It took me a couple of tries to perfect these Whole Wheat Lemon Buttermilk Pancakes and I was excited when I finally nailed them last week!
I am a big-time lover of anything lemon + blueberry (like my Whole Wheat Lemon-Blueberry Muffins), and if you are too, you’re gonna LOVE these pancakes.
At first I tried making these pancakes with vanilla almond milk and non-fat Greek yogurt, but I’ll be honest, the texture was weird. I was trying to make them as low-fat and low-cal as possible, which I should have known was a recipe for disaster. I realized that in order to get that true fluffy pancake texture that we all crave (I’m lookin’ at you, IHOP!), I was going to have to add some fat to the recipe.
So in this version, I used low-fat buttermilk and a teeeeensy bit of organic unsalted butter, and it turned out SO WELL.
The blueberry compote is a must.
Did you hear me? You gotta, gotta, gotta make it. And you can’t make the excuse that blueberries aren’t in season, because you can absolutely make this compote with frozen blueberries.
The sweet blueberries pair so well with the tang from the lemon. The combo really is a match made in heaven.
So there you have it. Your weekend brunch just got upgraded. You’re welcome!
- 1 cup white whole wheat flour
- 1 Tablespoon sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup skim or 1% milk
- 1.5 Tablespoons lemon juice
- zest of 1 lemon
- 1 egg
- 1.5 Tablespoons unsalted butter, melted and cooled
- 1.5 cups fresh or frozen blueberries
- ⅛ cup sugar
- 1 Tablespoon water
- ½ teaspoon lemon zest
- ½ Tablespoon lemon juice
- In a medium bowl, combine the milk and 1 Tablespoon of the lemon juice to make the buttermilk. Let stand for 10 minutes.
- In a large bowl combine the whole wheat flour, sugar, baking powder, baking soda, and salt. Set aside.
- After the buttermilk has sat for 10 minutes, whisk in the remaining half Tablespoon of lemon juice, lemon zest, egg and butter. Stir well.
- Add the buttermilk mixture to the dry ingredients and stir well to combine, but be careful not to over-mix.
- Heat a large non-stick skillet or griddle over medium-low heat. Spray with cooking spray. Spoon ¼ cup batter per pancake onto the pan. Cook for 3 minutes or until the edges begin to bubble and the bottom browns. Flip and cook for an additional 2-3 minutes, or until the pancakes are done.
- Serve hot with the blueberry compote.
- Combine all compote ingredients in a small saucepan and bring to a boil over medium-high heat. Cook for 10 minutes or until the blueberries break down and the liquid reduces. Stir frequently to ensure that the bottom doesn't burn.