Lemon Blueberry Pancakes

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Hey, friends! I hope y’all enjoyed the weekend {yes, I realize we’re still in the midst of the holiday weekend, but I’m assuming y’all are out and about enjoying it and not at home waiting for me to post again}. It’s quiet here at the Cove. Well, at least at my house. Boat loads of people have been cruising on by on their way to the lake and we’ve been watching boaters on the lake all weekend long. Last night we drove through the campground down at our park and it was nice to see it filled with happy campers! {nice for me at least-Thom’s a little bitter about people invading our space}

I have to work on the holiday itself so I’m soaking up every little minute of this holiday weekend at home. And, when I say soaking, I mean soaking in syrup. I picked up some fresh Arkansas blueberries and after inquiring about what I should do with them, I decided that, yes, pancakes sounded awesomely perfect for a lazy Sunday morning.

These were amazing. Seriously. Make these next weekend. Or for dinner tonight!

Lemon-Blueberry Pancakes
inspired by the ever-inspiring Pioneer Woman

2 cups pancake mix
1 1/2 cups milk {actually, fill just below 1 1/2. Make up the rest with lemon juice}
Juice of two lemons {my lemons were small}
Zest of two lemons
1 egg
3/4 cup blueberries
2 tablespoons butter, melted

Measure milk just below the 1 1/2 mark. Add lemon juice to bring it to 1 1/2. Add lemon zest and stir to combine. Beat egg into milk-lemon juice.

Pour milk mixture into the pancake mix. Stir til just combined. Do not over mix. Fold in blueberries. Add melted butter and stir to combine.

Ladle batter onto hot griddle and leave alone until tiny bubbles appear around the edges. Flip and cook just 30 – 45 seconds more. Remove from griddle and keep warm while finishing. Serve warm with butter and warm syrup!