Lemon Blueberry Pancakes

My favorite flavor in a pancake is lemon.  It makes it just such a refreshing awesome pancake.  Since moving to Japan my husband's biggest complaint is that we can't just go out to breakfast somewhere and get blueberry pancakes like we could in the states.  So, to treat him I picked up some fresh blueberries and made him some at home.





Lemon Blueberry Buttermilk Pancakes

1 1/2 cups unbleached all-purpose flour
3 tablespoons cane sugar
1 teaspoon baking powder 

1/2 teaspoon baking soda 

1/2 teaspoon salt 

2 large eggs, separated 

2 tablespoons vegetable oil 

1 1/3 cups buttermilk 

½ tbsp. lemon zest 

1/8 teaspoon vanilla extract 

Pinch cream of tartar
2 cups fresh blueberries 


Mix together the flour, sugar, baking powder, baking soda and salt and set aside. In a separate bowl, combine the egg yolks, oil, buttermilk, lemon zest and vanilla extract. 

Make a well in the center of the dry ingredients and pour in the liquid mixture. Mix together until flour is just incorporated. 

In a small bowl, beat egg whites and cream of tartar until soft peaks form. Fold the egg whites into the batter just until incorporated. Let set for 15 minutes and gently fold in the blueberries. 

Heat a nonstick pan or cast iron griddle over medium heat. Brush with the butter and heat until the butter just begins to sizzle. Scoop scant 1/4 cup of the batter into the pan or onto the griddle and cook until bubbles appear on the top surface and the bottom is golden brown, about 1 to 1 1/2 minutes. Flip over and cook until the bottom is lightly golden brown, about 45 seconds. Remove to a baking sheet and keep warm in a low oven.