Easy Blueberry Lime Pancakes with Orange Bourbon Butter

I’m not usually a sweet breakfast person but these little beauties are definitely worth changing things up. The tart blueberries and lime coupled with the sweet orange and maple butter is quite the perfect combination. Plus, by using a pancake mix it keeps things simple and fast – perfect for a quick Saturday morning breakfast and also elegant enough for guests.

These are your butter ingredients. By adding the sugar, it helps absorb the liquid.

Spoon the butter mixture into wax paper and wrap up like a candy.

Buttery, orange, bourbon perfection.

Adding lime to the pancake mixture adds such brightness to the pancakes.

Adding your sugared blueberries separately ensures even berry distribution.

Add the butter and drizzle your favorite syrup on top.

No words.

I had to! I hope you get a chance to try this out soon.

much love!
jess

PRINTRECIPE

Easy Blueberry Lime Pancakes
with Orange Bourbon Butter

For Pancakes
1 cup of Pancake Mix
½ cup of water, cold
½ cup of buttermilk
1 teaspoon lime zest
½ cup of fresh blueberries
1 tablespoon of granulated sugar
2 tablespoons butter, for griddle
Maple or regular syrup

Orange Maple Butter
1 stick of salted butter, room temperature
1 tablespoon of maple syrup
1 teaspoon of bourbon
1 teaspoon of orange juice
2 teaspoons of orange zest
2 teaspoons of powdered sugar

First, add the butter, maple syrup, bourbon, orange zest and sugar in a small bowl and mix using a rubber spatula. Scoop butter out on a sheet of wax paper and roll up making a 1 – 2 inch cylinder. Twist ends to seal in the butter mixture. Place in the freezer for 20 minutes or until hardened again.

In a small bowl, place the granulated sugar on the blueberries and set aside. For the pancakes, in a mixing bowl add the pancake mix, buttermilk, water and lime zest, whisk until combined.

Heat your griddle on medium high. Butter the griddle and then using an ice cream scoop or ladle, pour the mixture on the heated griddle. Spoon a few blueberries on top of each pancake. Once bubbles start to form around the edges, flip over and cook for an additional 1 to 2 minutes or until the pancake is cooked through. Remove from heat and place on a serving platter. Once you have made all of your pancakes, remove butter from freezer, unwrap and place on a butter dish. Serve with regular or maple syrup.

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