Blueberry Pancakes

Guess what?

It’s National Blueberry Pancake day!

I love me some blueberry pancakes. In fact, whenever I eat pancakes, you can bet they’re blueberry. I rarely eat any other flavor of pancake; even the regular ones.

In honor of today, I’m going to share with you my favorite blueberry pancake recipe. This one has a little surprise ingredient that really brightens up the pancake!

What I like best about pancakes is that they are super easy to make from scratch. And you can add healthier ingredients for less of a guilt factor. You can add:

• Flax seed
• Rolled oats
• Whole wheat flour
• Any but flour for a gluten-free option
• Sweet potato purée
• Nuts
• Fruit
• Chia seeds
• Etc, etc, etc

Plus, pancakes are good anytime of day. You can also make them ahead of time and save for another day. This recipe serves 6 at a serving size of 1 pancake per person.

Ingredients

• 3/4 cup milk
• 2 tablespoons white vinegar
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 2 tablespoons butter, melted
• 2 tablespoons freshly grated lemon zest (surprise!)
• 1 cup of blueberries (more or less depending on your preference)
• Cooking spray or butter for griddle pan (I prefer butter because it gives my pancakes a crispy, buttery edge)

Directions

• In a mug (or measuring glass), add your white vinegar to the milk and let sit. This will give you instant buttermilk!
• In a medium bowl, whisk together your flour, sugar, baking powder, baking soda, and salt.
• Add in your melted butter and egg and mix until well blended.
• Pour in your buttermilk (be sure to check that milk has curdled) and mix well.
• Lastly, add in your lemon zest and stir until well incorporated into the batter.
• Heat your griddle or pan to medium-high and spray with cooking spray or butter.
• Using 1/4 c measuring cup to spoon out batter and pour onto griddle/pan.
• Drop blueberries by handful onto pancake.
• When edges begin to crisp and air bubbles form (about 1-2 minutes), carefully flip pancake.
• Cook another 1-2 minutes and remove from griddle or pan.
• Continue cooking pancakes 1/4 cup of batter at a time, dropping blueberries onto pancakes as they cook.
• Serve with a pat of butter and your favorite syrup.

How do you like your pancakes? Let us know! We’re always looking for new recipes to try!