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Lemon and Blueberry Buttermilk Pancakes

Light and fluffy, this blueberry and lemon buttermilk recipe by @shecanteatwhat makes for the perfect stack of thick, breakfast-ready pancakes.

  • Preparation time:
  • Cooking time:
  • Servings:

What you'll need

  • 1tbsp brown sugar
  • Maple syrup to serve
  • 1/2tsp salt
  • 1 egg
  • 150g blueberries
  • 300ml almond milk
  • 200g gluten free plain flour
  • 1 and 1/2tsp baking powder
  • 50g rolled oats. Alternatively, use gluten free oats.
  • Zest of half a lemon
  • 1tbsp lemon juice
  • 1/2tsp baking soda
  • 25g Netherned Farm Unsalted Butter, melted, plus extra for frying

How to make

  1. First make the buttermilk by combining the milk and 1 tablespoon lemon juice and whisk together. Let sit for 5-7 minutes to 'curdle'.
  2. Mix together the flour, oats, baking powder, baking soda, salt, sugar and lemon zest in a large bowl.
  3. Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick batter. Try not to over mix.
  4. Beat in the melted butter and place the batter back in the fridge for ten minutes to rest.
  5. Heat a small knob of butter in a large non-stick frying pan.
  6. Drop two large tablespoonful of the batter per pancake into the pan. Scatter the batter with blueberries. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden.
  7. Cover with a clean kitchen towel to keep warm while you use up the rest of the batter.
  8. Serve with maple syrup and the rest of the blueberries.

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