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Blueberry Lemon Pancakes

We had quite a treat for breakfast this morning.  Delicious pancakes made with blueberries from the farmer’s market.  You can make these pancakes with any pancake mix.  We used Pamela’s Products (which is gluten free but has a touch of dairy).  I made a double-batch of pancakes which yielded 8 large pancakes.

2 cup Pamela’s Products gluten-free pancake mix
2 large eggs
1 3/4 cup water
2 teaspoons oil
1 cup blueberries, rinsed and patted dry
zest of one lemon
1/8 teaspoon ground cinnamon

Combine eggs, water and oil in a medium-sized mixing bowl.  Add in the pancake mix and stir until combined.  Gently stir in the blueberries, lemon zest and cinnamon.

Heat a griddle or skillet over medium heat.  Spray with spray oil.  Pour pancake batter onto skillet into 3″ pancakes.

Allow the pancakes to cook for 2-3 minutes, until you see small bubbles on the surface and the edges have firmed slightly.  Flip the pancakes and cook for 2 more minutes.

Remove from heat and place on a plate.  Serve with butter and maple syrup.

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2 Responses to “Blueberry Lemon Pancakes”

  1. Marianna Spano says:

    I tried these pancakes. I had to cut recipe for one. They were delicious. I do wish that recipes would be written for one.

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