There’s something wonderfully nostalgic about pancake mornings. I remember the aroma of pancakes wafting through the house on lazy Sunday mornings, with my grandmother flipping them on an old cast-iron skillet. Her secret was always a hint of lemon zest, which brightened up the sweetness and made each bite feel like a warm hug. Today, I want to share my modern take on this classic comfort food by adding juicy blueberries and a rich maple syrup drizzle. This pancake stack is not only visually stunning but also irresistibly delicious!

Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon lemon zest (about 1 lemon)
  • 1 cup fresh blueberries (plus extra for topping)
  • Maple syrup, for serving
  • Powdered sugar, for dusting (optional)

Instructions

Begin your pancake adventure by gathering all your ingredients. A tidy kitchen is a happy kitchen!

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. This dry mixture will be the foundation of your fluffy pancakes.

In another bowl, combine the buttermilk, egg, melted butter, and lemon zest. Whisk until smooth and creamy, allowing the lemon to infuse that delightful citrus aroma.

Pour the wet mixture into the dry ingredients and gently fold together until just combined. Be careful not to over-mix; a few lumps are perfectly fine! Now, fold in the fresh blueberries, allowing them to nestle into the batter.

Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Once hot, ladle about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden brown.

Transfer the cooked pancakes to a plate and keep warm while you repeat with the remaining batter, adding more butter or oil to the skillet as needed.

Now it’s time to assemble your masterpiece! Stack the pancakes high, layering them with a sprinkle of blueberries and a drizzle of maple syrup between each. For an extra touch of elegance, dust the top with powdered sugar and garnish with a few more blueberries.

Serve immediately and savor the delightful combination of flavors. Each bite of this Maple-Blueberry Pancake Stack with Lemon Zest will transport you back to those cherished family mornings, filled with laughter and love.

Enjoy every delicious moment!