Lemon Pancakes with Blueberry Maple Syrup

A top-down view of a pancake stack covered in blueberry compote, powdered sugar, and lemon zest. The plate is garnished with fresh blueberries and a lemon wedge. Blueberry sauce has pooled at the base of the pancakes.

Lemon Pancakes with Blueberry Maple Syrup

Bright, fresh lemon pancakes made with a next-level blueberry maple syrup. These pancakes are lightly sweetened, fluffy and bursting with lemony flavor!

Course Breakfast

Cuisine American

Keyword pancakes

Prep Time 15

Cook Time 15

Total Time 30

Servings pancakes

Calories 215kcal

Author Tawnie Graham of Kroll's Korner

Equipment

Spatula
Mixing bowls

Ingredients

For the pancake batter:

2 cups all-purpose flour
1/4 cup granulated sugar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 large eggs, yolks and whites separated
1 1/2 cups buttermilk
1/4 cup whole milk
2 tsp. lemon zest (or more for more lemon-y flavor!)
1/4 cup fresh lemon juice
1 tsp. vanilla extract
1/4 cup butter, divided

For the blueberry syrup:

2 cups blueberries
1 cup maple syrup
2 Tbsp. butter
1 Tbsp. cornstarch + 1 Tbsp. water
1 tsp. lemon juice

US Customary - Metric

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Instructions

Make the blueberry syrup: In a medium-sized saucepan over medium heat, add the blueberries, maple syrup, and butter. Heat for about 5 minutes or until syrup begins to bubble and simmer. Careful not to let it bubble over the pot! Stir together the cornstarch and water in a small dish, and whisk into the syrup. (this will help thicken it). Add a squeeze of lemon, stir. Simmer until syrup thickens. Set aside while you prepare the pancakes, it will thicken further as it sits.
2 cups blueberries, 1 cup maple syrup, 2 Tbsp. butter, 1 Tbsp. cornstarch + 1 Tbsp. water, 1 tsp. lemon juice
Whisk dry ingredients: Mix the flour, sugar, baking soda, baking powder, and salt in a large mixing bowl. Set aside.
2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tsp. baking soda, 1 tsp. baking powder, 1/2 tsp. salt
Whisk wet ingredients in another bowl: Whisk together the egg yolks, buttermilk, milk, lemon zest, lemon juice, vanilla, and 2 Tbsp. of the melted butter in a medium bowl.
2 large eggs, yolks and whites separated, 1 1/2 cups buttermilk, 1/4 cup whole milk, 2 tsp. lemon zest (or more for more lemon-y flavor!), 1/4 cup fresh lemon juice, 1 tsp. vanilla extract, 1/4 cup butter, divided
Beat egg whites: I know, another step! But this extra 2-3 minutes of beating the egg whites helps to create a lighter, fluffier, yummier pancake. In another medium-sized bowl, beat the egg whites with a hand mixer until soft peaks form, ~2-3 minutes. (Or you can use a stand mixer fitted with the whisk attachment).
Bring the batter together: Pour the wet ingredients into the dry ingredients and stir to combine. Add the egg whites and fold them in very gently. Allow the batter to rest for 10 minutes, during this time you can find the griddle, your favorite spatula, and a wire rack to place the pancakes on! (Tip: you can gently stir fresh blueberries into the pancake batter too, but I just love spooning the blueberry syrup on top).
Time to make them! Heat a wide heavy-bottomed pan or griddle over medium heat and melt a tablespoon of butter. Drop the batter evenly on the pan (I use ~1/4 cup).
Cook for 1-2 minutes or until the little bubbles appear, then flip. Continue cooking until both sides are golden brown. Repeat with the remaining batter. Wipe the skillet clean and add a dab more butter between batches.
Serve and enjoy: Serve the pancakes immediately with blueberry syrup on top and enjoy! YUM!

Video

Notes

Make buttermilk from scratch if needed: Pour 2 Tbsp. lemon juice or white vinegar into a measuring cup. Pour 2 cups whole milk in, stir and let sit for 5 minutes. Use as directed in recipe.
Store pancakes in the refrigerator for up to 5 days or freeze and enjoy within 2 months. (Store separate from the syrup).

Nutrition