Every Sunday morning my family asks me to makes pancakes or waffles. Each and every Sunday I throw out a bunch of ideas for different flavours, but things always end the same, and they always want basic pancakes or waffles. Well this weekend I’m taking matters into my own hands and making these lemon-blueberry pancakes, it is Mother’s Day after all. Actually, better yet, they cake make them for me
The base of these pancakes are my usual go to buttermilk pancake made with all purpose flour and whole wheat flour, but I added some lemon juice, lemon zest, as well as some frozen wild blueberries. I love using frozen wild blueberries because they are nice and small which makes them perfect for adding to pancakes and you can always have them on hand. The pancakes are bursting with the bright fresh flavour from the lemon and have a great fruitiness and pop of colour from the blueberries.
There is no need for maple syrup with the gorgeous blueberry sauce that only takes minutes to make. You simply throw all the ingredients in a saucepan and cook for about 5 minutes and are rewarded with the most gorgeous coloured sauce. Adding lemon juice at the end of cooking prevents the lemon flavour from getting lost during cooking and really keeps the sauce bright and fresh. The sauce is not only good on pancakes, but would be perfect on waffles, ice cream, a simple cake, etc. The possibilities are endless!
A tender lemon buttermilk pancake loaded with gorgeous blueberries. The sauce is a gorgeous lemon blueberry sauce that is perfect over these pancakes but also over ice cream, cake, waffles, etc.
- 1 cup all-purpose flour
- 1 cup whole wheat flour (I used ww pastry flour)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoons sugar
- 2 to 2 1/2 cups buttermilk*
- 2 large eggs
- 4 tablespoons melted unsalted butter, plus additional for greasing griddle
- 2 tablespoons lemon juice, about 1 lemon
- zest of 1 lemon
- About 1/2 to 1 cup blueberries
- 2 cups frozen or fresh blueberries
- 2 teaspoons corn starch
- 1/4 cup water
- 1/3 cup sugar
- zest or 1 lemon
- 2 tablespoons fresh lemon juice
- Preheat griddle or frying pan to medium heat. Preheat oven to 175F to keep pancakes warm.
- In a large bowl, whisk together both flours, baking powder, baking soda, salt, and sugar. In a large measuring cup, whisk together the buttermilk, eggs, lemon zest, and lemon juice. Add the buttermilk mixture to the flour mixture, then pour in the melted butter. Whisk until just combined. The mixture will be a bit lumpy.
- Pour out about 1/3 cup of batter, and sprinkle top with desired amount of blueberries. Cook until cooked around the edges and top of pancake has bubbled. Repeat with remaining batter.
- In a medium non reactive saucepan, combine the blueberries and sugar. Cook over medium-high heat, stirring often until blueberries have released their juices. In a small bowl mix together cornstarch and cold water, add the mixture to the blueberries while mixing and cook at high heat until the mixture has bubbled and thickened, about 2 minutes. Remove from the heat and add the fresh lemon juice. Store remaining sauce in an airtight container in the fridge.
For the pancakes- for a thicker pancake use 2 cups of buttermilk and for what is pictured use 2 1/2 cups for a thinner moister pancake. I like somewhere in between the two. I used frozen wild blueberries for the pancakes and sauce.