Bright and Sunny Lemon and Ginger Blueberry Buttermilk Pancakes

Brighten up your morning with blueberry buttermilk pancakes

I can’t think of anything that puts a spring in my step more than these blueberry buttermilk pancakes.
Normally I hate pancakes. I find most batches to be dull and dense and only palatable when soaked in heaps of salty butter and an avalanche of sticky maple syrup.
These buttermilk pancakes, on the other hand, are something else.  This breakfast recipe of fluffy buttermilk flapjacks are full of life.  They taste like a sunny Spring or Summer day when the sun is shining, the birds are chirping and everything is going my way.
Growing up, I loved blueberry pancakes.  My grandmother grew the fruit on bushes in her garden which she tasked us grandchildren to pick for her.  Our reward for our hard work was making pancakes with handfuls of blueberries thrown into them.
For me, nothing is better than fresh blueberries that burst in your mouth when you bite into them and bleed into beautiful purple pancake puddles. That addition alone was something that made pancakes (something I typically refused as a child) palatable for me.
As an adult, I now indulge whenever I can with fresh blueberry pancakes.  Only now I spice it up a bit with some fresh lemon and ginger thrown into the buttermilk batter.  The ginger spices it up and the lemon zest complements the tartness of the fresh blueberries, so it’s a good time all around.
blueberry pancakes on a plate with butter, honey and coffee

Buttermilk is best

Nothing is more of a bummer than dense and dull pancakes for breakfast.  So how to remedy this sad state and add a little fluff to flapjacks?  The solution is simple-always go with a buttermilk pancake batter.
If you don’t have buttermilk on hand like I sometimes do, no problem!  Just mix 1 tbsp of lemon juice or vinegar with 1 cup of milk, stir together and wait 10 minutes. It’s a great buttermilk substitute if you ever find yourself suddenly in need.
 flapjacks frying in a frying pan
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Bright and Sunny Lemon and Ginger Blueberry Buttermilk Pancakes


  • Author: Spicepaw
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: Serves 2-3 1x

Description

Fluffy blueberry buttermilk pancakes brightened up with lemon and ginger. Make your morning a little sunnier and tastier with this breakfast recipe! #breakfast #pancakes #blueberry #lemon 


Ingredients

Units Scale
  • 1 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 tbsp honey
  • 2 tbsp melted butter
  • 1 egg
  • 1 cup (240 ml) buttermilk
  • 1 tbsp finely grated lemon zest
  • 1 tbsp finely grated ginger
  • 12 handfuls of blueberries (about 125 g)

Instructions

  1. Mix together flour, baking powder, salt and baking soda together.
  2. Next, add the buttermilk, egg, honey, melted butter, lemon zest and ginger and mix together until thoroughly combined.
  3. Gently fold in the blueberries and let sit for 5-10 minutes. After 5-10 minutes, the batter should be slightly bubbly.
  4. Heat a tablespoon or so of butter or oil in a non-stick frying pan over medium/medium-low heat.
  5. Add a large spoonful of pancake batter to the pan and cook until golden brown on each side.
  6. Remove from heat and serve with a dab of butter and drizzle of honey.

Notes

If you don’t have buttermilk on hand like I sometimes do, no problem!  Just mix 1 tbsp of lemon juice or vinegar with 1 cup of milk, stir together and wait 10 minutes. It’s a great buttermilk substitute if you ever find yourself suddenly in need.

  • Category: Breakfast
  • Method: pan frying
  • Cuisine: American

Keywords: Blueberry Pancakes, buttermilk pancakes, blueberries, lemon, ginger, breakfast,

blueberry pancakes on a plate with butter, honey and coffee
blueberry pancakes on a plate with butter, honey and coffee

 

 

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Author: Natasha

I'm just a busy expat mom who has a psychological need to feed people. I enjoy learning about new cultures, (especially the food) and enjoy experimenting with new ingredients and spices

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