Blueberry Lemon Pancakes

Blueberries are my everything right now.

Summer rolls around and I can’t help but throw them into drinks, ice cream, and even salads. I love all fruits equally, but the berry in blue just happens to be in my fridge at all times when they’re in season. Like a friend who knows me all too well, they’re there for me even when I didn’t realize I needed them.

These are in fact your classic blueberry pancakes – for once I haven’t tried anything funny with a recipe (other than add a little lemon zest). Though to be honest, it took everything I had not to mix bacon bits into the batter. That’s totally happening next time.

Because blueberry pancakes don’t really need gussying up. They’re beautiful just as they are, without even trying all that hard. The blueberries burst within their fluffy pancake batter prison and melt into small oases of pure purple bliss. Is that not enough to win you over?

For this recipe, I turned to my go-to fluffy pancakes, using lemons instead of oranges for a more delicate flavor. Lemon zest is the perfect wing-man to the puddles of blueberries, and together they’ll have you smitten in no time.

Blueberry Lemon Pancakes
by L.
Yields 16 4” pancakes

2 cups all purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 tsp salt

zest from 1 lemon
1/4 cup + 1 Tablespoon granulated sugar

2 eggs
1 cup plain yogurt
1/2 cup milk
1 teaspoon vanilla extract
juice from 1 lemon
1 cup blueberries

In a large bowl, combine the flour, baking powder, baking soda, and salt. Set aside. In a small cup, mix together the lemon zest and sugar until totally homogenous. This will smell heavenly.

In a medium bowl, whisk together the eggs, yogurt, milk, and lemon juice. Whisk in the lemon zest sugar, then add all these wet ingredients to the dry ingredients. Use a spoon or rubber spatula to fold everything together until just barely combined – don’t over mix or the pancakes will be chewy. The batter will be very fluffy.

Pre-heat a nonstick pan on medium heat for a few minutes. Once hot, spoon the batter on the pan. The batter is thick, so feel free to spread it around into a circular shape. Add a handful of blueberries to each pancake. After a few minutes, when the edges are dry and bubbles on the surface of the batter have popped, flip the pancakes and cook for 2-3 more minutes.

Serve finished pancakes with more blueberries and a generous drizzle of maple syrup. Freeze any left over pancakes – toast frozen pancakes twice and they’ll taste like new.