OK, let’s get real for a minute. I have a culinary confession… I love cake! Layer cakes, cupcakes, coffee cakes, if it looks like a cake or tastes like a cake… I love it! Muffins, breads, biscuits… You get the idea. So, what would you think is my breakfast of choice? Exactly! Pancakes.
We are a little picky about our pancakes though. My family doesn’t care for a heavy breakfast. I have been working on the perfect light and fluffy pancake and want to share our favorite with you. These fluffy Blueberry-Lemon Buttermilk Pancakes are bursting with fresh, plump berries and light lemony flavor. They come together in no time flat. You can cook them immediately, but I like to make them the night before and the next morning the batter is so airy that the pancake just about float away. They are perfectly delicious either way.
We serve them with our favorite homemade creamy lemon syrup, it is bright and lemony. Prepare it while the pancakes are cooking and the whole meal is ready in just half an hour.
So, do we all like cake? My husband is more of a cookie lover, but I think I am bringing them over to the dark side. When we sat down to eat last time, my 3 year old shouted “I LOVE CAKE.” Atta-girl!!!
These pancakes go from prep to plate in less than 30 minutes and will be on your table again and again.
With love from our Simple Kitchen to yours!
Fluffy Blueberry Lemon Buttermilk Pancakes
- 2 cups all purpose flour
- ¼ cup granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 2 eggs, beaten
- 2 cups buttermilk
- ¼ cup unsalted butter, melted
- ¼ tsp kosher salt
- ¼ cup lemon juice, fresh
- 2 Tbsp lemon zest
- 2 cups fresh blueberries
In a large bowl combine flour, sugar, baking powder and baking soda. Whisk to combine. Add eggs, buttermilk, butter, salt and lemon juice, lemon zest and blueberries. Stir until just combined. Do not over stir or you will have flat pancakes.
Ladle ¼ cup batter on a hot non stick skillet, over medium heat. Cook until pancakes are golden brown around the edge and bubble appear around the edges, about 3 minutes. Flip and cook until done, about 2 more minutes.
Serve and enjoy!
These are even better when you make the batter the night before.
They freeze perfectly. Lay them on a sheet pan in a single layer, not touching. Allow them to freeze for 4-5 hours. Remove from pan and stack them in a freezer bag. You can pull them out one at time and heat them in the microwave or oven for a fast homemade breakfast.
About the Author
Donna and Chad Elick are authors of the blog The Slow Roasted Italian. Donna is the recipe developer, cook and party planner, and Chad is the resident taste tester, photographer and designer. Creating delicious meals in a snap is what they do best, so pull up a chair and join them! For more, visit TheSlowRoastedItalian.com, and follow their weekly blog on Parade, The Simple Kitchen.