📝 About This Recipe
These aren't just pancakes; they are a celebration of the humble berry, featuring a thick, pillowy crumb and a golden-brown crust. Infused with bright lemon zest and bursting with juicy, jammy blueberries, this recipe uses a classic buttermilk base to ensure a tender texture that melts in your mouth. Whether it's a slow Sunday morning or a festive brunch, these pancakes are the gold standard for fruit-forward breakfast comfort.
🥗 Ingredients
Dry Ingredients
- 2 cups All-purpose flour (spooned and leveled)
- 3 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Kosher salt
Wet Ingredients
- 1 3/4 cups Buttermilk (shaken, at room temperature)
- 2 pieces Large eggs (at room temperature)
- 4 tablespoons Unsalted butter (melted and slightly cooled)
- 1 teaspoon Vanilla extract (pure Madagascar vanilla preferred)
- 1 tablespoon Lemon zest (freshly grated)
The Fruit & Cooking Fat
- 1 1/2 cups Fresh blueberries (rinsed and dried thoroughly)
- 2 tablespoons Neutral oil or butter (for greasing the griddle)
For Serving
- 1/2 cup Maple syrup (warmed)
- 2 tablespoons Salted butter (for topping)
👨🍳 Instructions
-
1
Preheat your oven to 200°F (95°C). Place a wire rack on a baking sheet and set it inside the oven; this will keep your pancakes warm and crisp while you cook in batches.
-
2
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined and aerated.
-
3
In a separate medium bowl, whisk the eggs until the yolks and whites are fully integrated. Slowly pour in the buttermilk, melted butter, vanilla extract, and lemon zest, whisking until smooth.
-
4
Make a well in the center of the dry ingredients and pour in the wet mixture. Using a rubber spatula, gently fold the ingredients together until just combined. Stop as soon as you see no more streaks of flour; a few lumps are perfectly fine and necessary for fluffiness.
-
5
Let the batter rest for 5-10 minutes. This allows the flour to hydrate and the leavening agents to activate, creating a lighter texture.
-
6
Heat a large non-stick griddle or cast-iron skillet over medium heat. Test the heat by dropping a tiny bit of batter onto the surface; it should sizzle gently.
-
7
Lightly coat the skillet with a thin layer of oil or butter. Wipe away any excess with a paper towel to ensure an even, golden-brown finish.
-
8
Using a 1/4 cup measuring cup, pour the batter onto the griddle, leaving about 2 inches of space between each pancake.
-
9
Immediately sprinkle about 1 tablespoon of fresh blueberries onto each pancake. This ensures even berry distribution compared to mixing them into the batter.
-
10
Cook for 2-3 minutes, or until bubbles begin to form on the surface and the edges look set and matte.
-
11
Carefully flip the pancakes with a thin spatula. Cook for another 1-2 minutes on the second side until golden brown and cooked through.
-
12
Transfer the finished pancakes to the warm oven. Repeat the process with the remaining batter and berries, adding more oil to the pan as needed.
-
13
Serve immediately in stacks of three, topped with a pat of salted butter and a generous drizzle of warm maple syrup.
💡 Chef's Tips
Do not overmix the batter; overworking the gluten will result in tough, rubbery pancakes. If using frozen blueberries, do not thaw them first; rinse them in cold water until the water runs clear to prevent the batter from turning purple. Use a cast-iron skillet if possible for the most even heat distribution and superior crust. Room temperature ingredients (eggs and buttermilk) emulsify better, leading to a more consistent rise. For extra crispy edges, use a mix of butter and a tiny bit of vegetable oil on the griddle.
🍽️ Serving Suggestions
Pair with crispy thick-cut smoked bacon or savory breakfast sausage links. Serve alongside a fresh fruit salad with mint to cut through the richness. A hot cup of medium-roast coffee or a glass of cold, fresh-squeezed orange juice. Top with a dollop of Greek yogurt or whipped cream for a more decadent dessert-style breakfast. Drizzle with a little extra lemon juice over the maple syrup for a zesty kick.