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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.
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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 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 14 pancakes
Calories 215kcal
Author Tawnie Graham of Kroll's Korner

Equipment

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

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
    A side-by-side comparison of a saucepan filled with fresh blueberries on the left, and the same saucepan on the right showing the blueberries cooked down into a thick, glossy compote. A wooden spoon is stirring both mixtures.
  • 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
    Two images showing the process of preparing the dry ingredients. On the left, a hand is pouring granulated sugar into a white mixing bowl filled with flour. On the right, a whisk is stirring the combined dry ingredients.
  • 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
    Two images showing the preparation of wet ingredients. On the left, a hand is cracking an egg into a white bowl filled with milk, lemon zest, and vanilla extract. On the right, a whisk is blending the wet ingredients together.
  • 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).
    A close-up of a metal mixing bowl containing stiffly whipped egg whites, with a whisk attachment resting nearby.
  • 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).
    A side-by-side image showing the process of making pancake batter. On the left, a hand is pouring a bowl of mixed wet ingredients into a bowl containing dry ingredients, with a wooden spoon resting in the flour mixture. On the right, a hand is gently folding whipped egg whites into the thick pancake batter using a wooden spatula. The background features a tiled surface with scattered blueberries and broken eggshells.
  • 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).
    A side-by-side comparison of a heated griddle. On the left, six circles of melted butter are sizzling on the surface. On the right, pancake batter is being poured onto the griddle.
  • 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.
    A side-by-side comparison showing the cooking process. On the left, pancakes are beginning to bubble on the surface. On the right, the pancakes have been flipped to reveal golden-brown tops.
  • Serve and enjoy: Serve the pancakes immediately with blueberry syrup on top and enjoy! YUM!
    A side-by-side of the finished pancakes. On the left, blueberry sauce is being poured over a tall stack of pancakes topped with lemon zest. On the right, a fork is cutting into a fluffy pancake topped with blueberry compote.

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

Serving: 1pancake | Calories: 215kcal | Carbohydrates: 38g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 272mg | Potassium: 149mg | Fiber: 1g | Sugar: 21g | Vitamin A: 205IU | Vitamin C: 5mg | Calcium: 93mg | Iron: 1mg