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!
Servings 10 large pancakes
- 2 cups All-Purpose flour may sub with white whole wheat
- 3 Tbsp. 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 may sub Greek yogurt, see note below
- 1/4 cup whole milk
- 2 tsp. grated lemon peel
- 3 Tbsp. fresh lemon juice
- 1 tsp. vanilla extract
- 1/4 cup butter, melted
- 1 cup maple syrup
- 1 cup blueberries rinsed
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
Serving: 1large pancake | Calories: 300kcal