Sometimes it takes a fair amount of motivation to prepare a delicious breakfast in the morning. I mean, you just woke up. You are still somewhat groggy. Who feels like doing a lot of preparation to eat at that hour? (Thanks to Ava that hour for us is 5:30am). So much easier to just pour yourself a bowl of cereal. And that’s pretty much what we do around here. A lot.
But these pancakes? These pancakes…the thought of them actually help me get out of bed. Yup. They are that good. And even though they are prepared from scratch, they are quick and easy. And did I mention they were delicious? And fluffy! See how fluffy they are?
Although this recipe is for blueberry pancakes don’t be afraid to omit the blueberries if you don’t have them on hand. The pancakes are just as delicious plain.
Here’s what you will need to make about 10-12 pancakes…
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground cinnamon
1 tbsp sugar
1 cup fresh blueberries
2 cups buttermilk
2 large eggs
grated zest of 1 lemon
Whisk together the flour, baking powder, baking soda, salt, cinnamon and sugar in a large bowl.
In a small bowl toss the blueberries with 2 tbsp of the flour mixture and set aside.
Mix together the buttermilk, eggs and lemon zest. Make a well in the center of the remaining flour mixture and add the buttermilk mixture. Stir together until just combined, leaving some small lumps in the batter. Fold in the blueberries.
Allow the mixture stand 10 minutes. You will actually see the mixture ‘grow’ a little bit!
Heat up your griddle or skillet. Once heated LOWER the flame to medium/low. Coat with some butter and ladle 1/4 cup – 1/3 cup batter per pancake, depending on how big you like your pancakes. When small bubbles appear across the surface of the pancakes flip them and continue to cook on the other side.
Serve with your favorite maple syrup. Enjoy your morning!
Recipe courtesy of Martha Stewart