Simple enough for weekdays, yet these homemade pancakes feel indulgent enough for weekend brunch too! Pancakes are always so comforting and remind me of home and weekend mornings. My mom is the master of buttermilk pancakes, and when we stumbled across this recipe we HAD to make a version of it! I think most people would agree with me about loving a fluffy pancake…and boy are these fluffy. There is something magical about adding buttermilk into pancakes that makes little pillows of heaven. Then adding in the slight flavor of lemon with a sweetness of blueberry makes for a perfect pancake. I could not resist munching on these blueberries when making these. So fresh and flavorful! Not to mention they are loaded with antioxidants and are heart healthy. If you’re a big fan of lemon sweet treats like I am, make sure to check out my Lemon Blueberry Cookies, Lemon Cheesecake Bars, and Lemon Pound Cake! And if you need to make pancakes for a crowd, try my Sheet Pan Pancakes!
For the pancakes:
All-Purpose Flour: I’ve made these with white-wheat flour too and they turned out delicious. If you need a gluten free option, I recommend Bob’s Red Mill 1-1 gluten free flour. Sugar: A little sugar helps not only for flavor but helps to create a soft pancake and helps give you those crispy edges. Eggs: I stand by seperating yolk and whites and beating the egg whites with a hand mixer until you get soft peaks. Beating the eggs whites and folding them in is extra work, but it will help to make your pancakes fluffy & soufflé-like! Right before cooking, fold in the egg white peaks into the batter, it’s like folding in clouds! (see the video) Buttermilk: I love adding buttermilk to pancakes. The acid in the buttermilk actually kickstarts the baking soda into action for extra height and helps to create a fine and tender crumb. Whole Milk: I like to add a little milk in addition to the buttermilk for a soft, tender pancake. Grated lemon zest and juice: add more zest for more lemony flavor! I find that the zest of 1 lemon is usually enough. Other ingredients needed: vanilla extract, baking soda, baking powder, salt and butter
For the blueberry maple syrup:
Blueberries: I usually use fresh blueberries but you can use frozen as well. Maple Syrup: I recommend using real maple syrup, and not the pancake syrup. Butter: A subtle buttery flavor goes a long way in this syrup Cornstarch + water: whisking cornstarch and water together creates a slurry used to thicken the syrup Lemon Juice: the lemon juice balances out the flavors
