blueberry pancake

Lemon Blueberry Pancakes

cake flour

sugar

baking powder

salt

evaporated milk (more if needed)

lemon,

butter, melted,

vanilla extract

blueberries

warmed,

Heat a heavy skillet or grill over medium-low heat.

In a medium bowl, mix the flour, sugar, baking powder and salt. Set aside.

In a separate bowl, mix the evaporated milk, lemon zest and juice. Allow to sit for 5 minutes, then add the egg and vanilla. Mix to combine.

Pour the wet mixture into the dry ingredients. Stir gently to combine. Stir in the melted butter. Splash in more evaporated milk if the mixture is overly thick. Stir in the blueberries.

Melt a little of the softened butter in the heated skillet. Drop the batter by 1/4 or 1/3 cup measures and fry the pancakes on both sides for a couple of minutes until golden.

Serve with more softened butter and warm syrup.

These are the best pancakes I have ever made. I was in a rush when I made them so I my two little girls only got one to eat before they went to church. The entire service they were telling me they couldn't wait to get home and eat more pancakes. The husband said the same...he said they were amazing and he doesn't make that statement very often. Amazing! I used all purpose flour as I didn't have cake on hand and they were still great.

Adapted this recipe so to store bought pancake mix and oh! was this good. Hubby loved them! It really helped to use a cast iron skillet, the 1/4 measuring cup as a scooper, and more butter every time I made a new batch.

Love these pancakes. I had no evaporated milk, so I used 1 cup of milk and 1/2 cup of club soda. It turn out fluffy and light. My kids absolutely love them too!

I didn't have cake flour so I used self-rising flour and omitted the baking powder and salt...they turned out great!  We really love the lemon and zest in them!

I have never made pancakes before... always ate the frozen pancakes which you microwave. This recipe seemed easy, so decided to give it a try. Even though I made some substitutions, it turned out so good!! I used all purpose flour instead of cake flour, and used 1 cup of 2% milk instead of evaporated milk. The pancakes were DELICIOUS!! Will definitely be making this again and again! Thanks Ree, for turning me into a fresh pancake maker!

SO amazing! I used canned coconut milk instead of evaporated milk, and Earth Balance vegan butter. Incredible!!

Easy to make and yields delicious pancakes.  Nothing better than blueberries and lemon.  

https://www.foodnetwork.com/videos/rees-lemon-blueberry-pancakes-0237129

Ree makes a breakfast treat for her youngest child's birthday.

Ree's Lemon Blueberry Pancakes

Buttermilk Pancakes with Blueberry Syrup

unsalted butter,

eggs

well-shaken buttermilk

all-purpose flour

cardamom

baking soda

cinnamon

Vegetable oil,

Blueberry Syrup, recipe follows

real New York State maple syrup

Cut the butter into small pieces and melt in a small saucepan over medium heat or in the microwave. Remove and cool.

Whisk together the eggs, buttermilk, flour, sugar, baking powder, cardamom, vanilla, baking soda, cinnamon, salt and melted butter together. Stir until you have a lumpy batter, but don't over mix.

Carefully wipe the griddle down with vegetable oil using a paper towel. Add a very small pat of butter to the griddle and swirl to melt. Once the butter is foamy, add the pancake batter using a 1/4-cup ladle. Flip the pancakes once you see a ring of bubbles around the edges, about 3 minutes. Cook the next side for about 2 minutes more.

Wipe the griddle clean and re-oil and butter between each batch. Repeat for the remaining batter. Serve immediately with Blueberry Syrup.

Add the syrup and blueberries to a small saucepan over medium heat. Simmer for 10 minutes, until slightly thickened. Smash a few of the berries with a wooden spoon against the sides of the pan. Serve over buttermilk pancakes.

The best pancakes ever! We always make our pancakes from scratch and have tried many recipes. This is now our go to pancake recipe! I happen to love cardamom and I feel that’s what puts this pancake batter over the edge! We love our Nancy Fuller!!

I have just really started to cook from scratch and these where so easy and delicious

Delicious, light, fluffy pancakes and the cardamom makes a wonderful addition. Blueberry syrup was ok, but these are great with plain maple syrup too!

marilou and bob loved these light pancakes.  the best.  will try them with whole wheat flower next time.

These are the pancakes you were looking to make!They're fluffy and buttery and just so good. Hits you right in the heart. 

Light, fluffy and delicious! Nice warm spices made for a truly special morning for my husband’s birthday.

https://www.foodnetwork.com/videos/nancys-buttermilk-pancakes-0234729

Nancy makes blueberry syrup to top her homemade Buttermilk Pancakes.

