Recipe

Blueberry Buttermilk Pancakes Recipe

Add Step-by-Step Photos	Staceyfish / All my dishes 2 years, 4 months ago This recipe makes absolutely heavenly blueberry pancakes, the likes of which you'll never get in a restaurant. The batter and pancakes are light and fluffy with a rich flavor slightly reminiscent of lemon without any of the sourness. Make the panca... More Prep:5m Cook:15m Servings:4	Staceyfish
	blueberry buttermilk pancakes lemon cornmeal breakfast sweet

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Ingredients

1 cup all-purpose flour

1/2 cup yellow cornmeal, preferably stone-ground

1/4 cup sugar

1 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 1/4 cups buttermilk

4 tablespoons (1/2 a stick) butter, melted

2 large egg yolks

1 1/2 teaspoons finely grated lemon zest

2 large egg whites

1 cup fresh or frozen blueberries

Directions

Preheat your griddle to 350 degrees.

In a large bowl, whisk the flour, cornmeal, sugar, baking powder and soda, and salt together.

In a smaller bowl, whisk together the buttermilk, butter, egg yolks, and lemon zest.

Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined.

On high speed, beat the egg whites until they have formed peaks that are stiff but not dry. Fold them into the batter until just combined.

Fold in the blueberries.

Spoon 1/3 cup batter onto the griddle for each pancake. Cook until the top of each pancake is speckled with bubbles and some of them have popped. Flip the pancakes and cook until the underside is lightly browned. Serve immediately or keep warm in a 200 degree oven while you finish cooking the rest of the batter. Serve with maple syrup, honey, or blueberry sauce, or plain. Makes 12 pancakes.

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Comments

borinda 2 years, 4 months ago said:
These look and sound heavenly. I've printed the recipe to make when I bother to make a 'real" breakfast one weekend. The addition of the lemon zest must add a bit of zip and enhance the flavor. Great share.

staceyfish 2 years, 4 months ago said:
Borinda: the lemon zest is definitely detectable, but you just get a warm, pleasant taste of it rather than the punishing sourness. I hope you like the recipe as much as I do!

michellem 2 years, 4 months ago said:
Thank you for sharing. We are getting ready to go to the Oregon coast where we always make blueberry pancakes. WE pick the blueberrys ourselves and than bake up some breakfast. I will use your recipe this time!~M

krumkake 2 years, 4 months ago said:
Your pictures tell it all - these look absolutely heavenly!

zena824 2 years, 4 months ago said:
These look so yummy... i want these for breakfast in the morning.....

wxlily 1 year, 9 months ago said:
I made these this morning and my family went nuts. I omitted the lemon zest because my picky kids and their tender palates would have picked up the lemon zest and found an "issue" with them and then the whole morning would have gone downhill. I left the blueberries out of the first few (for the youngest) but man oh man these are the finest pancakes I have ever made. Highly recommended by ME!

gagagrits 4 months ago said:
I use to have a great recipe with corn meal and lost it,,, I will definatly try yours....:)

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