These light and fluffy pancakes have wonderful blueberries and a surprising zip of lemon. If you like to keep things simple, you could make them without the lemon zest, but I personally really like it. The lemon gives the pancakes a fresh flavor, and enhances the blueberries. Try it either way.
They’re wonderful with blueberry syrup, but if you don’t happen to have that on hand, maple or vanilla syrup are also phenomenal! Here’s a link for my vanilla syrup recipe. I recommend it!
I have to say that blueberry syrup certainly has dramatic appeal. … Anyway, let’s get started.
- 1 cup flour
- 2 tablespoons sugar
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ cup buttermilk
- ¼ cup milk (may need another couple of tablespoons)
- 1 large egg (room temperature)
- 2 tablespoons butter, melted and cooled
- 1 teaspoon vanilla
- 1 teaspoon grated lemon zest
- 1 cup blueberries (fresh or frozen)
- Heat large skillet over medium heat (about 350 degrees F.).
- Combine flour, sugar, salt, baking powder, baking soda and lemon zest.
- Combine buttermilk and milk and microwave to bring to room temperature (20-30 seconds). Whisk in egg, butter, and vanilla. Then combine wet ingredients with dry ingredients, and whisk just until mixed. The batter should pour, not glug. Add additional milk, if necessary, but be careful. If it’s too runny the pancakes will be flat.
- Right before cooking, generously grease the griddle. Give it a few minutes to return to a uniform temperature.
- Pour batter onto hot griddle, and immediately sprinkle blueberries over uncooked side, pressing them into the batter. Cook pancakes 2-3 minutes per side, and serve hot.
- Yields 8-12 pancakes
Melt in microwave for 20-30 seconds
2 tablespoons of butter
Allow to cool about 10 minutes.
Wash and dry a lemon, and remove
1 teaspoon lemon zest
In a medium-size mixing bowl, combine
1 cup flour
2 tablespoons sugar
½ teaspoon salt
½ teaspoon baking powder
¼ teaspoon baking soda
In a 2-cup measure, combine
¾ cup buttermilk
¼ cup milk
1 large egg (room temperature)
2 tablespoons butter, melted and cooled
1 teaspoon vanilla
Beat gently with a fork until mixed.
Combine wet ingredients and dry ingredients, and whisk just until mixed. If the batter is too thick, add a couple more tablespoons milk.
Pour the batter onto the hot skillet, and …
… sprinkle washed (and dried) blueberries on top. Cook for 2-3 minutes per side, until golden.
Sprinkle with a few more blueberries, and serve immediately with butter and …
… blueberry syrup … or vanilla syrup … or maple syrup … whatever you like.
Dig in!