Nancy's Buttermilk Pancakes

Cornmeal Pancakes with Blueberry Syrup

cornstarch

yellow cornmeal

whole milk,

white vinegar

vanilla

melted, butter

Pats of butter,

Maple syrup, for serving, optional

For the blueberry syrup: In a saucepan, combine the blueberries, sugar and 1/2 cup water. Bring to a gentle boil and cook for 5 minutes on low. Stir in the cornstarch, then continue to cook, using a whisk or spoon to mash the larger pieces of blueberries. Remove from the heat when the syrup is nice and thick.

For the cornmeal pancakes: Mix together the cornmeal, flour, sugar, baking powder and salt in a bowl. In a separate bowl, mix the milk, vinegar, vanilla and eggs. Pour the milk mixture into the dry ingredients, stirring gently. Stir in the melted butter. If the batter is overly thick, splash in a small amount of milk.

Heat 1 tablespoon melted butter in a skillet over medium-low heat. When hot, drop in 1/4 cup batter per pancake and cook until golden brown on both sides, about 2 minutes per side. Remove from the skillet and keep warm. Continue with the remaining batter, using more melted butter as needed

Stack some pancakes for each serving, placing a pat of butter on top. Drizzle with warm maple syrup if desired, then spoon blueberry syrup over the top. Dig in!

Amazing and easy to make! I tried with strawberry syrup instead of the blueberry and loved them. I also froze leftovers and make batches to freeze. Just pop them in the toaster for a quick breakfast! Thank you for sharing such yummy and easy recipes, Ree!

These were outrageous! I substituted with all organic ingredients and used organic coconut milk. Wish I could post a pix of my setup with sugared basil leaves and sugared violets and organic homemade whipped cream around the plate! ❤️

Really like the blueberry syrup. Halved the sugar. Will probably put even less sugar next time.

https://www.foodnetwork.com/videos/rees-cornmeal-pancakes-0239627

Ree cooks up Cornmeal Pancakes with Blueberry Syrup for her middle kids.

Ree's Cornmeal Pancakes

This is going to change your life irrevocably. Forgive any scintilla of self-congratulatory preening and accept my boast as simple, enthusiastic exuberance. That is the spirit in which it is intended. But I tell you: you just mix up the ingredients below, keep them in a container at easy reach and then every time you are required to be the usher-forth of good things of a morning, you just scoop some dry mixture out, mix with egg, milk and melted butter as directed and that's it. Pancakes a'plenty, without even having to think about it. You know it makes sense.

Homemade Instant Pancake Mix and Blueberry Syrup

milk

butter

Mix the above ingredients together and store in a jar.;

For each 1 cup pancake mix, add 1 egg, 1 cup milk, and 1 tablespoon melted butter. Do not overmix.

Heat a flat griddle or pan over medium-high heat.

Spoon drops of 1 1/2 to 2 tablespoons of batter onto the hot griddle and when bubbles appear on the surface of the little pancakes, flip them over to make them golden brown on both sides. A minute or so a side should do it.

Made this twice now and deliciously perfect each time. 

Just made it. My husband and son loved it . Thank you !! 

Love the simplicity in it and that I can store away the mix to make the batter later. My kids (11, 9, 7) just absolutely loves it. (it was time to take a little break from "protein" pancakes we've been making for YEARS. (protein pancake? you may ask - a REAL HIT - Main ingredients (Oats, cottage cheese and egg beaters and you would NEVER know the difference really except in the energy you gain from it)

Good.....but not the best.  I do agree it is a lot of baking powder plus soda and I left a strong after taste.  No next time for me.  Sorry

Worst pancakes ever!  Baking powder taste overwhelming.  Tossed pancakes and mix after tasting 1 pancake. Could she have meant 3 tsps not tbs baking powder?

This mix is awesome. I too decreased the milk. And I sometimes use buttermilk or I just make my own buttermilk using milk and some lemon juice, Makes for the fluffiest pancakes ever !

Quick easy recipe even though I didn't use whole milk. Easy enough to teach your kids if you have them or to make large batches and freeze to be microwaved later.

This is a nice exercise recipe and the kids will appreciate it too.  Plus it gives me something to do creative at home if I don't want to trek to IHOP.

I wanted pancakes! With expired Bisquick (which I tossed). I jumped on the web and wah lah...a super simple recipe. Made this pancake mix, added diced Golden Delicious apple and YUM...Satisfaction Guaranteed. No more Bisquick for me. Love this mix, Thank you. 

