Lemon Blueberry Pancakes

Lemon Blueberry Pancakes


  • 1 Tbsp Sicilian Lemon White Balsamic
  • 2 Cups of buttermilk
  • 2 Cups unbleached, all-purpose flour
  • 1 Tbsp granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp table salt
  • 1 Large egg
  • Zest of 1 lemon
  • 3 Tbsp unsalted butter, melted and cooled slightly
  • 2 tsp vegetable oil
  • 1 cup fresh or frozen wild blueberries

Note: Before you begin, if you’re using frozen blueberries, rinse them under cool water in a strainer until the water runs clear and spread them out on paper towels to dry. This will prevent soggy pancakes and any bleeding.


  • Whisk together flour, sugar, baking powder, baking soda and salt in a medium bowl. 
  • Whisk egg and the melted butter with the buttermilk until they’re combined.
  • Create a well in the dry ingredients and pour in your buttermilk mixture.
  • Whisk very gently, using a light hand.
  • Sprinkle lemon zest over the batter and stir until just combined (expect a few lumps to remain.) 
  • Heat a large non-stick skillet over medium heat for 3 minutes. Add 1 tsp oil to the pan and brush to coat. 
  • Pour batter in 3 equal circles using ¼ cup of batter for each pancake. Sprinkle evenly with blueberries. 
  • Cook until large bubbles appear (about 1-2 mins) and then flip using a thin, wide spatula. 
  • Cook until golden brown on second side (about another 1-2 mins)
  • Serve hot and fresh
  • Cook the remaining batter using the previous steps and only as much vegetable oil as necessary. Serve with butter and real maple syrup
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