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a stack of pancakes on a plate with blueberry syrup on top

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



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


  • In a saucepan over medium heat make the blueberry syrup: add the blueberries, maple syrup and butter to a medium sized saucepan. Heat for about 5 minutes or until syrup begins to bubble and simmer. Stir together the cornstarch and water in a small dish, and whisk into the syrup. Add a squeeze of lemon, stir. Simmer until syrup thickens. Set aside while you prepare the pancakes.
  • Mix the flour, sugar, baking soda, baking powder, and salt in a large mixing bowl.
  • Whisk together the egg yolks, buttermilk, milk, lemon zest, lemon juice, vanilla and 2 Tbsp. melted butter in a medium bowl.
  • Beat the egg whites using a stand mixer with a whisk attachment or a hand mixer until soft peaks form, ~2-3 minutes.
  • Pour the wet ingredients into the dry ingredients and stir to combine. Add the egg whites and fold them in gently. (You can gently stir some blueberries into the pancakes batter too, but I just love spooning the blueberry syrup on top)
  • 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 ~1/4cup). Cook for 1-2 minutes or until the little bubbles appear, then flip. Continue cooking until both sides are golden brown. Repeat with remaining batter. Wipe the skillet clean and add a dab more butter between batches.
  • Serve the pancakes immediately with blueberry syrup on top and enjoy!



  • 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). 
  • Recipe adapted from Sunset Magazine.


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