teaspoons baking powder
• 2 tablespoons sugar OR 1/4 cup malted milk powder
• Zest of 1/2 lemon (or 1 tsp lemon juice)
• 1 Cup Fresh Blueberries

Topping

• 1 Cup Vanilla Yogurt
• 1/2 Cup Fresh Blueberries

Instructions

1. Start by making the "Simply Perfect Pancakes" as directed o
2. n the King Arthur Flour website. (see link above)
3. Fold in lemon zest or lemon juice
4. Add blueberries individually to the batter after pouring batter into pan
5. To make topping, blend vanilla yogurt and blueberries in a blender until smooth. Add a touch of sugar if you like yours a bit sweeter!

Notes

• *Use 1 cup milk if you're baking under hot, humid conditions, or if you're going to let the batter rest longer than 15 minutes. Use up to 1 1/4 cups milk in cold, dry conditions.
• Do not add blueberries into batter in bowl. The juice will bleed turning your batter purple and changing the consistency. Add blueberries to each pancake while cooking for best results.