Lemon Pancakes with Blueberry Maple Syrup
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5.0
18 reviews
Excellent
Lemon Pancakes with Blueberry Maple Syrup
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Bright, fresh lemon pancakes made with a next-level blueberry maple syrup. These pancakes are lightly sweetened, fluffy and bursting with lemony flavor!
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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
Instructions
- 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!
Equipments used:
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).
- Recipe adapted from Sunset Magazine.
Nutrition Information
Show Details
Serving
1pancake
Calories
215kcal
(11%)
Carbohydrates
38g
(13%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
39mg
(13%)
Sodium
272mg
(11%)
Potassium
149mg
(4%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
205IU
(4%)
Vitamin C
5mg
(6%)
Calcium
93mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 14pancakes
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 215kcal | 11% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 39mg | 13% |
| Sodium | 272mg | 11% |
| Potassium | 149mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 205IU | 4% |
| Vitamin C | 5mg | 6% |
| Calcium | 93mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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