Raise your hand excessively if you love blueberry pancakes! This is a short and clean blueberry pancake recipe with buttermilk taught to me years ago through my younger friend Audrey. Buttermilk is a classic component in pancakes, including each with a mild tang in flavor and some acidity for leavening. We do not always have buttermilk inside the refrigerator, even though, however, you may effortlessly replace it with a few diluted undeniable yogurts.
How to Make Blueberry Pancakes Fluffy
Do you already know the name of the game to making these blueberry pancakes thick and fluffy? Just resist the urge to overblend the batter. Let there be lumps. While we do not want lumps in our mashed potatoes or cake frosting, if you let your pancake batter be a bit lumpy, your pancakes can be mild, gentle, fluffy, and thick.
Now, in case you decide on your pancakes to be thin and organized (as a few human beings do), just beat the heck out of that batter till it’s as easy as porcelain.
Blueberry Pancakes That Aren’t Purple
A final tip. Audrey changed into all of ten years old while she showed me how she maintains the blueberries from bleeding into the batter and turning it red. She loves to upload them personally to each pancake once the batter is poured out onto the griddle. In this manner, you may space them out properly, and they do not turn your blueberry pancakes blue.
Here’s the Lemon-Blueberry Ricotta-Buttermilk Pancakes recipe organized into a table for easy reference:
| Ingredients | Method |
|---|---|
| 1 cup ricotta cheese | 1. Prepare the Wet Ingredients: In a large bowl, whisk together ricotta, buttermilk, eggs, vanilla, lemon zest, and lemon juice until smooth. |
| 1 cup buttermilk | 2. Combine the Dry Ingredients: In another bowl, sift flour, sugar, baking powder, baking soda, and salt. |
| 2 large eggs | 3. Mix the Batter: Gradually fold dry ingredients into wet mixture. Stir gently until just combined. Fold in blueberries. |
| 1 tsp vanilla extract | 4. Cook the Pancakes: Heat a non-stick skillet over medium heat; lightly coat with butter or oil. Scoop 1/4 cup of batter per pancake. |
| 1 tbsp lemon zest (about one lemon) | Cook for 2-3 minutes per side until golden brown and cooked through. Flip when bubbles appear on the surface. |
| 2 tbsp lemon juice (freshly squeezed) | 5. Serve: Stack pancakes on a plate, top with extra blueberries, powdered sugar, and maple syrup if desired. |
| 1 cup all-purpose flour | |
| 2 tbsp granulated sugar | |
| 1 tsp baking powder | |
| 1/2 tsp baking soda | |
| 1/4 tsp salt | |
| 1 cup fresh blueberries (plus extra for topping) | |
| Butter or oil for cooking |
Serve with butter, maple syrup, and extra blueberries, & enjoy these pancakes as a fresh and flavorful breakfast treat!
