Buttermilk, Lemon, Blueberry, Cream Cheese Pancakes

When you think of a large, indulgent breakfast, pancakes may seem like nothing more than a side item to a plate packed with meats, eggs and toast. Rarely have I found a kind of pancake that I can eat without needing something else, since it’s hard for me to have just something salty or just something sweet.

But this pancake needs no links, patties, hashes, or sunny side-ups crowding the plate. Thanks to the perfect combination of tart lemon, sweet blueberry, and savory cream cheese, those who want a bit of everything are satisfied.

But it’s not just the merry-go-round of flavors on the palate that make this one of the best pancake recipes–it’s also the varying textures that do the trick. When you bite into this pancake, the lemon is subtle but has staying power, next comes the sensation of hot blueberry bursting warm sweet juice, and, finally, the creamy pockets of cheese give it that silky-smooth feel.

Advice: These pancakes are large and in charge! One for one person is plenty.

This is a stock image, since I never took a pic of the real thing, but this is similar!

This recipe comes from food52, which has some innovative ideas for everyday foods.

(Serves 6; halve recipe for 2-3)


  • Zester or cheese grater for zesting
  • Hand mixer with a whisk attachment (preferably)
  • Large, heavy pan


  • 1 1/2 cups flour
  • 1 Tbl. sugar
  • 1 Tbl. baking powder
  • 1/2 tsp. baking soda
  • 1 pinch salt
  • 2 large eggs, separated
  • 1 cup buttermilk
  • 6 oz. cream cheese, cut up
  • 3 tsp. melted butter
  • 1 tsp. vanilla extract
  • 2 Tbl. lemon juice
  • Zest of 1 large lemon
  • 1 1/2 cups fresh or frozen blueberries, thawed

In a medium bowl, mix together flour, sugar, baking soda, baking powder, and salt. In a separate bowl, whisk together egg yolks and buttermilk. Add cream cheese to yolks and buttermilk and mix with a hand mixer until cream cheese has separated into uniformly small lumps, amout the size of large cottage cheese curds. Stir in melted butter, vanilla, lemon juice, and lemon zest into the cream cheese/yolk/buttermilk.

Add dry ingredients to the wet, then stir to combine. With hand mixer, whisk the egg whites in a small bowl until stiff but not dry.; fold gently into the batter with a spatula or wooden spoon.

Heat a griddle or large heavy pan over medium-high heat, until a drop of water sizzles. Lower the heat to medium and butter the pan. Drop batter into the pan by 1/3 cupfuls. Once the batter has spread, drop in the berries. You might want to drizzle some batter over them to cover. These need to be cooked a bit longer than you might expect–they won’t bubble as quickly or as much as plain pancakes. Turn down the heat if necessary to keep them from overbrowning. Let them puff up to their full extent after you turn them, which will take 2-3 minutes. Serve plain, or with honey, syrup or jam.


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