Lemon Blueberry Buttermilk Pancakes, fluffy, healthy and delicious, a great choice for breakfast or brunch to feed the whole family. These mini pancakes are made in a pancake pan, but they work as well in a regular frying pan too.
It's getting towards the berry season, and as much as I love them on their own, for a healthy breakfast or snack in between meals, there are so many pudding recipes that can be created using berries.
Blueberries are particularly sweet and delicious when they are in season. My Lemon Blueberry Crumble Pie uses the same lemon-blueberry combo in one spectacular dessert. And while I made my Quick and Easy Blueberry Muffins more often than I can remember, these blueberry pancakes have now earned their place on top recipes to make with blueberries.
Our pancake Saturday has been a tradition ever since my girls were toddlers, and while they prefer the Banana Chocolate Chip Pancakes (of course they do), it's nice to mix things up a bit sometimes.
Ingredients needed for blueberry pancakes
I usually use milk in pancakes, and while they still turn nice and fluffy, the buttermilk adds extra height and a subtle tanginess. The basic ingredients needed are:
- Self-raising flour - I find that the pancakes are a lot fluffier than with regular flour
- Bicarbonate of soda - the lactic acid in the buttermilk reacts with the bicarb of soda to get that fluffiness we need
- Lemon zest
- Blueberries - fresh
In this recipe, buttermilk plays an important role. However, if you don't have buttermilk, you can swap it for full-fat milk, and add baking powder to get the fluffiness.
Blueberries can be replaced with any other berries - just cut them into pieces, as bigger chunks won't give you even pancakes.
Step-by-step photos and instructions
- in a large bowl, sift the flour, add the bicarb of soda, and mix well
- in a jug, beat the egg, add the buttermilk and mix
- combine the dry ingredients with the wet ingredients, add the grated lemon and blueberries, and mix again
- heat up the pancake pan, spray with cooking oil spray, and add one tablespoon of batter to each of the 4 round shapes
- leave to cook for 1 minute until bubbles start forming on the surface, the flip them on the other side
- leave to cook for a further 1 minute
- serve the pancakes with maple syrup, honey or agave nectar
I did not add any sugar to the recipe, as I think they become sweet enough if you serve them with syrup or honey, but, if you prefer sweeter pancakes, you can add 1-2 tablespoons of sugar to the batter.
Or add a mashed banana instead of sugar, that's healthier choice and you still get the sweetness you are after. Do give them a go!
If you’ve liked this recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM , YOUTUBE and PINTEREST to see more delicious food and what I’m getting up to.
Lemon Blueberry Buttermilk Pancakes
- 1 pancake pan (it can be replaced with a regular non-stick frying pan)
- 1 cup self-raising flour
- ½ teaspoon bicarbonate of soda
- 1 egg
- 1 cup buttermilk
- 1 ½ cup blueberries
- lemon zest from one lemon
- cooking oil spray
- In a large bowl, sift the flour, add the bicarbonate of soda and mix well.
- In a separate jug, beat the egg well, add the buttermilk and mix.
- Combine the dry ingredients with the wet ingredients, add the grated lemon and blueberries and use a spatula to mix everything into a thick batter.
- Heat up the pancake pan on a low to medium heat, spray it with cooking oil spray, add one tablespoon of batter to each of the 4 circles, and leave to cook for 1 minute or until bubbles begin to form on the surface of the pancakes.
- Carefully flip the pancakes, and leave to cook again for 1 minute or until golden.
- Repeat with the remaining batter.
- Serve the pancakes hot with honey or the syrup of your choice.