Ingredients
1 Tbsp. vegetable oil (plus more as needed)
2 cups blueberries
1 cup pecans (chopped)
1 lemon (zested)
2 Tbsp. fresh lemon juice
2 eggs (beaten)
1/2 cup melted butter
2 cups buttermilk
1/2 tsp. baking soda
1 tsp. salt
1/2 cup sugar
2 cups all-purpose flour
Step by step
Equipment needed: KitchenAid® Bowl-Lift Stand Mixer, Double Flex Edge Beater
Make the batter: Measure flour, sugar, salt and baking soda into bowl of Stand Mixer. Attach Double Flex Edge Beater and set to speed 2. Mix 1 minute until combined.
In medium bowl, whisk together buttermilk, melted butter, eggs, lemon zest and lemon juice. Add buttermilk mixture to dry ingredients on speed 3 and mix until thoroughly combined, about 1 to 2 minutes.
Add pecans and mix on speed 3 until just combined. Do not overmix.
Turn down to half speed and fold in blueberries until just combined.
Cook the pancakes: Heat griddle or non-stick pan over medium heat. Add a small amount of vegetable oil to pan. Pan is ready when a few drops of water dance on the surface.
Use 1/4 cup measure or ice cream scoop to portion pancakes. Cook until crispy and browned, 3 to 4 minutes per side. Repeat until all batter is used.
Serve immediately with maple syrup or whip cream.
Tips: For light and fluffy pancakes, make sure not to overmix the batter. If you like, top pancakes with a bit of extra lemon zest.