Breakfast is served with these blueberry pancakes with a touch of lemon flavor. With our Griddle, you can have diner-style pancakes without leaving your home or subjecting yourself to diner coffee. Make sure not to overmix your batter—you want it to be slightly lumpy as overmixing will make your pancakes gummy. Serve these fresh from the griddle topped with butter and maple syrup or amp up the berry flavor even more with a side of Stovetop Jam.
Made In Lemon Blueberry Pancakes
Breakfast, anyone?
Rhoda Boone
- 6 tablespoons unsalted butter, at room temperature, divided
- 1 ½ cups all-purpose flour
- ¼ cup sugar
- 1 ½ teaspoons kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 large eggs
- 1 ½ cups buttermilk
- 1 teaspoon vanilla extract
- ½ teaspoon lemon zest (optional)
- 1 cup fresh blueberries, plus more for serving
- Maple syrup (for serving)
Melt 3 Tbsp. butter in Stainless Clad Butter Warmer and add to a medium bowl, let cool slightly.
Whisk flour, sugar, salt, baking powder, and baking soda together in a large bowl. Add eggs, buttermilk, vanilla, and lemon zest to the bowl with the melted, cooled butter and whisk until well combined. Pour egg mixture into a bowl with dry ingredients and whisk to combine. Batter will be slightly lumpy.
Heat a Carbon Steel Griddle over medium heat until hot, 3–5 minutes; brush with a little butter.
Drop batter by ⅓ cupfuls onto griddle. Wait a few moments, then sprinkle blueberries into batter. Cook until bubbles form on the surface and pop, and the underside is golden brown, 2 ½–3 minutes.
Flip and cook until lightly browned on the bottom, 2 ½–3 minutes more, adjusting heat to make sure pancakes aren’t getting too brown before cooking through. Transfer pancakes to plates and brush with additional butter. Repeat with remaining batter and blueberries, brushing griddle with butter as needed.
Serve pancakes topped with more butter, blueberries, and maple syrup.
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