Growing up on the east coast, I have always been fortunate enough to enjoy big, juicy and flavorful Maine blueberries when ever they were in season! As a little boy, I remember going to blueberry fields and picking them fresh right from the towering bushes. We would pick huge baskets full, and then turn them into homemade jam, pie's, blueberry syrup for ice cream, and my favorite blueberry pancakes!
While I can't (and won't!) say exactly how many blueberry pancakes I have eaten, I can honestly tell you they have never even come close to my Lemon Blueberry Pancakes! The flavor combination of blueberries, honey and lemon are the perfect paring to start your breakfast or brunch off on a high note! They are simple to prepare and ingredients are readily found at your local grocery.
Ingredients (serves 4 - 6)
Flour - 2 cups, all-purpose
Sugar - 1/4 cup
Baking Powder - 2 1/4 teaspoons
Baking Soda 1/2 teaspoon
Salt - 1/2 teaspoon
Honey - 3 tablespoons
Vanilla - 1 tablespoon, pure extract
Lemon - 1 medium, zested
Eggs - 2 extra-large
Buttermilk - 2 cups
Butter - 1 1/2 sticks, unsalted, divided
Blueberries - 1 1/2 cups, fresh
Preheat oven to 200 degrees F.
Combine theflour, salt, sugar, baking powder, and baking soda in a large bowl. Then add the eggs, buttermilk, lemon zest, honey, vanilla, and 4 tablespoons of melted butter to the dry ingredients and whisk together until the batter is smooth. Add blueberry and stir to incorporate. (Do not over mix, batter will be slightly lumpy)
Next, heat 2 tablespoons of butter in a large sauté pan over medium heat.
Using a ¼ measuring cup, scoop even amounts of the batter into the sauté pan (being careful to keep them from touching) and let each pancake cook for 3 to 5 minutes on each side, or until golden brown.
(The top of the pancakes will form bubbles and that generally means they are ready to flip.)
Place the cooked pancakes onto a sheet pan and transfer into the oven to ensure keep they stay warm while you cook the remaining pancakes.
After each batch of pancakes carefully wipe out the sauté pan (it’s hot!) with a paper towel, add another 2 tablespoons of butter and continue the same process until all pancake batter is used.
Serve with warm maple syrup and enjoy!