Great recipe. I just added about 4 Tblsp wheat germ to the mix to add some grain/fiber. I agree with the other comments that it's WAY too much milk. I mixed 4 cups of mix with about 3 1/4 cup milk.

Great! I will jar these and give them out as Christmas presents!!

Being from India,i didn't grow up eating pancakes,once i started traveling had the famous pancakes so it was travel luxury.Now hotels and restaurants serve pancakes here too..!! But making ur own batter and eating at home is Luxury..! Turned out very fluffy and tasted the best ..

I used 4 jars to store the flour mixture. I followed the pancake mixture and i added a little vanilla extract for flavour. I cooked it and it tasted good.

Very good. I have bought so many boxes of the mini pancakes for my kids breakfast, but no more after finding this recipe! A quick, easy and good pancake mix.The only adjustment I made was adding a little less milk, just like another review had mentioned.

This is our family weekend breakfast recipe.We love this pancake a lot.This recipe is so perfect that I ever made.Awesome...

Great pancake mix.  Taste just as good as the box mix that I use. However instead of using 1 cup of milk, I used 2/3 cups milk and also added vanilla for flavoring.  I always use vanilla even when using a box mix.  I will not be using a box mix anymore.  This is an easy recipe and keeps very well. 

This was a great batter. I added vanilla extract &amp; cinnamon for extra flavor. Question: Can this mix be used for waffles?

Great!  First time I made according to the recipes.  Second time I added a drop of vanilla and a tiny drop of PURE almond extract -- exquisite.  The next batch of mix I made I added 4-1/2 TBSP. buttermilk mix  (SACO brand 4TBSP mix  +1 cup water = 1 cup buttermilk , and used water instead of milk when mixing the pancakes.  Everyone went NUTS!!  I  have jars of variations of this mix (origanl, buttermilk, whole wheat &amp; otherin variations on hand all the time.  We used to eat pancakes 3 or 4 times a year.  Now it's more than that per week.  The great thing is, I don't have to get up when they're wanted -- the mix is ready to go.  THANK YOU NIGELLA - I really need the beauty sleep

I made the mix recipe with whole wheat flour and it came out AWESOME! My husband complained when i bought wheat pancake mixes, but really liked this recipe!

Wow! This was awesome....best at home recipe ever found.  Just added less milk (1 1/2 C as per previous reviews.  Thanks for a great recipe!!

I just used the pancake recipe not the blueberry syrup but the pancake recipe is the best I've found and I use it all the time now.

Great recipe! Easy to make. Thank you Nigella :

A quick and easy way to make pancakes for breakfast... or any time! They taste great and take minutes! The blueberry compote is also delicious - love the maple syrup instead of sugar! And yes, buttermilk instead of milk makes them much better!

I love the idea of making my own pancake mix.  But the first time I made this the pancakes seemed very thin almost like crepes.  I wanted to use up the rest of the dry ingredients so this time I used buttermilk instead of milk and they were much better!  Also added a little vanilla extract.

Excellent pancake recipe! We tried it for the first time this morning. Thank you.

I have never made pancake batter from scratch and this was DELICIOUS!! I did change it a bit by using 2 cups all-purpose flour and 2 cups wheat flour; best pancakes I have ever ate. Big and fluffy!!!

Don't need to change a thing! These were the best melt in your mouth pancakes ever! Where have these been all my life???? 

So easy. Light and delicious every time! Kids LOVE them. Husband, who is not a big pancake fan, really likes them too.

These pancakes were a little thin than we are used to eating, but tasted great. Next time I will just adjust it using more pancake mix. I also added chocolate chips.

These were delicious!! I wanted breakfast for dinner and was out of oil for my regular recipe so I went hunting for one without oil. I have 5 kids (all teens so I just planned to make the mix and batter at once. I ended up using only 3 cups of milk and no butter. I, too, added a little vanilla because it looked yellow (like eggs and others had mentioned it. I think it came out perfect! The kids said they tasted like French toast because they could taste egg, but they were lighter and better than the quick bisquik ones. This will be my go-to from now on!

So easy to make especially if you are in a hurry. Must try this one. Thumbs up! Thanks,  CharlieLH Manila, Philippines

Fantastic and I've never even been a big pancake fan in the past, these are light and fluffy but with a cakey tenderness that melts in the mouth, incredible and so easy to make, this is a winner. 

i think it was rather quite nice i added some cinnimon and apple and it became the best pancake i ever had

The pancakes were very good, but when I tried to save the rest of the (dry) mix in a ziplock bag in my fridge, it had a terrible after taste when I made pancakes again a week later.  Do you combine the mix with the eggs, milk and melted butter and then save the batter? 

