A sweet and tangy buttermilk pancake recipe with blueberries and lemon and topped with a delicious homemade blueberry lemon sauce!
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!
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.
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 | Spring Brunch Recipe
Ingredients
- 2 cups Bob’s Red Mill Buttermilk Whole Grain Pancake Mix
- 2 cups whole milk
- 2 eggs
- ¼ tsp salt
- 3 tbsp sugar
- ½ lemon juiced
- 1 lemon zested
- ½ cup blueberries
- ½ tsp baking soda
- 1 tsp vanilla extract
- 1 tbsp oil or butter
- 1 tbsp 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 tsp 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!
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