Lemon Blueberry Pancakes
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 large egg
- 1 tablespoon lemon, zest of, grated
- 3⁄4 cup buttermilk
- 3 tablespoons brown sugar, packed
- 2 tablespoons butter, melted and cooled
- 3⁄4 cup all-purpose flour, plus
- 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 cup blueberries
- 1⁄4 cup pecans, coarsely chopped
directions
- In a medium bowl, whisk together egg, lemon zest, buttermilk, brown sugar, and butter.
- Set aside.
- In a large bowl, combine flour, baking powder, and salt.
- Add dry ingredients to wet ingredients.
- Stir until just combines.
- Stir in blueberries and pecans.
- Spray a nonstick skillet with butter spray.
- Heat over medium high heat.
- When skillet is hot, add 1/4 cup of batter.
- Cook until the edges of the pancake bubble and burst.
- Turn over with spatula.
- Cook until underside is golden brown.
- Repeat with remaining batter.
- Serve with favorite syrup.
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Reviews
-
I saw that IHOP has a lemon blueberry pancake which sounds good, but I could only imagine tastes artificial. Better to make myself. I also cheated, but used Heart Healthy Bisquick mix. Topped with a thinned blueberry peach butter from Stonewall Kitchen. Thinned down jams are a great and easy sauce or topping for many things (ice cream!) Fantastic. Another pancake version is 1 cup blueberries, almond extract (1/2 tsp.) and cinnamon in the batter. The options are endless- try canned pumpkin and walnuts for a lovely fall pancake. Yummy!
Tweaks
RECIPE SUBMITTED BY
SnowHat
United States