Blueberry pancakes


2 cups (150 g) all-purpose flour

¼ cup (50 g) granulated sugar

2 tsp (6 g) baking powder

½ tsp (2.5 g) baking soda

1 pinch salt

1 ¾ cups (450 mL) buttermilk

¼ cup (60 mL) vegetable oil

2 large eggs

1 tsp (5 mL) finely grated lemon zest

2 cups (250 g) fresh blueberries

Butter, for greasing the pan

Maple syrup, for serving


1. In a large mixing bowl, sift the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk the buttermilk, oil, eggs and lemon zest. Add this to the dry mixture and whisk just until blended, but a few lumps are still visible (this ensures you have not over-mixed the batter.)

2. Preheat a griddle over medium-high heat and lightly grease the pan. Drop ladles of batter onto the skillet, fitting in as many as the pan fits without crowding. Sprinkle blueberries on top of each pancake, letting them sink gently into the batter without pressing. Cook the pancakes for 3-4 minutes, until bubbles begin to appear and the pancakes looks matte at the edges. Flip the pancakes and cook another 2-3 minutes before removing to a place. Continue until all of the batter has been used.

3. Serve the pancakes immediately, with maple syrup.

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