Kate's Butter > Recipes > Blueberry Buttermilk Pancakes

Blueberry Buttermilk Pancakes

Everyone needs a back pocket pancake recipe, and these fluffy whole-grain beauties are sure to be new family favorites. Buttermilk ensures they’re super tender, and the lemon zest adds a subtle brightness we love in combination with the ripe berries. Extra bonus? This recipe feeds a big group, so invite the neighbors over, and get ready to dig in.

5 from 2 votes

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Prep Time 15

Cook Time 15

Total Time 30

Course Breakfast

Servings servings of 2 large pancakes

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
2 Tbsp sugar
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
2 large eggs
2 cups Kate's Buttermilk
1/4 cup Kate's Unsalted Butter melted, cooled, and add more for cooking
1 tsp vanilla extract
1 tsp lemon zest optional
1 cup blueberries fresh or frozen

Instructions

In a large bowl, sift together both flours, the sugar, baking powder, baking soda and salt. Set aside.
Melt butter until liquid using a microwave or stovetop.
In a medium mixing bowl, whisk together the eggs and buttermilk. Slowly stream in the melted butter, and add the vanilla and lemon zest.
Add the dry ingredients into the wet ingredients in a few batches, stirring with a wooden spoon and being careful not to overmix (the batter should be lumpy).
Grease a large skillet with extra butter and heat over medium heat.
Spoon 1/3 cup batter into the skillet and sprinkle with berries. Cook for about 2-3 minutes, or until tiny bubbles appear on the top and the bottom is golden brown. Flip and cook remaining side for another 2-3 minutes.