A delightful twist on classic pancakes, these blueberry lemon pancakes are topped with a creamy butter topping for an indulgent breakfast treat.
Combine the flour, sugar, salt, and baking powder in a mixing bowl.
Sifting the dry ingredients ensures a smooth batter and prevents lumps.
In another bowl, whisk together the buttermilk, sour cream, melted butter, and egg yolks.
Ensure the wet ingredients are well combined for a consistent batter.
Add the vanilla extract and lemon zest to the wet mixture.
The lemon zest adds a fresh, citrusy aroma to the pancakes.
Gradually mix the wet ingredients into the dry ingredients until just combined.
Avoid overmixing to keep the pancakes light and fluffy.
Let the batter rest for 10 minutes.
Resting the batter allows the gluten to relax, resulting in tender pancakes.
Beat the egg whites until soft peaks form and gently fold them into the batter.
Folding in beaten egg whites creates a light and airy texture.
Heat a griddle over medium heat and lightly grease it.
Ensure the griddle is evenly heated to prevent uneven cooking.
Pour about 1/4 cup of batter onto the griddle for each pancake.
Use a ladle or measuring cup for consistent pancake sizes.
Sprinkle a few blueberries onto each pancake before flipping.
Adding blueberries directly to the batter ensures even distribution.
Cook until golden brown on both sides and serve warm.
Keep cooked pancakes warm in a low oven while finishing the batch.
For the topping, mix softened butter, powdered sugar, and vanilla extract until smooth.
The butter topping can be prepared in advance and stored in the fridge.
Serve the pancakes with a dollop of butter topping and enjoy.
Garnish with extra blueberries or a drizzle of maple syrup for added flavor.
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