Meyer Lemon Blueberry Pancakes

Blueberry and lemon is a classic combination, as is blueberry and orange. A Meyer lemon, which is a hybrid of a lemon and mandarin orange, combines the flavors of the two citrus fruits. Naturally, it pairs beautifully with berries.

While plain old blueberry pancakes have always been a personal favorite, I’ve found that adding this citrus zest to the batter takes them over the top. In order to inject more Meyer lemon flavor into them, I skipped using buttermilk and made sour milk with the fruit’s juice instead. These”grownup” pancakes are perfect for a lazy Sunday morning breakfast or brunch with friends.

1 cup all-purpose flour

Zest of 1 Meyer lemon

1 Tbsp granulated sugar

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp table salt

1 Tbsp freshly squeezed Meyer lemon juice

1 cup milk

1 large egg

2 Tbsp vegetable oil

1 cup fresh blueberries, or to taste

1. Combine the Meyer lemon juice and milk in a large measuring cup. Let stand for 5 minutes to make sour milk (an alternative to buttermilk).

2. Meanwhile, whisk the flour, Meyer lemon zest, sugar, baking powder, baking soda, and salt together in a medium-sized mixing bowl. Make a well in the center of the dry ingredients.

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3. Once the sour milk is created, add the egg and vegetable oil. Whisk to combine.

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4. Pour the wet ingredients into the dry, and whisk together. Do not overmix—the batter should be lumpy.

5. Heat a griddle or skillet over medium-high heat. Grease the surface with cooking spray or melted butter, then pour roughly 1/4-cup measures of batter onto the hot surface to make 3-inch-sized pancakes.

6. Place the desired amount of blueberries onto each pancake. Gently press down on the berries using your finger to nestle them into the batter.

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7. After 2 minutes of cooking time on the first side (bubbles making their way to the surface of the uncooked batter are a great indicator that your pancakes are ready to turn over), flip the pancakes and cook 1 to 2 minutes more, or until each side is golden brown.