Description
Learn how to make fluffy, tender pancakes paired with a fresh homemade blueberry syrup infused with lemon zest and juice. These pancakes feature a light and airy texture thanks to whipped egg whites and buttermilk, perfect for a delightful breakfast or brunch.
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 (melt in microwave and let cool down)
- 1 small amount 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
- Prepare Lemon Sugar: Grate the lemon zest directly into the sugar and rub together with your fingertips to infuse the sugar with fresh lemon aroma.
- Mix Dry Ingredients: In a medium bowl, combine the flour, baking powder, baking soda, salt, and lemon sugar. Whisk these together until evenly mixed.
- Prepare Batter: Separate the eggs. In a clean medium bowl, whisk the cold egg whites with a pinch of salt until stiff peaks form. In another bowl, whisk the egg yolks, buttermilk, and vanilla extract until smooth. Slowly drizzle in the melted butter while whisking continuously. Gently fold in the stiff egg whites using a rubber spatula until just combined. Pour this wet mixture over the dry ingredients and fold lightly until just combined; some lumps are okay for fluffy pancakes.
- Cook 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 using a paper towel. Using a 1/4 cup measure, pour batter onto the skillet forming 4 pancakes. Cook until bubbles appear on top and the bottoms are golden, about 2-3 minutes. Flip carefully and cook for an additional 2 minutes until golden brown and fully set.
- Make Blueberry Syrup and Serve: While cooking pancakes, combine the blueberries, maple syrup, lemon juice, and a pinch of salt in a small saucepan over medium heat. Simmer until the blueberries burst and the syrup thickens slightly, about 5-7 minutes. Serve the hot pancakes immediately with the warm homemade blueberry syrup. For keeping pancakes warm, place them on a wire rack set over a rimmed baking sheet in a warm oven while finishing the remaining batches.
Notes
- Using whipped egg whites is key to achieving fluffy texture.
- Buttermilk adds a tangy flavor and helps pancakes stay moist.
- Do not overmix batter; a few lumps ensure tenderness.
- Frozen blueberries work fine for syrup if fresh are not available.
- Keep cooked pancakes warm in a low oven to serve all together.
- Coconut oil adds a subtle flavor and prevents sticking.
