Lemon Blueberry Pancakes

By • April 11, 2012 • 1 Comments

7 Save


Author Notes: Every summer I pick and freeze a ton of blueberries precisely with the intention of making pancakes. See, come winter, I often crave pancakes. For dinner. Yes, I go home from work promptly at 5 pm (it's already dark, of course) and make a batch of pancakes stuffed with blueberries. I cover them with butter and maple syrup. I'm usually done and in my pajamas by 6. It's a tradition I will carry over to this summer, though these pancakes are good enough maybe I'll have to make a batch with some fresh blueberries, too.erinmcdowell

Serves 2

  • 2/3 cups all purpose flour
  • 3 tablespoons whole wheat flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch salt
  • 3 tablespoons melted butter
  • 1/2 cup buttermilk
  • 1 tablespoon lemon zest
  • 1/2 teaspoon vanilla extract
  • 1/2 cup blueberries (or more)
  • butter and maple syrup, for finishing
  1. In a small bowl, whisk the flours, sugar, baking powder, baking soda, and salt together.
  2. In another small bowl, whisk the butter, buttermilk, zest, and vanilla together.
  3. Combine the wet and dry ingredients, mixing just to combine.
  4. Heat a large skillet over medium heat. Spray with nonstick spray. Ladle the pancake batter into the hot pan, and dot generously with blueberries.
  5. Flip when the batter starts to bubble, cooking until the pancakes are golden brown and puffed, about 3-4 minutes per side. Serve with butter and maple syrup.
Jump to Comments (1)

Comments (1) Questions (0)

Default-small
Default-small
Default-small

over 1 year ago Abby

This recipe seemed strange to me without eggs and with double the butter:flour ratio I've used in other pancake recipes. Also, the ratio of wet:dry seemed low. I halved the butter to 1.5 tbsp., added 1 egg, and used 3/4 cup buttermilk. To increase the nutrition, I used 1/3 cup whole wheat pastry flour, 1/3 cup all-purpose flour + 3 tbsp. barley flour. The batter was too thick, so I added skim milk a little at a time to reach a good consistency (thin enough to pour, but thick enough to retain shape without spreading over the entire pan). In the end, my pancakes turned out quite well. The texture was great. The recipe may have been fine as written. If someone makes the recipe as written, I hope they comment so we know how they turn out!