Lemon Blueberry pancakes

Family recipes are supposed to be guarded like the Epstein files, but here I am handing mine over!

That's how much I love you guys! These Lemon Blueberry Pancakes are my family's breakfast pride and joy, fluffy, tangy, and loaded with blueberries. I could’ve kept this one in the vault, but pancakes this good are meant to be shared. Just don’t tell my family I gave it away.

Ingredients (makes 8–10 pancakes)

• 1 cup (120 g) all-purpose flour

• 2 tbsp maple syrup or 1 tbsp sugar

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• Zest of 1 lemon

• 2 large eggs, separated

• ¾ cup (180 g) sour cream (full fat = best texture)

• ¼ cup (60 mL) milk

• 1 tbsp fresh lemon juice

• 1 tsp vanilla extract

• ¾ cup fresh or frozen blueberries (tossed in a little flour so they don’t sink)

• Butter or neutral oil, for cooking

  Instructions

  1. Separate your eggs.
     Whites go into a clean bowl for whipping. Yolks get whisked into the wet ingredients.

  2. Mix the dry.
     In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.

  3. Make the wet base.
     In another bowl, whisk together egg yolks, sour cream, milk, lemon juice, and vanilla until smooth.

  4. Combine gently.
     Add wet to dry and stir until just combined — lumps are totally fine. (If you mix until smooth, you’re overworking the gluten and you’ll end up with chewy pancakes instead of fluffy ones.)

  5. Whip the egg whites.
     Beat whites until stiff peaks form. Gently fold them into your batter in three additions, being careful not to deflate all that air. This step is your secret weapon for sky-high pancakes.

  6. Add blueberries.
     Gently fold them in at the very end. Or, if you want picture-perfect pancakes, press a few berries into each pancake right after you pour it onto the griddle.

  7. Cook.
     Heat a nonstick pan or heavily buttered griddle over medium-low. Lightly grease with butter or neutral oil. Scoop about ¼ cup batter per pancake. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden.

  8. Serve.
     Stack ‘em high and serve with maple syrup, more blueberries, and maybe a dusting of powdered sugar.

Click here for the full guide on how to make the fluffiest pancakes!