Monday, June 3, 2013

How to make The Fluffiest Blueberry Lemon Buttermilk Pancakes Ever

Pancakes are such a gift to breakfast time.  I love pancakes so much I try to dedicate Sunday breakfast to pancakes each week.  We love breakfast to be light.  Anything that will sit on you like a brick is not an option.  I worked on this recipe to create our fluffiest pancakes ever and added our favorite flavors.

The result is my favorite pancakes ever!

You are going to love them.


Yield: 6
Author: Donna Elick
Fluffy Blueberry Lemon Buttermilk Pancakes

Fluffy Blueberry Lemon Buttermilk Pancakes

Fluffy Blueberry Lemon Buttermilk Pancakes
Prep time: 999 MinCook time: 999 MinTotal time: 33 H & 17 M


  • 2 cups all purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 eggs, beaten
  • 2 cups buttermilk
  • 1/4 cup unsalted butter, melted
  • 1/4 teaspoon kosher salt
  • 1/4 cup lemon juice, fresh
  • 2 tablespoons lemon zest
  • 2 cups fresh blueberries


  1. In a large bowl combine flour, sugar, baking powder and baking soda. Whisk to combine. Add eggs, buttermilk, butter, salt and lemon juice, lemon zest and blueberries. Stir until just combined. Do not over stir or you will have flat pancakes.
  2. Ladle ¼ cup batter on a hot non stick skillet, over medium heat. Cook until pancakes are golden brown around the edge and bubble appear around the edges, about 3 minutes. Flip and cook until done, about 2 more minutes.
  3. Serve and enjoy!
  1. These are even better when you make the batter the night before.
  2. They freeze perfectly. Lay them on a sheet pan in a single layer, not touching. Allow them to freeze for 4-5 hours. Remove from pan and stack them in a freezer bag. You can pull them out one at time and heat them in the microwave or oven for a fast homemade breakfast.

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1 comment:

  1. Congratulations again Donna! This is an amazingly beautiful breakfast and your feature is completely awesome!


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