Lemon Blueberry Pancakes

I found this recipe on line and the name caught my eye. I only changed it a tiny bit, using all purpose flour instead of half whole wheat. The final answer...these were more crepe like, than pancake. That means, I liked them better, which is strange because I don't like crepes..go figure;)

The only issue I had was that the batter didn't bubble up to let you know that it was time to flip. You had to check to see if they were browning and go from there. I would say it was about three minutes each side. I used a griddle set at 350 (I tried different temps and this appeared to be the one that worked the best). If I was doing them on the stove, I'd go medium heat.

Here's what you'll need:

2 C Flour
1/3 C Sugar
1 t Sea Salt
1 t Baking Powder
1/4 t Cinnamon
2 1/4 C Buttermilk
2 Eggs
2 T Butter melted
Zest from 1 1/2 Lemons
2 1/2 C Blueberries

In large bowl mix your wet ingredients and zest until well mixed. Add the dry until just combined, a few lumps are ok, don't overmix). Leave blueberries OUT.

Heat griddle over medium heat and brush with butter (yes, I did this for this recipe instead of my handy cooking spray~I think the spray would have worked fine). Drop 1/3 C batter onto skillet and throw some blueberries on top. Gently press berries into pancakes. Cook pancakes until underside is a deep golden, reduce heat to low, flip and cook for two minutes more (I didn't reduce the heat).

Zest your lemons

They didn't bubble like normal pancakes,
Breakfast is served

Pancakes

It is what's for dinner around our house about twice a month. If I'm feeling sassy, they might get some fried Spam or bacon but most the time, it's just pancakes. A carb friendly dinner for my active kids.

The left overs go into a ziploc and the kids reheat for breakfast. Put pancakes on a plate, cover with a paper towel and zap for about 30 seconds.

ALSO..this is my favorite recipe but if we're busy...the recipe on the side of the Bisquick box makes decent pancakes. I've included my favorite recipe because it shows you when to flip a pancake so you don't have mushy ones.

1 1/2 C Milk ~ I've used Buttermilk and that's good too
3 T Butter
1 Egg
3 t Vanilla

1 1/2 C Flour
1/4 C Sugar
4 t Baking Powder
1 t Salt

Melt butter with milk in microwave for about 1 minute until butter is melted. Add Vanilla and Egg. Whisk to combine.

Add dry ingredients and whisk until combined. Let sit for 5-10 minutes. Heat your griddle to 325 or on the stove a med-high heat. Drop batter by 1/4 C onto griddle. Cook a minute or two until batter starts to bubble. Flip and cook another minute. Serve with butter and syrup.

People flip too soon. See the bubbles that are starting to pop? That's how you know it's time to flip.

I also make bite size ones for the kids. Started doing it when they were little so I wouldn't have to cut them and now Claire requests them this way.

Nice and golden brown, just flip and let the other side cook.

Breakfast is served

Lemon Blueberry Pancakes

I found this recipe on line and the name caught my eye. I only changed it a tiny bit, using all purpose flour instead of half whole wheat. The final answer...these were more crepe like, than pancake. That means, I liked them better.

The only issue I had was that the batter didn't bubble up to let you know that it was time to flip. You had to check to see if they were browning and go from there. I would say it was about three minutes each side. I used a griddle set at 350 (I tried different temps and this appeared to be the one that worked the best). If I was doing them on the stove, I'd go medium heat.

Here's what you'll need:

2 C Flour
1/3 C Sugar
1 t Sea Salt
1 t Baking Powder
1/4 t Cinnamon
2 1/4 C Buttermilk
2 Eggs
2 T Butter melted
Zest from 1 1/2 Lemons
2 1/2 C Blueberries

In large bowl mix your wet ingredients and zest until well mixed. Add the dry until just combined, a few lumps are ok, don't overmix). Leave blueberries OUT.

Heat griddle over medium heat and brush with butter (yes, I did this for this recipe instead of my handy cooking spray~I think the spray would have worked fine). Drop 1/3 C batter onto skillet and throw some blueberries on top. Gently press berries into pancakes. Cook pancakes until underside is a deep golden, reduce heat to low, flip and cook for two minutes more (I didn't reduce the heat).

Zest your lemons

They didn't bubble like normal pancakes,
Breakfast is served

Pancakes

I was excited to make the sour cream pancakes for breakfast when Claire said, "Mom, could you not make those "new" pancakes and make the old ones".