This is the best pancake mix ever you can not go wrong my kids won't even eat IHOP's pancakes now when we go out to breakfast. These from scratch ones taste so much better than any store bought mix. Thank you so much for sharing this recipe with us Nigella!

Literally the BEST pancake mix I've ever had...there are 8 of us and I have NEVER had any food item/meal be liked 100%!  THANK YOU, I will never buy pancake mix ever again!

Dear Carolarneson_11: For the Blueberry Syrup recipe if you click on the Episode name at the top (Get Up and Go it gives you all the recipes that were featured on that show and you can click on the syrup name from there and bring it up. Or here it is:  Ingredients 1/2 cup maple syrup  1 1/2 cups blueberries  Directions Put the syrup and blueberries into a pan and bring to the boil.  Let bubble for 2 to 3 minutes, and then pour into a jug and bring to the breakfast table with the pancakes.  Can't wait to try them both

Haven't made them yet, but I will. I wanted the Blueberry syrup recipe, but it's not here. Where is it?

very easy and fluffly, but there was too much of a floury taste, so instead of 1 egg, i add 2, and i add some vanilla extract for more flavor

I have used this recipe for over 2 years now. It is a constant staple in my pantry. I have also used this base to make banana pancakes, chocolate chip pancakes, pumpkin pancakes, and apple cinnamon- really the possibilities are endless! I also use 2 cups whole wheat flour and 2 cups regular flour.

The batter is easy to make and store. I had fun adding berries and such to the mix to give my pancakes a little extra flavor and topped them with a lemon (or orange) and powered sugar glaze. They're perfect for a quick delicious breakfast! 

I actually messed up the recipe and missed the step about adding melted butter.  The pancakes are still light, fluffy, and delicious; and I saved almost 11g of fat!   No more store-bought mixes for us.

I didn't have time to make the syrup, but the pancakes were delicious and SO easy. Thanks for the great recipe!

I cut this in two (to make smaller batch,with 2 cups of flour,and found I needed 2 eggs and added some water to my milk or I would have ended up with a  Lumpy dough.I wonder how the rest of you people had them turn out great

I love the simplicity of this recipe and the ingredients were all on hand too! I forgot to add the butter and it was still good! Light, fluffy, and passed my kid's picky pancake tests! Oh, we didn't try the compote, we used Raw Blue Agave for syrup. Delish!

Made these and the blueberry syrup over the weekend.  I added a scoop of whey powder for the extra protein.  I did not find them "eggy" at all, they were light and fluffy, and tasty.  Hubby enjoyed them aswell.  This has become my new pancake mix.  Thanks, Nigella!

We ran out of the boxed pancake mix and i found this recipe which we made and now will never go back to boxed. It was completely awesome. Sweet and fluffy, Its a restaurant qualilty mix!!!! 

I have been trying to find a recipe that is fresh so I can get rid of the Bisquik. These pancakes were not as fluffy as I would have liked, even though I made sure to hardly mix them. Slight eggy taste. They came out good, I would make them again. So far they are at the top of my list.

These are amazing. I am making them RIGHT NOW.  They are fluffy, light, not eggy at all. I really like them. I only wish they had a bit more flavor, but maybe I'll just add more butter? I'm sure vanilla extract would do it some good, as well.  But all in all, these are very tasty. I will certainly be sticking with this recipe. 

I was excited to try this recipe, but I also noticed the eggy taste in these.  Since I now have a container of the mix, the next time I use it I will put in a little vanillia or maybe some fresh squeezed lemon juice to try and cover up the egg taste.  I did like the texture of the pancakes though.  I used a good quality 100% maple syrup, not the blueberry.  

This is the BEST EVER pancake recipe I have ever come across. I now always have this mix on hand. I WILL NEVER WASTE MONEY ON BOX MIX AGAIN!!!!

I am lactose-intolerant/can't use cow's milk, so I substituted the milk with vanilla rice milk.   This is a great recipe!  The proportions are easy to reduce for 1-2 persons, too.  Follow the directions for the batter, but  reduce the milk to 3/4 cup of rice milk.  I refrigerated the remaining batter for tomorrow!!!  Thanks, Nigella.

