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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!
Course Breakfast, Brunch
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Calories 1687kcal
Author Manju

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