Buttermilk Pancakes Recipe

Combine dry ingredients

In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda and fine salt until evenly distributed.

Combine wet ingredients

In a separate medium bowl whisk the buttermilk, eggs, melted cooled butter and vanilla extract until smooth and homogeneous.

Make batter

Create a well in the center of the dry ingredients and pour the wet mixture in. Stir gently with a spatula or wooden spoon until most of the dry streaks are incorporated; the batter should be slightly lipply—do not overmix. Let the batter rest for 5 minutes; during this time the baking soda and powder activate and the batter thickens slightly.

Fold in blueberries

Gently fold the blueberries and lemon zest (if using) into the rested batter just until distributed. If using very juicy or frozen berries, fold minimally to avoid turning batter purple.

Cook: heat a nonstick skillet or griddle over medium heat (about 350°F/175°C). Brush or wipe with a little melted butter. For each pancake, pour 1/4 cup batter onto the griddle. When bubbles form across the surface and edges look set (about 2–3 minutes), flip and cook until golden on the second side, 1–2 minutes more. Keep finished pancakes warm on a plate tented with foil.

Incorporate banana and chips

Mash the ripe banana until mostly smooth and stir it into the rested batter. Fold in the chocolate chips just until distributed. If you prefer pockets of chocolate, press chips onto pancake tops after pouring onto griddle rather than folding into the entire batter.

Cook as above: heat griddle to medium, lightly butter, pour 1/4 cup batter per pancake. Cook until bubbles form and edges set (~2–3 minutes), flip and cook until golden (~1–2 minutes).

Fold in ricotta mixture

Whisk the ricotta with lemon zest and lemon juice until smooth. Fold the ricotta mixture into the rested batter gently; small streaks of ricotta are fine and give a tender texture.

Cook as above: preheat skillet to medium, butter lightly, portion 1/4 cup batter per pancake, wait for bubbles and set edges then flip and finish until golden.

Plain pancakes

If making plain pancakes, cook using the base batter without adding any mix-ins. Use the same griddle temperature and timing: ~2–3 minutes to first flip, 1–2 minutes after flip.

Serve

Stack pancakes, add a pat of butter and drizzle with maple syrup. For fruit variations, serve with extra fresh berries or sliced bananas. Dust with powdered sugar if desired. Leftovers refrigerate in an airtight container for up to 2 days or freeze layers separated by parchment for up to 1 month; reheat in a toaster or oven until warmed through.