Best Lemon Buttermilk Pancakes Recipes

LEMON-BLUEBERRY-RICOTTA-BUTTERMILK PANCAKES WITH BLUEBERRY-CASSIS RELISH AND BLUEBERRY MAPLE SYRUP

Steps:

• For the syrup: In a medium saucepan add blueberries, maple syrup, sugar, cinnamon stick, and lemon zest. Bring to a simmer over low heat, and cook for about 15 minutes. Remove from the heat and chill overnight. Strain; serve warm or at room temperature.
• For the compote: Combine blueberries, sugar, butter, cinnamon stick and vanilla bean in a small saucepan and bring to a boil over high heat. Reduce heat and simmer to dissolve the sugar. Remove from the heat and stir in the cassis. Discard the vanilla bean and cinnamon stick. Serve at room temperature, folding in the chopped mint just before serving.
• For the pancakes: Mix together the flour, sugar, baking powder, baking soda and salt in a large bowl 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, using a hand-held electric mixer, beat egg whites and cream of tartar until soft peaks form. Fold the egg whites into the batter just until incorporated. Let sit for 15 minutes, then gently fold in the blueberries.
• In a small bowl mix the ricotta and milk. Reserve for garnish.
• Preheat oven to 200 degrees F.
• Heat a nonstick pan or cast iron griddle over medium heat. Add a pat of butter and heat until the butter just begins to sizzle. Scoop a 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. Repeat with remaining batter. Serve with syrup and compote and garnish with a dollop of ricotta.

BISQUICK BUTTERMILK LEMON PANCAKES

Steps:

• Beat all ingredients with whire whisk until well blended.
• Pour by spoonfuls onto a hot griddle, greased.
• Cook until edges are lightly brown. Turn, cook until golden brown.

LEMON BUTTERMILK PANCAKES

Steps:

• Heat a griddle to 375°F. (I use my panini press with the griddle plates.) In a large bowl, whisk together flour, baking powder, baking soda, salt and sugar. Add eggs, lemon zest, buttermilk and 4 tablespoons of butter. Whisk to combine, but don't overmix. Batter should have small to medium lumps. When the griddle is hot, brush on the remaining 1/2 teaspoon of butter. Using a 1/4-cup measuring cup, pour the pancake batter onto the griddle, leaving a few inches in between each one (this will make 4-5" pancakes). When the pancakes have bubbles on top and begin to brown slightly around the edges (2-3 minutes), flip to the other side. Cook for one minute more, until golden on the bottom. Repeat with remaining batter. Serve hot, topped with butter and maple syrup.

LEMON BUTTERMILK PANCAKES WITH BLUEBERRY SAUCE

Steps:

• In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together buttermilk, egg, butter, and lemon zest.
• Pour liquid ingredients into flour mixture and whisk until just combined-a few lumps are OK.
• Lightly coat a griddle or nonstick skillet with oil. Heat to medium-high and spoon 1/4 cup batter for each pancakes.
• Cook until bubbles form on top and batter is set-about 2-3 minutes. Top with Ten-Minute Blueberry Sauce and fresh blueberries if desired.
• In a medium saucepan, combine berries, sugar, orange juice, lemon juice, and cinnamon over medium-low heat, stirring occasionally, until berries begin to pop, about 7 minutes.
• In a small bowl, completely dissolve cornstarch in 1 tablespoon water. Add to berry mixture, increase heat, and boil sauce for 1 minute. Let cool before serving. Makes about 2 1/2 cups.