The other day, I achieved the impossible. I actually managed to convince my mom to make Lemon Blueberry Buttermilk Pancakes for dinner. Now, I realize that doesn’t sound overly impressive from the get-go, so allow me to explain my reasons for busting out the happy dance on a recent Sunday afternoon.
See, my mom makes some killer pancakes. Killer. She would always make them for me on the weekends when I was growing up, and I’d enjoy a pretty impressive stack given my rather tiny size while I sat on the couch in my pyjamas watching Saturday morning cartoons. Rugrats and Duck Tales were my favorite. But I digress.
So those were the good old days. Literally. The pancake eating stopped when I moved out on my own because Mom was no longer around to make them for me, and try as I might, I could never make the quite like she did. Moms and their magical powers… I swear.
Fortunately, she did say I could come over for breakfast on the weekends, and she’d whip me up a batch. Unfortunately, I can’t usually make it out there for breakfast and only end up over there for dinner on Sunday nights… which would be fine if it wasn’t for the fact that my mom is not a member of the breakfast for dinner fan club. Unlike me, a girl who has no problem eating things like oatmeal, pancakes, or cereal for dinner several nights a week, partially because I’m lazy, and partially because breakfast foods are my favorite, and they just straight up taste delicious.
But I digress. Back to these buttermilk pancakes. Maybe it was because she was tired of me constantly asking for them, or maybe it was because she felt bad for me after I had a particularly stressful week, but lo and behold, when I asked her what we were having for dinner the next time I was coming over, pancakes were on the menu. Insert happy dance here
You guys… I wish you could smell these. Or poke them. Seriously. These buttermilk pancakes are so ridiculously fluffy, that they spring back up as soon as you poke them. And please don’t ask me why I poke my pancakes. If we start talking about all my strange behaviors then we’d be here all day, and I’m pretty sure you have better things to do than listen to me go on about the fact that I poke pancakes and sometimes eat rice with jam. Better things like whipping up a batch of these amazing pancakes.
They’re soft. They’re fluffy. They’re full of flavor. They’re everything you could possibly want in a buttermilk pancake, especially if you’re a fan of the lemon blueberry combination. These use buttermilk to make them extra soft, but you could easily sub that out with an equal amount of plain yogurt for an equally awesome batch. They’re so good that I don’t mind eating them just as they are, but sprinkling the with powdered sugar just takes them to a whole new level of deliciousness. The only thing I can’t guarantee is Mom’s magic touch, but they’re still pretty darn fabulous even without that…
Ingredient For Lemon Blueberry Buttermilk Pancakes
- 1 cup (0.24 l) all-purpose flour
- 2 tsp. Baking powder
- rind of ½ lemon
- 1 Tbsp. Powdered sugar
- 1 egg, lightly beaten
- 1 Tbsp. Lemon juice
- ½ cup buttermilk
- ½ cup frozen blueberries
- In a large bowl, sift together flour and baking powder. Stir in the lemon rind and sugar and mix until everything is well combined.
- Add the eggs and lemon juice and gradually whisk in the buttermilk to make a smooth batter. Fold in the blueberries.
- Heat a large non-stick pan and rub it with paper towel drizzled with oil. Drop spoonfuls of the batter your pan, and cook for 2-3 minutes, or until bubbles form on the surface and the underside begins to turn golden brown. Flip pancakes and cook on the other side for an additional 2 minutes. Transfer to a plate lined with a paper towel and repeat until entire batter has been used up.