Blueberry
Lemon Blueberry Pancakes
Popular on Food52
3 Reviews
Caitlin C.
September 10, 2015
These are delicious. As the others commented, we found the batter quite thick, and increased the buttermilk from 1/2 cup to 3/4 cup. The recipe yield (4) 5" pancakes, which was perfect for two people, so we'll keep this on file with a couple of adjustments to thin the batter and double the yield. Overall, light and fluffy but very flavorful.
Joana
February 8, 2015
just tried this, best pancakes ever ! but i had to use 1 cup of buttermilk instead of 1/2, besides that... perfect perfect :)
Abby
April 16, 2013
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!
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