Never really loving pancakes, I always tweak my recipe a bit and this time I added more sugar and vanilla and I let the batter sit for a bit to rest and rise. And, we all loved the end result. Hope you do too.


1 1/2 C Milk
3 T Butter
1 Egg
3 t Vanilla

1 1/2 C Flour
1/4 C Sugar
4 t Baking Powder
1 t Salt

Melt butter with milk in microwave for about 1 minute until butter is melted. Add Vanilla and Egg. Whisk to combine.

Add dry ingredients and whisk until combined. Let sit for 5-10 minutes. Heat your griddle to 325 or on the stove a med-high heat. Drop batter by 1/4 C onto griddle. Cook a minute or two until batter starts to bubble. Flip and cook another minute. Serve with butter and syrup.

People flip too soon. See the bubbles that are starting to pop? That's how you know it's time to flip.

I also make bite size ones for the kids. Started doing it when they were little so I wouldn't have to cut them and now Claire requests them this way.

Nice and golden brown, just flip and let the other side cook.

Breakfast is served

Sour Cream Pancakes

I broke my waffle maker a couple of months ago and have yet to find a replacement I like so, I've been on a quest to find something that both my kids and myself like to have for breakfast.

I've never been a pancake girl. I've never liked the texture. Pioneer Woman was talking about a recipe she has in her cookbook for Sour Cream Pancakes. I have stopped buying cookbooks and actually just got rid of a bunch so I was debating what to do. Guess what?? Someone else who has a blog made them and provided the recipe! She was not exaggerating how good they were. Very light and the texture is not like regular pancakes. My son had his best friend over and they ate the whole batch. Not wanting to make any assumptions since they are growing boys I asked if they liked them, they both said they were the best pancakes they've ever tasted. Next time I'll double the recipe so I get more than the one I had to steal in the kitchen;)

Here's what you need
1 C Sour Cream
2 Eggs
1 t Vanilla
7 T Flour
1 T Sugar
1 t Baking Soda
1/2 t Salt

Mix it all up and you're ready to get started. Heat your griddle until a drop of water sizzles away. Melt a pat of butter and put 1/4 C per pancake. Cook until they start to bubble. Flip, cook for about a minute and serve with your favorite syrup or topping.

I didn't get a photo since the boys ate them so quickly but this is what they looked like. Thanks http://phemomenon.blogspot.com for the recipe and photo

Oven Pancakes

I put together an Alumni Cookbook a few years ago as a fundraiser for the High School I graduated from. Apple Pancakes came from one of the girls I used to dance with and I had to give them a try right away. We make them probably once a month during the winter months because my daughter LOVES them. I call them Oven Pancakes now because my son doesn't eat cooked apples. They also like to see them all puffed up in the oven while they are cooking.

The nice thing about these are you can use any fruit you want or leave them plain and they are still a tasty and easy breakfast.

Oven Pancakes
4 T Butter
4 Eggs
3/4 C Milk
3/4 C Flour
1/2 t Salt
2 Apples peeled and thinly sliced ~ optional
Handful of berries ~ optional
1/4 C Sugar
1/4 t Cinnamon

Heat oven to 400. Place 2 T of butter in a 9 inch pan, you'll need two pans. Melt butter in heated oven. Remove pans, swirl melted butter, spray edges with cooking spray. Arrange apple slices or berries in bottom of pan.

Mix Eggs and Milk. Add flour and salt. Combine well. Divide batter evenly and pour over fruit.

Mix Cinnamon and Sugar. Sprinkle half the mixture over each pan. Bake 20-25 minutes until puffed and golden brown. Serve immediately with butter and/or syrup.
Here's your ingredients.
I opted to use four 6" pans with 1 T of butter per pan so everyone could have their own flavor.
Whisk your wet ingredients. After they are mixed well, dump in flour and salt and whisk again. The batter is pretty runny, not like your typical pancake batter.
Pick your pleasure. We have two plain, one with blueberries and one with apples.
Divide your batter and sprinkle with cinnamon/sugar mixture. I decided after I took the photo to have apples and blueberries and threw a few in..that's why the photo doesn't match;)
Here they are puffed and almost finished in the oven.
Remove from oven, loosen with a spatula and transfer to plate.
Breakfast is served! Enjoy!!