Blueberry Lemon Pancakes Recipe

Description

Fluffy pancakes with a citrusy, fruity drizzle for a gourmet breakfast!

Ingredients

• Pancake Batter:
• 1 ½ c. all-purpose flour
• 2 Tbsp. sugar
• 1 tsp. baking powder
• ½ tsp. baking soda
• ¼ tsp. salt
• 1 c. buttermilk
• 1 large egg
• 1 Tbsp. Olive Basin Lemon Olive Oil
• 1 tsp. vanilla extract
• Zest of 1 lemon
• ½ c. fresh or frozen blueberries
• For the Drizzle:
• 2 Tbsp. Olive Basin Lemon Olive Oil
• 2 Tbsp. Olive Basin Blueberry Balsamic Vinegar
• 1 Tbsp. honey

Instructions

In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, mix buttermilk, egg, Lemon Olive Oil, vanilla extract, and lemon zest. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the blueberries. Heat a skillet over medium heat and lightly grease with oil or butter. Pour ¼ cup batter per pancake. Cook until bubbles form, then flip and cook until golden brown. In a small bowl, whisk together Lemon Olive Oil, Blueberry Balsamic, and honey for the drizzle. Serve pancakes warm, drizzled with the blueberry-lemon mixture.

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