• Prep Time: NA
  • Cooking Time: NA
  • Serves: 4

Lemon Blueberry Pancakes

Category: Pancakes & Waffles

 Ingredients List

  • 1/2 cup buckwheat flour
  • 1/2 cup all”“purpose flour
  • 1 tsp baking powder
  • 2 tablespoons sugar
  • 1 tsp salt
  • 1/4 cup unsalted butter, melted (I like to use Kerrygold Irish butter here, such a strong flavor)
  • 1 cup buttermilk
  • 2 eggs
  • zest from one lemon
  • 1 teaspoon vanilla extract
  • 2”“3 cups blueberries (if using frozen, just make sure to thaw before using)


In a large bowl, whisk together the buttermilk, eggs, butter and vanilla. Set aside. In a smaller bowl, stir together all the dry ingredients. Pour the dry into the wet, mixing until just combined. Let sit for about five minutes. Meanwhile, put a large skillet on the stove on medium heat. When hot and sizzling, grease the pan and ladle about 1/4 cup of batter for each pancake. Carefully place blueberries into pancakes at this point, pressing them into the batter. Cook until bubbles are formed, flip and cook about 1 minute more. Keep warm in a 200°F oven until ready to serve.

Serve with plenty of maple syrup, extra blueberries and a cup of strong coffee.

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