I toddled into the kitchen to make blueberry pancakes on Sunday and discovered something shocking: I didn’t have a blueberry pancake recipe on The Rose Table! Surprising, considering how much I love blueberry pancakes! So here you go at long last: old fashioned blueberry pancakes.

My buttermilk pancakes are second to none. It’s actually my grandmother’s recipe (handwritten on a notecard) and I’ve truly never eaten a better pancake. They’re thick and fluffy and amazing.

I love a bit of lemon zest in my blueberry pancakes but that’s optional. Orange zest is another fun swap! You can mix the blueberries into the batter but I prefer to evenly distribute them amongst the pancakes when they’re on the griddle.

Blueberry Pancakes

Makes 6-8 pancakes
1 egg
1 cup buttermilk
2 Tbsp shortening, melted
1 cup all-purpose flour
1 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Zest of half a lemon
1 cup fresh blueberries

1. Beat egg.
2. Add remaining ingredients in order listed, beating with a wire whisk after each addition.
3. Butter heated griddle or electric skillet.
4. Use a 1/3 measuring cup to pour batter evenly onto hot skillet. Quickly sprinkle fresh blueberries evenly over pancakes.
5. Turn with spatula when bubbles appear. Cook for another minute or two until the underneath is golden.

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Xoxo,

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