Mad Hungry Blueberry Buttermilk Pancakes

I love Lucinda Scala Quinn- a Mad Hungry recipe has yet to fail me. Always delicious! This special pancake recipe was adapted from Mad Hungry Cravings: 173 Recipes for the Food You Want to Eat Right Now by Lucinda Scala Quinn. I modified the recipe by incorporating whole wheat flour. They were wonderful- the lemon zest brought these fluffy pancakes to another level. Breakfast perfection. ๐Ÿ™‚

Yield: Serves 6 to 8 (Makes approximately 18 pancakes)

  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 3 tsp baking powder
  • 3/4 tsp coarse salt
  • 1/4 tsp (heaping) ground cinnamon
  • 1 1/2 T granulated sugar
  • 1 1/2 cups fresh or thawed frozen blueberries (I used frozen wild blueberries)
  • 3 cups buttermilk (well shaken before measuring)
  • 3 large eggs
  • grated zest of 1 lemon
  • vegetable oil or vegetable oil spray for cooking
  • pure maple syrup, for serving
  1. Whisk together the flour, baking powder, baking soda, salt, cinnamon, and sugar in a large bowl until throughly combined.
  2. Toss the blueberries with 2 tablespoons of the dry mixture in a medium bowl and set aside. (If using frozen berries, fold them in very gently at the end to avoid entirely bluish-purple-toned pancakes.)
  3. Make a well in the center of the dry mixture and add the buttermilk, eggs, and lemon zest.
  4. Whisk together the wet ingredients, gradually incorporating the dry mixture, mixing just until combined; some small lumps should remain in the batter.
  5. Let the batter stand for 10 minutes. Incorporate the blueberries.
  6. Preheat a double-burner griddle or a large cast iron skillet over medium heat.
  7. Brush or spray the pan with vegetable oil and ladle 1/3 cup of the batter per pancake onto the griddle. (I do 6 at a time.) When small bubbles appear across the surface of the pancakes and the edges lift from the griddle, flip and continue cooking until golden brown on the second side and springy to the touch, about 3 minutes total.
  8. Serve warm – preferably on warm plates- with pure maple syrup.

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

20 responses to “Mad Hungry Blueberry Buttermilk Pancakes

  1. I just woke up, and this is what I saw. Yumm, I could do with a stack of those right about now ๐Ÿ™‚

  2. I want some ๐Ÿ˜ฎ it looks delicious!

  3. Delicious!! I could eat blueberry pancakes anytime, they are so good! Happy New Year!! ๐Ÿ™‚

  4. What a fab breakfast these would make!! Yum!

  5. Pingback: Fiesta Friday #49 | The Novice Gardener

  6. Am reading this post in bed.. And I wish they were in bed with me! Happy ff49!

  7. I will have to try these – I make blueberry pancakes but I like your addition of cinnamon and lemon zest. Plus you can never have too many blueberries ๐Ÿ™‚

  8. These pancakes look so fluffy! I love the combination of lemon zest with the blueberry. I’m sure all our party goers will love this treat as well. Thank you so much for bringing them to the fiesta, and have a wonderful new year! ๐Ÿ™‚

  9. Saved the recipe, Those pancakes look fantastic. YUM!!!

  10. So glad I’ve found your blog! Your posts are mouth-watering! ๐Ÿ™‚ xx

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