Description
A tangy-sweet breakfast sensation with fresh blueberries and zesty lemon in a fluffy buttermilk batter, delivering vibrant flavor without excess sugar. Ideal for quick, easy, or indulgent mornings.
Ingredients
2 cups all-purpose flour
1 ½ tsp baking powder
3 tbsp granulated sugar
1 tbsp lemon zest
3 tbsp lemon juice
2 large eggs (or flax eggs for vegan option)
1 ¼ cups buttermilk (whole milk + 1 tsp vinegar if substituted)
3 tbsp melted unsalted butter (or halal butter)
½ tsp salt
2 cups frozen wild blueberries (thawed)
Instructions
Whisk dry ingredients together: flour, baking powder, sugar, salt, and lemon zest.
In a separate bowl, mix wet ingredients: eggs, buttermilk, melted butter, and lemon juice.
Combine wet and dry mixes using a spatula (do not overmix).
Fold in thawed blueberries gently.
Let batter rest for 10 minutes to thicken.
Heat a nonstick griddle or skillet to medium (350°F/180°C), grease with butter or oil.
Portion ¼ cup batter per pancake, cook until bubbles form, then flip and cook 1-2 minutes on the other side.
Serve warm with optional powdered sugar and maple syrup.
Notes
Use fresh lemons for zest/juice to maximize flavor.
Thaw blueberries briefly to prevent steam pockets and bursting during cooking.
Adjust lemon juice quantity to taste.
Halal and vegan options available via substitutions.
Store leftovers airtight at room temperature for 6 hours or freeze up to 3 months.
Syrup and sugar-free toppings like fruit compote allow flexibility for dietary adjustments.
- Prep Time: 15
- Cook Time: 30
- Method: Pan-frying
- Cuisine: American