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Home » Recipes » Course » Breakfast

Blueberry Lemon Buttermilk Pancakes

Published: Apr 18, 2014 · Modified: Jan 18, 2021 by Manju · This post may contain affiliate links · 1 Comment

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A sweet and tangy buttermilk pancake recipe with blueberries and lemon and topped with a delicious homemade blueberry lemon sauce!

Blueberry Lemon Buttermilk Pancakes - Cooking Curries - Spring Brunch (4)

My new favorite combination is lemon and blueberries!! I re-discovered the beauty and balance of this combination when I made the Blueberry Lemon Cream Cheese Danish and have been dreaming about it all day and night like someone in love!

Yes, I am in love! With lemons and blueberries! And of course, spring! And flowers and sunshine and walk in the sun with lil V and everything spring! It is just so good out here, (except for the last two days or so) that all I want to do is be outside.

Who cares if chores at home are piling up. I am glad my “boss” aka lil V wants to be out all the time and it is the perfect season for that! This just became is the best job ever!

Blueberry Lemon Buttermilk Pancakes - Cooking Curries - Spring Brunch (5)

I have been wanting to make some spring brunch recipes and what better than a blueberry lemon pancake. I used Bob’s Red Mill’s Buttermilk Wholegrain Pancake Mix as that is what I always use to make pancakes and they just come out so well.

I also made some blueberry lemon sauce with the leftover blueberries instead of the regular syrup. I was afraid that there was going to be too much blueberries and lemon but I have to say, there is no such thing as too much blueberries and lemon.

Blueberry Lemon Buttermilk Pancakes - Cooking Curries - Spring Brunch (3)

How to make blueberry buttermilk pancakes

  • Mix all the ingredients for the pancake, one by one until well incorporated.
  • Heat a griddle on low-medium heat. Put a dab of butter in the pan and pour a ladle full (roughly around ¼ cup or so) of pancake batter onto the griddle.
  • Once the surface starts to bubble and the bubbles break, flip the pancake over to the other side.
  • Let cook for half a minute or so.
  • Remove pancake from the griddle and repeat with the remaining batter.

To make the delicious blueberry lemon sauce

In a sauce pan, add the water. Crush the blueberries roughly by hand and add to the sauce pan. Add the remaining ingredients. Cook on medium heat for a couple of minutes, till the sauce starts to bubble. Switch off heat and keep the sauce aside.
Serve the sauce with the pancakes!

Blueberry Lemon Buttermilk Pancakes - Cooking Curries - Spring Brunch (2)

Blueberry Lemon Buttermilk Pancakes | Spring Brunch Recipe

A sweet and tangy buttermilk pancake recipe with blueberries and lemon and topped with a delicious blueberry lemon sauce!
4 from 1 vote
Print Pin Rate
Course: Breakfast, Brunch
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Calories: 1687kcal
Author: Manju
[recipe_key]

Ingredients

  • 2 cups Bob’s Red Mill Buttermilk Whole Grain Pancake Mix
  • 2 cups whole milk
  • 2 eggs
  • ¼ teaspoon salt
  • 3 tablespoon sugar
  • ½ lemon juiced
  • 1 lemon zested
  • ½ cup blueberries
  • ½ teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 tablespoon oil or butter
  • 1 tablespoon butter to cook the pancakes

For the Blueberry Lemon Sauce:

  • ½ cup blueberries
  • ½ lemon juiced
  • ¼ cup sugar you can use more if needed
  • 1 teaspoon vanilla extract
  • ¼ cup water

Instructions

  • Mix all the ingredients for the pancake, one by one until well incorporated.
  • Heat a griddle on low-medium heat. Put a dab of butter in the pan and pour a ladle full (roughly around ¼ cup or so) of pancake batter onto the griddle.
  • Once the surface starts to bubble and the bubbles break, flip the pancake over to the other side.
  • Let cook for half a minute or so.
  • Remove pancake from the griddle and repeat with the remaining batter.
  • To make the sauce:
  • In a sauce pan, add the water. Crush the blueberries roughly by hand and add to the sauce pan. Add the remaining ingredients. Cook on medium heat for a couple of minutes, till the sauce starts to bubble. Switch off heat and keep the sauce aside.
  • Serve the sauce with the pancakes!

Nutrition

Serving: 2pancakes | Calories: 1687kcal | Carbohydrates: 218g | Protein: 49g | Fat: 70g | Saturated Fat: 25g | Cholesterol: 591mg | Sodium: 2967mg | Potassium: 1546mg | Fiber: 12g | Sugar: 129g | Vitamin A: 2266IU | Vitamin C: 73mg | Calcium: 1188mg | Iron: 6mg
Tried this recipe?Mention @Cookingcurries or tag #cookingcurries on social media. We would love to take a look and share!
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Comments

  1. Melvin Valentine says

    February 06, 2021 at 10:33 am

    4 stars
    I used my own recipe and my rendition of this pancakes.

    Reply

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