Thank you so much for reading & supporting Kroll’s Korner! This post includes affiliate links for products I actually use in my own home and personally recommend. Should you make a purchase using one of these links, Kroll’s Korner will earn a small commission at no extra cost to you, which helps me continue to bring you great original content. Thank you!
Lemon Blueberry Pancakes with Blueberry Maple Syrup
The ultimate pancake recipe. Once you’ve had these, you won’t want a pancake any other way!
In a large bowl, mix flour, sugar, baking soda and power, and salt.
In a small bowl, whisk together egg yolks, buttermilk, milk, lemon peel, lemon juice, vanilla and 2 Tbsp. butter.
In a mixer on high speed, beat egg whites until they form soft peaks.
Pour buttermilk mixture into flour mixture; stir to blend. Add egg whites and fold in gently.
In a large non stick skillet over medium heat, melt a tablespoon of butter. Pour batter into size of pancake you prefer (I use ~1/4cup). Cook until golden brown on each side.
In a saucepan over medium heat make the blueberry sauce: combine 2 Tbsp. butter, syrup and blueberries. Heat for about 3 minutes and top on pancakes! Enjoy.
May sub the buttermilk with 1 1/4 cup Greek yogurt + 1/3 cup milk if you do not have buttermilk on hand. You will see also need to add in the additional 1/4 cup milk as well!Makes 10 large pancakes or ~18 smaller pancakes.Adapted from Sunset