Description
Learn how to make fluffy, light pancakes paired with a homemade blueberry syrup that enhances every bite with sweet and tangy flavors. This recipe uses buttermilk and whipped egg whites for extra fluffiness and fresh lemon zest to brighten the taste. Perfect for a delightful breakfast or brunch for four people.
Ingredients
Scale
Pancakes
- 1 lemon (zested)
- 4 tbsp sugar
- 2 cups flour (300 g)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 2 1/2 cups buttermilk (625 ml)
- 1 tsp vanilla extract
- 4 tbsp melted butter (melted and cooled)
- Coconut oil for cooking
Blueberry Syrup
- 3/4 cup frozen wild blueberries (or fresh, 60 g)
- 1/2 cup maple syrup
- 1 tbsp lemon juice
- 1 big pinch salt
Instructions
- Lemon Sugar Preparation: Grate the lemon zest directly into the sugar and rub it in with your fingertips to release the oils and infuse the sugar with fresh citrus flavor.
- Dry Ingredients Mixing: In a medium bowl, combine the flour, baking powder, baking soda, salt, and the prepared lemon sugar. Whisk them together until fully blended and homogenous.
- Eggs and Buttermilk Mixture: Separate the eggs. In one clean bowl, whisk the egg whites with a pinch of salt until stiff peaks form. In another bowl, whisk the egg yolks with buttermilk and vanilla extract until smooth and homogenous. Gradually drizzle in the melted butter while whisking continuously. Then, gently fold the stiff egg whites into this mixture using a rubber spatula until just combined to keep the batter light and airy. Pour this wet mixture over the dry ingredients and fold gently until just combined; small flour lumps are fine.
- Cooking Pancakes: Heat a large heavy-bottomed nonstick skillet over medium heat for about 5 minutes. Add a small amount of coconut oil and spread it evenly with a paper towel. Using a 1/4-cup measure, pour batter into the skillet to make 4 pancakes at a time. Cook until bubbles form on the surface and the bottoms are golden brown, around 2-3 minutes. Flip and cook the other side until golden and fully set, about 2 minutes longer.
- Keeping Pancakes Warm: Serve pancakes immediately or keep warm by placing them on a wire rack set over a rimmed baking sheet inside a warm oven while cooking the remaining batches.
- Making Blueberry Syrup: In a small saucepan, combine the frozen or fresh blueberries, maple syrup, lemon juice, and a pinch of salt. Heat over medium heat until the blueberries break down and the mixture thickens slightly, about 5-7 minutes. Remove from heat and serve warm with the pancakes.
Notes
- Whipping egg whites separately helps make pancakes extra fluffy and light.
- Use buttermilk for a tangy flavor and tender texture; regular milk can be substituted but may alter taste and fluffiness.
- Coconut oil adds a subtle flavor and helps prevent sticking in the skillet but use any neutral oil if preferred.
- If fresh blueberries are unavailable, frozen ones work well for syrup.
- Don’t overmix the batter; lumps are okay and will result in fluffier pancakes.
- Keep cooked pancakes warm in the oven at low heat (around 200°F or 95°C) to serve all at once.
