Lemon Pancakes with Blueberry Sauce

ORO di Oliva

1 Rating
Your morning pancakes with a twist!


  • 2 large eggs
  • 3 Tbsp Lemon Olive Oil
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • zest of 1 lemon
  • 1 Tbsp lemon juice
  • 1 ¼ cup milk
  • 1 ½ cup flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 Tbsp sugar
  • 2 Tbsp Blueberry Balsamic
  • ½ cup maple syrup
  • ½ tsp vanilla extract


  1. Combine eggs, lemon olive oil, 1 tsp vanilla extract, lemon zest, lemon juice and milk in a large bowl and whisk well.
  2. In another bowl mix flour, baking powder, salt, and sugar - if possible sift ingredients.
  3. Combine dry and wet ingredients in large bowl and mix quickly. A few small lumps are fine.
  4. Let batter sit to thicken a few minutes while making sauce.
  5. Lightly grease pan with a drizzle of lemon olive oil and pour ⅓ cup batter into pan warmed on medium heat. After about 2 minutes, when bubbles dot the surface of the pancake, flip and cook on other side for an additional 1-2 minutes.
  6. To make the sauce, combine balsamic, maple syrup, and ½ tsp vanilla extract in a small saucepan. Stir while heating over medium heat until warmed through.
  7. Serve the blueberry sauce over the pancakes.