Fun Fact - September 26th is National Pancake Day! Don and I celebrated by enjoying these delicious pancakes for dinner and, OH MY, these Lemon Blueberry Buttermilk Pancakes are da Bomb! Lemons and Blueberries are a match made in heaven! It is one of my most favorite flavor combos EVER, but I say that a lot haha! 

This beautiful breakfast will wake up your taste buds and put a smile on your face! What better way to start the day? or end it? This is delicious no matter what meal and even makes a wonderful dessert! These pancakes are soooo yummmy, you could even skip the syrup! But why on earth would you want to do that?? So...any questions about how good these are?

I didn't think so!

NOTE: Be sure to read through the directions for some good cooking techniques that will yield light and fluffy pancakes with a beautiful golden brown crispy outside!

Lemon Blueberry Pancakes

By Life Tastes Good
Published 09/26/2013

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup buttermilk
• 1 egg
• 2 tablespoons butter, melted and cooled
• 2 tablespoons finely grated lemon zest
• 1 pint fresh blueberries
• vegetable oil

Instructions

1. Heat a small skillet over medium heat. Best to have the skillet heated and ready so you can start making the pancakes as soon as the batter is mixed. I like to use a stainless skillet around 8 or 9 inches for best results. Non-stick pans are fine, but I like the crispier outside you get with the stainless steel. I don't like to use cooking spray as that seems to yield a blotchy outside which makes for ugly pancakes and nobody wants that! Butter, although tasty, burns too quickly so I avoid that for pancakes.
2. Combine 1 cup all-purpose flour, 2 tablespoons sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt in a mixing bowl. Stir with fork to combine.
3. Whisk 1 large egg with 2 tablespoons of melted and cooled butter into 3/4 cup of buttermilk and pour wet ingredients into flour mixture. Stir until just combined. Don't over mix. Lumps are okay. Fold in 2 tablespoons lemon zest.
4. To achieve a beautiful golden brown pancake, pour a little vegetable oil on a paper towel and coat the heated pan generously; be sure to get up the sides too. Use tongs to hold the paper towel so you don't burn your little fingers! You don't want the oil to pool at all as this will result in greasy, blotchy pancakes and that would be sad!!
5. Once you've coated the pan with oil, spoon about 1/4 cup of batter into pan. I use my spoon to spread the batter out a little and make it as nice and round as I can. Top pancake with blueberries as desired and cook for about 2 to 3 minutes or until the batter bubbles and is golden brown around the edges. Flip over and continue to cook for about 1 minute longer. Please don't press down on the pancake at any time! We want fluffy pancakes! Remove pancake and keep warm while you finish making the rest of the batter. Remember to re-oil the pan in the same manner prior to putting new batter in the pan.
6. NOTE: I use a small pan and make 1 pancake at a time. It works for me, but you can use a bigger skillet or a griddle and make 2 or 3 at a time if you prefer.

Yield: Serves 4
Prep Time: 10 mins.

Cook time: 15 mins.
Total time: 25 mins.


Recipe adapted from allrecipes.com Fluffy Pancakes