Buttermilk Blueberry-Lemon Pancakes

By MadisonMayberry
April 10, 2012
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Author Notes: Like many families, my husband and I have made a tradition of eating breakfast together almost every morning. And while I am happy to make breakfast for him on the weekdays, he knows that there are a small handful of things I'm willing to make in the morning: oatmeal with chia seeds, eggs with toast, or these pancakes, which are always a family favorite. MadisonMayberry

Serves: 3

  • 1 cup whole wheat pastry flour
  • 1/3 cup self rising flour
  • 1/2 teaspoon baking soda
  • 2 teaspoons granulated Stevia or granulated sugar
  • 1 1/3 cups buttermilk
  • 1/2 teaspoon lemon juice
  • 1 teaspoon grated lemon zest
  • 1 large egg
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup fresh blueberries
  • Maple syrup
  1. In a large bowl, combine the whole wheat four, self-rising flour, baking soda and stevia. In a second bowl, combine the buttermilk, lemon juice, lemon zest, egg and nutmeg. Beat until well-combined. Add the wet ingredients to the dry ingredients and beat until just combined.
  2. Lightly grease a nonstick skillet with butter. Heat over medium heat. Add batter, a 1/4 cup at a time, to the skillet. Sprinkle with some of the blueberries. When bubbles form on the surface of the pancakes, flip and continue to cook for about 2 minutes more. Serve with maple syrup.

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