Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...
These light and fluffy buttermilk pancakes are loaded with ripe summer blueberries and fresh lemon zest. Perfect for brunch or for a family breakfast.
Who doesn't love pancakes? We sure do! These are loaded with fresh organic blueberries and lemon zest, giving these fluffy hotcakes a sweet taste with a zing. Serve with warm maple syrup or top with whipped cream and powdered sugar.
Blueberry and lemon-scented buttermilk pancakes recipe
2 cups all-purpose flour
1/4 cup organic sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs or 4 egg whites
Zest of 2 small lemons
2 cups organic buttermilk
1/4 cup melted unsalted butter, plus extra for frying
1 cup fresh organic blueberries
Pure maple syrup
Whipped cream (optional)
In a large bowl, sift together the first five ingredients.
In another bowl, add the eggs, buttermilk and melted butter and beat until well incorporated.
Slowly add the wet ingredients to the dry. The mixture will be lumpy (be careful not to overmix). Overmixing makes the pancakes heavy and flat, not fluffy.
In a skillet over medium heat, add some of the extra butter and allow it to melt.
Pour 1/3 cup of the batter into the skillet, adding blueberries to each of the pancakes. Cook for two to three minutes on each side or until golden brown.
Top the pancakes with maple syrup or freshly whipped cream and powdered sugar.