Blueberry Pancakes

Perfect homemade blueberry pancakes that are buttery and have a hint of lemon to brighten them up.

I really love making homemade pancakes because they really aren't too many more steps than making them from a box. I personally love all sorts of pancakes including plain ones and fruit pancakes and dessert pancakes. I was excited to try these pancakes. They aren't fluffy like some of the other homemade pancakes I have made, but that isn't a bad thing. They are so buttery and remind me of pancakes I used to get with my mom from our hometown diner when I was a kid. They just kind of melt in your mouth. I love the little zip you get from the lemon zest. It really ties it all together.

(Print)
What you need:

• 1 3/4 cups all-purpose flour
• 2 Tbsp. sugar
• 1 tsp. baking powder
• 1/2 tsp. vanilla extract
• 1 1/2 cups fresh or frozen blueberries (I used the small frozen ones)
• 1/2 tsp. baking soda
• 1/2 tsp. salt 
• 2 large eggs
• 1 cup milk, plus some, if needed
• 1 cup sour cream
• 1 stick butter, melted
• 1/2 tsp. lemon zest

Directions:

1. Sift together flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
2. In another large bowl, whisk together the eggs. Then add milk, sour cream, half the melted butter, and vanilla. Whisk to combine.
3. Make a well in the dry ingredients and pour egg mixture into the well. 
4. Whisk until just combined and then fold in blueberries and lemon zest.
5. Heat a large griddle or skillet over medium heat and coat with some of the remaining melted butter.
6. Pour 1/4 cup of batter per pancake and let bubble on top before flipping to cook on the other side. Remove when both sides are golden brown.

Recipe from Food Network/Trisha Yearwood

These Hazelnut Pancakes are made with coffee creamer and are one of my favorite ways to make pancakes. Bet you can't say this ten times fast: Whole Wheat Blueberry Pancakes with Healthy Grain Clusters and a Cinnamon Greek Yogurt Drizzle. But who needs to say it when you're eating it?! I can't wait to make this recipe from Bake at 350.

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