Lemon Blueberry Buttermilk Pancakes

Fluffy tender pancakes for breakfast or brunch at home, packed with fresh blueberries and lemon, served with a gently spiced cardamom blueberry compote.

These lemon blueberry pancakes are thick, fluffy, and bursting with bright citrus and juicy berries in every bite. It's the perfect small-ish batch breakfast for a slow morning or brunch at home.

The blueberry compote is naturally sweet, and gently spiced with cardamom. However if you’re not a fan or cardamom, you can swap it for cinnamon, nutmeg, or vanilla bean/extract.

If you are using frozen berries for the pancakes, do not thaw them as this creates a weird sogginess which impacts the pancake structure. If do not want your blueberries to ‘bleed’ into the pancake whilst cooking, you can toss them in 1 tsp of flour before adding to prevent this.

Serving Suggestions for these Pancakes:

• Maple syrup and extra lemon zest

• Lemon curd and crushed freeze-dried berries

• Greek yoghurt and honey

Let’s begin…

This recipe serves either 1 very hungry person, or 2 people with lighter appetites; you can make either 3 large pancakes, or 6 smaller pancakes.