Is there anything better than pancakes with freshly picked blueberries? I think not! These Lemon Blueberry Pancakes will really start you day off right! Each summer I look forward to blueberry season and quality time with the grandbabies picking and tasting as we attempt to fill our buckets before the heat and humidity kick into full gear on a sultry day. Early arrival is best to avoid complaints of the heat. Forever encouraging, I give frequent reminders of what our labors will yield: Fresh Blueberry Pie, Blueberry Waffles, Blueberry Banana Nut Muffins, Blueberry Pancakes, Blueberry Syrup…even Blueberry Smoothies!. The talk of, ” Can we leave yet? ” quickly diminishes. Today, the four of us are making memories. Here are a few of them below. The oldest was down the other row of bushes being elusive of the photos Gigi was snapping.
Here’s a bucket full of berries. Yum! The second wave of blueberries of the season were in the back of the farm so we trekked through the rows, as our feet were getting wet from the morning dew on the grass. These bushes had an abundance of blueberries as you can see.
This look speaks volumes of his fun-loving personality!
She patiently poses for a shot while modeling her patriotic attire.’
I’m sure they factor in what is being nibbled along the way into the cost of a pound of these blue yummy-nuggets! (You have to love how he chooses to put his clothes on backwards.. a lot…LOL)
Now, back to the kitchen we go! After gently washing the blueberries and removing any remaining stems, it’s time to put our hard work into mouthful’s of summer flavors. How shall we eat the fruits of our labor? Today, it shall be some pancakes! This recipe makes enough for seconds. Explore some of the other blueberry recipe options linked above to share with those you love or a friendly neighbor. Following the directions below, you can create a memorable summer breakfast.
For this recipe, I used my Greek Yogurt Pancakes recipe as its base, adding blueberries, lemon juice and a little zest. I usually oil the griddle lightly with coconut oil and a folded paper towel. A large ice cream-sized scoop is what I choose to use or you can use a small measuring cup to obtain your desired size of pancake. When the bubbles begin to appear towards the center, flip them over.
Enjoy these amazing Lemon Blueberry Pancakes.
- [b]Dry Ingredients[/b]:
- 1½ c. flour
- 3 T. sugar
- 2 t. baking powder
- ½ t. baking soda
- ½ t. salt
- Wet Ingredients:
- 3 eggs
- ¾ c. Vanilla or Lemon Greek Yogurt
- ¾ c. water
- 3 T. melted and cooled butter
- 1.c. blueberries
- 1 t. lemon zest
- 2 T. fresh lemon juice
- Whisk together dry ingredients.
- In another bowl, blend the wet ingredients.
- Blend the wet ingredients into the dry ingredients.
- Allow batter to rest for about 15 minutes.
- Using a large scoop, place batter on lightly oiled pre-heated griddle.(325-350 degrees)
- When bubbles appear around edges and start working their way towards the center, flip over,
- Remove from griddle when center bounces back when gently touched.
- Enjoy a mouthful!