Breakfast, Recipes

Lemon-Buttermilk Berry Pankcakes

August 27, 2012

This was breakfast Sunday morning! It was good!

You see, every morning before breakfast my mom and Sunny go out into the garden to pick berries {it really wouldn’t be possible without Sunny}, and every morning they come back with a bowl full of blackberries. We add the berries to our yoghurt, muesli, oatmeal or eat them right from the bush but one very important berry breakfast was missing: pancakes, duh!

I had actually planned on making plain ol’ buttermilk pancakes, but adding blackberries and a touch of lemon zest just seemed to round the flavor off perfectly. Just like regular milk, buttermilk is a good source of calcium and has an extra portion of healthy bacteria. It is known that lemons are full of vitamin C and blackberries are loaded with antioxidants. In other words, these pancakes are practically  health food! I even used spelt flour and added chia and flax seeds so there’s no excuses not to have them 🙂

A little tip for those you like their breakfast to be waiting for them in the fridge in the mornings:  you can prepare the batter at night so that all you need to do before breakfast is pour the batter onto the griddle or into the pan. The only thing that’s easier to prepare is overnight oats, but you’ve gotta give your taste buds something different to to be exited about once in a while. And if you want your pancakes to all be the same size I recommend you use something the size of around about 1/8 cup. To me that’s the perfect pancake size and that’s also what I used for mine.

Lemon-Buttermilk Berry Pancakes

Print this recipe

makes 12 pancakes


  • 180g {1.5 cups} spelt flour
  • 2 tbsp. baking powder
  • 2 tbsp. sugar
  • 1 tbsp. vanilla sugar
  • 2 whole eggs
  • 500ml {2 cups} buttermilk
  • zest of 1 organic lemon
  • pinch of cinnamon
  • 1 tbsp. of chia and flax seeds
  • coconut oil for pan or griddle
  • berries {blackberries or blueberries}


  1. In a bowl mix the dry ingredients: flour, baking powder, sugars, cinnamon and seeds.
  2. In a separate bowl whisk the eggs carefully and then add the milk. Add the lemon zest and mix until everything is combined.
  3. Add the wet ingredients to the dry ingredients and mix until you have a smooth, non-clumpy batter.
  4. Heat up some coconut oil in a pan or griddle and using pour the batter into the hot {but not too hot}. Add the berries on top and when the pancakes start forming bubbles on the side carefully flip them over. Let them cook for another minute and then repeat with the rest of the batter.
  5. Serve with a drizzle of maple syrup and an extra side of fresh berries.

Good to the last bite!

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1 Comment

  • Reply WIAW: holding on to the summer August 29, 2012 at 3:32 am

    […] Once again I’ll be sharing my weekend eats with you. My day started with a stack of Lemon-Buttermilk Pancakes with a drizzle of maple syrup and some extra berries to nibble on served on the side. I prepared […]

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