Lemon Pancakes with Blueberry Maple Syrup
User Reviews
5
Lemon Pancakes with Blueberry Maple Syrup
Description
This recipe uses a classic pancake batter base of flour, sugar, baking soda and powder, and salt. Egg yolks are mixed with buttermilk, milk, lemon zest and juice, and vanilla, while the whites are beaten separately to soft peaks. The whites are folded into the batter last to add air and tenderness. Optionally, blueberries can be added to the batter, but the syrup is the primary blueberry component.
The syrup is made by simmering fresh blueberries with maple syrup and butter, then thickening with a cornstarch slurry. A squeeze of lemon juice added at the end brightens the flavor. The syrup is thick and glossy, perfect for spooning over pancakes.
Lemon adds a fresh citrus note that contrasts the sweet syrup and complements the pancakes' richness. The pancakes themselves cook on a heavy pan or griddle to develop a light, airy interior with a gentle golden crust. The recipe adapts easily to homemade buttermilk by adding lemon or vinegar to milk.
Pancakes keep well refrigerated up to 5 days or can be frozen for months. The syrup should be stored separately to maintain texture and freshness.
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 egg yolks and whites separated
- 1 1/2 cups buttermilk
- 1/4 cup milk whole
- 2 tsp. lemon zest or more for more lemon-y flavor
- 1/4 cup lemon juice fresh
- 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. corn starch + 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!
Notes
- To make buttermilk substitute, add 2 tablespoons lemon juice or white vinegar to 2 cups whole milk and let sit 5 minutes before using.
- Store cooked pancakes in the refrigerator up to 5 days or freeze for up to 2 months, keeping syrup separate.
- The recipe is adapted from Sunset Magazine, offering a balance of lemon flavor and soft texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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