Lemon Olive Oil Pancakes and Blueberry Balsamic Topping

Blueberry pancakes are such a classic family breakfast. We've kicked up the flavor, freshness and the fluffiness with these Lemon Olive Oil Pancakes made with our Meyer Lemon Olive Oil then we cover them in a Blueberry Balsamic Vinegar. It's a simple and straightforward breakfast that it will soon be your weekend go-to. 

Syrup Ingredients:

  • 1 ½ cups blueberries (fresh or frozen)
  • ½ cup water
  • ½ – ¾ cup sugar (depending on sweetness of berries)
  • 4 TBS  Blueberry Balsamic Vinegar
  • 2 TBS cornstarch plus 2 TBS water

 Syrup Instructions:

  1. In a small sauce pan, heat the blueberries, water, sugar, and  Blueberry Balsamic Vinegar until boiling. Simmer for a few minutes.
  2. Make a slurry (semi-liquid mixture) with the cornstarch and 2 TBS of water.
  3. Add cornstarch mixture to blueberries and cook approximately 1 minute, until the mixture reaches a syrupy consistency. Be sure not to boil.

Pancake Ingredients:

  • 1 cup all-purpose flour
  • 1 TBS sugar
  • 2 tsp baking powder
  • ¼ tsp salt
  • Zest of one lemon
  • 1 cup milk
  • 1 egg
  • 2 TBS Meyer Lemon Olive Oil

Pancake Instructions:

  1. In a medium-mixing bowl whisk the flour, sugar, baking powder, salt, and lemon zest together.
  2. In a separate bowl whisk the milk, egg, and EVOO until well combined.
  3. Add the milk mixture to the dry ingredients and stir to combine. Do not over mix.
  4. Heat a large skillet over medium heat. Grease lightly with oil.
  5. Add ¼ cup of batter to pan, cook pancake until it starts to bubble on top and is lightly browned on the bottom, flip and cook the other side
  6. Repeat with remaining batter.


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