Fluffy Blueberry Pancakes

My favorite fluffy blueberry pancakes have double blueberry action with blueberries both on top and inside the pancakes with a hint of lemon.

I love pancakes. You know that Oprah meme about bread? That’s me with pancakes. Well… and bread.

I’ve also been paying closer attention to the food I’m eating. Looking at ingredients for preservatives and chemicals I can’t pronounce. One culprit: Bisquick. So I started a mission to create the perfect, clean, homemade pancakes that are as easy as Bisquick. Fluffy blueberry pancakes to be precise.

Mix a few dry ingredients, a few wet ingredients, pour some pancakes and add the blueberries.

Easy as… pancakes.

Now, these blueberries were the best I’ve had this summer. We bought 8 pints (!!!) from AT Buzby Farms at the Collingswood Farmers Market before running down to the beach for the day. We ate 2 pints within the first two days, just by snacking on them and I froze two for the winter (I’ll freeze lots more before the summer is over). I got in the habit of bringing a pint along with me to work to snack on throughout the day.

We’re also still on the one big jar of maple syrup we got on our vacation to Maine last summer. It’s certainly done us well, but now I wish I bought 5 more…

Fluffy Blueberry Pancakes

My favorite fluffy blueberry pancakes have double blueberry action with blueberries both on top and inside the pancakes with a hint of lemon.

• Author: Sarah
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings

Ingredients

• 1 1/2 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1 1/4 cups milk
• 2 eggs
• 3 tablespoons butter, melted
• 2 tablespoons lemon juice
• 1/2 tsp vanilla
• 2 cups blueberries, separated
• 1 tsp lemon zest
• Maple syrup, for serving

Instructions

1. In a small bowl, combine 1 cup blueberries with lemon zest and 1 tsp sugar. Set aside.
2. In a medium bowl, mix together flour, sugar, salt, and baking powder.
3. Stir in milk, eggs, melted butter, and lemon juice until well combined.
4. Heat a griddle or large skillet over medium heat. When hot, lightly grease and add batter in 1/4 cup scoops. Use the remaining cup of blueberries to dot the pancakes as soon as they’re poured in the pan.
5. Cook each side for 3-6 minutes, until lightly golden brown.
6. Top pancakes with sugared blueberries and maple syrup.