So simple, so much less expensive, and a much lighter and fluffier pancake than the pre-packaged mixes.  These make rather thin pancakes, but I found that mixing 1 1/4 cup of the mix with the egg, milk, etc. instead of 1 cup makes the batter more like we Americans are accustomed to.  They certainly didn't taste "eggy" or "powdery" to me.  I will certainly keep a supply of this mix on hand, and won't be paying 3 times as much for a box of Bisquick anymore.  I added a diced Granny Smith apple, some cinnamon, and served with maple syrup.  A total "hit" at my house.

I followed the recipe carefully. Loved the idea of throwing away the box. But the pancakes jut weren't that good. 

Well, first of off, I cut the recipe in 1/4 and found that I had to add a bit more milk to get it to the consistency to where I wanted it. Secondly, I didn't have any baking soda so I totally skipped it and they STILL came out awesome. Lastly, I added some lemon extract for a little flavoring and WOW! I also added the blueberries in the pancake mix instead of making the blueberry syrup because I had no maple syrup. Let me tell you, no matter how you play around with this recipe, you will never go back to box again. DELICIOUS!

Super yummy and wonderful. Like the a reviewer said " I will never go back to instant"

Loved these pancakes. My husband didn't even realise that it was not from a box for the store

My children have not gone back to the mix from a box since I have made this recipe. The only thing I changed was using cake flour instead of all purpose flour.  

My kids love these pancakes!! My kids friends love these pancakes!!! I always use very good vanilla in the batter and they come out great!! My kids get pancakes almost every morning. It' what they ask for. The blueberry syrup is very easy and very tasty.  The first batch that I made, came out very thin. So the next time I made them I mixed the dry ingredients very well. When it came time to make the batter, I mixed the egg, milk and butter together then added the dry only until incorperated (leaving lumps). I found that if you leave the batter for a couple of minutes before dropping it into the pan you get a better result.

I love you Nigella!  These came out more like crepes when I made them.  I added another cup of dry mix to the egg, milk and butter and they came out much better.  I guess I'm used to the American buttermilk style pancake.

I chose this recipe for it's simplicity and the fact that I will usually have the "batter" ingredients on hand.  I found they were  tasty but my son commented that they were "powdery".  

These thin little cakes were easy to make and tasted quite good! Not too eggy at all.

This recipe is for a more European-style pancake -- not the giant buttermilk variety better known to us Americans.  They cook up lovely and light and have wonderful flavor.  While eating one whole traditional buttermilk pancake is a real effort for me, I can eat four of these -- and not feel as if there's a lead weight sitting in my gut.  Great with maple syrup or fresh fruit &amp; powdered sugar!

very gross, dry and no flavor i thought this one would be good but the alton brown one is much better. ewwwwww.

This mix is great. I keep it on hand at all times. So easy and so good!

I LOVE THIS.. it is so good and its so cheaper... i always have it on hand so its ready when i am ! GO NIGELLA!

We loved this recipe and have made it many times.  I copied her recipe from her show and she used self rising flour...I suppose they subbed for that on the Food Network....anyway...it's great!

We liked this recipe,but found it a little eggy tasting.  Chocolate chips countered the scrambled egg taste nicely, but there are definitely better pancake mixes out there.  This is quick and easy though.

Excellent recipe!  I put sliced bananas and chocolate chips in the batter and it was a big hit!  Quick and easy too!

So easy to make and have on hand. The pancakes I made tasted way better than the store-bought mix. Great idea and saves money too. Thanks for sharing this with us Nigella!

I made the pancakes from this recipe and if my son will eat 6 at a time they must be great. The whole family enjoyed them, I will continue to use it.   Thank you

We saw this on a Sunday morning and wanted to try it out. It took no time to mix up the mix and to make the pancakes. And now we have extra mix for a later time. I think this is a great idea!

A light and airy Dutch baby baked in a hot cast-iron skillet until golden and puffed, this version is studded with blueberries and enriched with creamy ricotta for a delicate, custardy finish.

Blueberry Ricotta Dutch Baby Pancake

vanilla pod

tbsp finely grated lemon zest

lemon juice

ricotta

tbsp butter

blueberries (plus more for serving)

tbsp powdered sugar (for serving)

maple syrup (for serving (optional))

Preheat oven to 350°F.

In bowl, mix together flour, sugar and salt.

Split vanilla pod, scrape out seeds and mix with milk, lemon zest and lemon juice in separate bowl. Sift in dry ingredients and whisk together until smooth. Add ricotta and whisk until smooth. Whisk in eggs one at a time until smooth.

Put butter in large cast-iron pan and place in preheated oven until butter has melted and pan is hot. Pour batter into hot pan and top with blueberries. Return pan to oven and bake until pancake has set completely, 30 to 35 minutes.

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