These pancakes are the literal best. So fluffy and buttermilky and tangy and sweet(y) that I’m not even sure I can handle myself. My one regret with this recipe was that I didn’t make more and now I’m out of lemons and blueberries and that’s going to mandate a trip to the store so this can be my Saturday breakfast.
I have to give Kev some credit for these for his moment of genius. I was halfway through making the lemon batter for my original plan of Lemon Poppyseed Pancakes when I realized we only had a few poppyseeds left. You really can’t make Lemon Poppyseed pancakes without a healthy dosage of poppyseeds…not happening. Kev suggested we throw some blueberries in there instead and then the world changed. I was skeptical while the batter was sizzling on the griddle, because I had a bit of a challenge getting the cakes flipped without the blueberries flying every direction, but once that problem was solved and I took my first bite, I knew these would be making their appearance in the Van Slyke household for years to come. I feel like I’m cheating on my Coconut Chia Pancakes a bit, but they’ll understand, right?
These pancakes have been approved wholeheartedly and I’m 100% positive that they’ll be sneaking back onto our breakfast plates again this weekend.
- Combine all dry ingredients and gently whisk to combine.
- Add buttermilk, lemon zest, lemon juice, melted butter, egg, and vanilla. Stir until just combined.
- Gently fold in blueberries.
- Cook on hot griddle for approximately 2 minutes per side.
- Serve warm with maple syrup!
- Prep Time: 10 mins
- Cook Time: 5 mins