Back to Blueberry Buttermilk Pancakes
All Reviews for Blueberry Buttermilk Pancakes
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 12
pancakes-ms109787.jpg
Ingredients
Ingredient Checklist
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1/4 teaspoon ground cinnamon
1 tablespoon sugar
1 cup fresh or thawed frozen blueberries
2 cups buttermilk (well shaken before measuring)
2 large eggs
Grated zest of 1 lemon
Vegetable oil, for cooking
Unsalted butter and pure maple syrup, for serving
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 12
pancakes-ms109787.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 12
Recipe Summary
Yield: Makes 12
Yield: Makes 12
Makes 12
pancakes-ms109787.jpg
pancakes-ms109787.jpg
Ingredients
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground cinnamon
- 1 tablespoon sugar
- 1 cup fresh or thawed frozen blueberries
- 2 cups buttermilk (well shaken before measuring)
- 2 large eggs
- Grated zest of 1 lemon
- Vegetable oil, for cooking
- Unsalted butter and pure maple syrup, for serving
Directions
Whisk together flour, baking powder, baking soda, salt, cinnamon, and sugar in a large bowl until thoroughly combined. Toss blueberries with 2 tablespoons flour mixture in a medium bowl and set aside. Make a well in the center of remaining flour mixture and add buttermilk, eggs, and lemon zest. Whisk together, gradually incorporating flour mixture, mixing just until combined; some small lumps should remain in the batter. Fold in blueberries. Let batter stand 10 minutes.
Preheat a double-burner griddle or a large cast-iron skillet over medium-high heat. Brush griddle with oil and ladle 1/3 cup batter per pancake onto griddle. When small bubbles appear across surface of pancakes and the edges lift from griddle, flip and continue cooking until pancakes are golden brown on the second side and are springy to the touch, about 3 minutes total. Serve with butter and maple syrup; then continue with the rest of the batter.
Reviews (6)
Add Rating & Review
66 Ratings
5 star values:
18
4 star values:
23
3 star values:
20
2 star values:
1
1 star values:
4
Reviews (6)
Add Rating & Review
66 Ratings
5 star values:
18
4 star values:
23
3 star values:
20
2 star values:
1
1 star values:
4
Add Rating & Review
66 Ratings
5 star values:
18
4 star values:
23
3 star values:
20
2 star values:
1
1 star values:
4
66 Ratings
5 star values:
18
4 star values:
23
3 star values:
20
2 star values:
1
1 star values:
4
66 Ratings
5 star values:
18
4 star values:
23
3 star values:
20
2 star values:
1
1 star values:
4
- 5 star values:
- 18
- 4 star values:
- 23
- 3 star values:
- 20
- 2 star values:
- 1
- 1 star values:
- 4
Martha Stewart Member
Rating: 5.0 stars
04/26/2020
I have made this recipe four or five times. Every time they come out light and fluffy and wonderful tasting. The lemon zest is wonderful! I beat the eggs, add liquids and mix the wet ingredients together first including the lemon zest and then add the wet ingredients to the dry ingredients to avoid over mixing and getting thin or hard pancakes. I always wait the 10 minutes to allow the baking powder to work with the wet ingredients and rise the batter. The pancakes are very thick and light!
This is my go-to pancake recipe!
Martha Stewart Member
Rating: 5 stars
04/16/2018
Funny that i've had this basic recipe for awhile and tweeked it to include cinnamon and 2 Tbsps of melted butter. This makes it amazing and perfect!
Martha Stewart Member
Rating: 1 stars
02/17/2015
Happy Pancake Tuesday Everyone! Got home from work today to make these pancakes for my wife - they were very interesting. I wouldn't call them pancakes exactly, they were more scone like in texture and density.
Martha Stewart Member
Rating: Unrated
02/17/2015
Made these pancakes tonight for dinner for my entire family…good flavour…everyone seemed to enjoy them. They certainly would travel well.. very sturdy.
Martha Stewart Member
Rating: Unrated
02/17/2015
Dear Martha,
Tried this recipe for the first time and was impressed with the flavour, but found it very odd that there was no butter or oil in these pancakes. Made them very dense… not fluffy at all! Great flavour but odd texture…
Martha Stewart Member
Rating: Unrated
06/22/2014
Excellent recipe! These were soo good!
Martha Stewart Member
Rating: 5 stars
07/07/2013
So often when I make blueberry pancakes, they are heavy and I have no urge to have seconds. I think that the addition of the lemon zest in this recipe makes all the difference in the world. I tested the recipe on my husband and son. Both agree! And they do go great with the oven baked Bacon Wrapped Sausages.
Martha Stewart Member
Rating: 5.0 stars
04/26/2020
I have made this recipe four or five times. Every time they come out light and fluffy and wonderful tasting. The lemon zest is wonderful! I beat the eggs, add liquids and mix the wet ingredients together first including the lemon zest and then add the wet ingredients to the dry ingredients to avoid over mixing and getting thin or hard pancakes. I always wait the 10 minutes to allow the baking powder to work with the wet ingredients and rise the batter. The pancakes are very thick and light!
This is my go-to pancake recipe!
Rating: 5.0 stars
Rating: 5 stars
04/16/2018
Funny that i've had this basic recipe for awhile and tweeked it to include cinnamon and 2 Tbsps of melted butter. This makes it amazing and perfect!
Rating: 5 stars
Rating: 1 stars
02/17/2015
Happy Pancake Tuesday Everyone! Got home from work today to make these pancakes for my wife - they were very interesting. I wouldn't call them pancakes exactly, they were more scone like in texture and density.
Rating: 1 stars
Rating: Unrated
02/17/2015
Made these pancakes tonight for dinner for my entire family…good flavour…everyone seemed to enjoy them. They certainly would travel well.. very sturdy.
Rating: Unrated
Dear Martha,
Tried this recipe for the first time and was impressed with the flavour, but found it very odd that there was no butter or oil in these pancakes. Made them very dense… not fluffy at all! Great flavour but odd texture…
Rating: Unrated
06/22/2014
Excellent recipe! These were soo good!
Rating: 5 stars
07/07/2013
So often when I make blueberry pancakes, they are heavy and I have no urge to have seconds. I think that the addition of the lemon zest in this recipe makes all the difference in the world. I tested the recipe on my husband and son. Both agree! And they do go great with the oven baked Bacon Wrapped Sausages.
All Reviews for Blueberry Buttermilk Pancakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Blueberry Buttermilk Pancakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
