A sweet and tangy buttermilk pancake recipe with blueberries and lemon and topped with a delicious 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.
Blueberry Lemon Buttermilk Pancakes – The Recipe
Ingredients:
For the pancakes:
- 2 cups Bob’s Red Mill’s Buttermilk Whole Grain Pancake Mix
- 2 cups whole milk
- 2 eggs
- 1/4 tsp salt
- 3 tbsp sugar
- juice of 1/2 lemon
- zest of 1 lemon
- 1/2 cup blueberries
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1 tbsp oil or butter
To Cook: 1 tbsp butter (optional)
For the Blueberry Lemon Sauce:
- 1/2 cup blueberries
- juice of 1/2 lemon
- 1/4 cup sugar (you can use more if needed)
- 1 tsp vanilla extract
- 1/4 cup water
Method:
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 1/4 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!
Blueberry Lemon Buttermilk Pancakes | Spring Brunch Recipe
Ingredients
- For the pancakes:
- 2 cups Bob’s Red Mill Buttermilk Whole Grain Pancake Mix
- 2 cups whole milk
- 2 eggs
- 1/4 tsp salt
- 3 tbsp sugar
- juice of 1/2 lemon
- zest of 1 lemon
- 1/2 cup blueberries
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1 tbsp oil or butter
- To Cook: 1 tbsp butter optional
- For the Blueberry Lemon Sauce:
- 1/2 cup blueberries
- juice of 1/2 lemon
- 1/4 cup sugar you can use more if needed
- 1 tsp vanilla extract
- 1/4 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 1/4 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!
Leave a Reply