Blueberry Quinoa Pancakes with Lemon Crema

  • Serves

    serves 4


Granola and quinoa lend a sneaky earthy-crunchy vibe to these substantial, fluffy pancakes from Dennis Bernard, chef de cuisine of Chicago's Dove's Luncheonette.


  • 12 cup quinoa, rinsed
  • 2 sticks cinnamon
  • 4 cups flour
  • 6 tbsp. sugar
  • 2 tbsp. baking powder
  • 2 tbsp. baking soda
  • 1 tsp. kosher salt
  • 2 cups buttermilk
  • 2 cups whole milk
  • 4 eggs
  • 4 tbsp. unsalted butter, for cooking
  • 2 cups blueberries, plus more for serving
  • 12 cup Mexican crema or regular sour cream
  • Zest and juice of 1 lemon
  • Granola and maple syrup, for serving


Step 1

Heat oven to 350°. Boil quinoa, cinnamon, and 1⁄2 cup water in a 1-qt. saucepan. Reduce heat to low; cook, covered, until water is absorbed, about 10 minutes. Let cool; discard cinnamon. Whisk flour, 4 tbsp. sugar, the baking powder, baking soda, and salt in a bowl. In a separate bowl, whisk quinoa, the buttermilk, milk, and eggs; stir into dry ingredients until batter forms. Heat 1 tbsp. butter in a 10" cast-iron skillet over medium; cook 1 1⁄2 cups batter until bubbles appear at edges of pancake, 4–5 minutes. Add 1⁄2 cup blueberries and flip; cook 2 minutes. Transfer skillet to oven; bake until pancake is crisp on the outside, 3–4 minutes. Repeat with remaining butter, batter, and blueberries. Whisk remaining sugar, the crema, and lemon zest and juice in a bowl. Top pancakes with lemon crema, more blueberries, some granola, and a drizzle of maple syrup.

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