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Blueberry and Lemon Zest Whole-Wheat Pancakes

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Blueberry and Lemon Zest Whole-Wheat Pancakes

Blueberry and Lemon Zest Whole-Wheat Pancakes
Aimee Herring
Provided by:
total prep


  • 1 cup whole wheat flour
  • 1 cup unbleached all-purpose flour
  • 1/3 cup plus 2 tablespoons sugar
  • 1 teaspoon fine sea salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 2 1/4 cups chilled buttermilk
  • 2 large eggs, lightly beaten
  • 2 tablespoons unsalted butter, melted, plus more for pan and serving
  • Finely grated zest of 1 1/2 lemons
  • 2 1/2 3 cups blueberries
  • Pure maple syrup, heated to warm, for serving


  • In a large bowl, combine whole-wheat flour, all-purpose flour, sugar, salt, baking powder, baking soda and cinnamon. Add buttermilk, eggs, melted butter and zest; stir together until just combined (a little lumpy is ok; do not overmix).
  • Heat griddle over medium heat; brush with butter. In batches, drop batter in 1/3 cupfuls onto skillet; arrange blueberries on pancakes (about 25 per pancake), pressing berries gently into pancakes. Cook pancakes until underside is deep golden, about 3 minutes, then flip, reduce heat to low and cook 2 minutes more. Serve warm with butter and syrup.