Blueberry Pancakes with Lemon Syrup
Fluffy pancakes filled with juicy blueberries and topped with a tangy, homemade lemon syrup. Perfect for a special breakfast or brunch.
Nutrition
Calories: 340cal
Carbohydrate: 55g
Protein: 8g
Fat: 10g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
15 min Prep
20 min Cook
35 min Total
4 Servings
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 1/4 cups milk
- 2 tablespoons melted butter (plus extra for cooking)
- 1 cup fresh or frozen blueberries
- 1/2 cup freshly squeezed lemon juice (about 2–3 lemons)
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 teaspoon lemon zest
Instructions
- In a small saucepan, combine lemon juice, sugar, water, and lemon zest. Bring to a gentle boil over medium heat, stirring until the sugar dissolves. Reduce the heat and simmer for 3–5 minutes until slightly thickened. Remove from heat and set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, whisk the egg, milk, and melted butter until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined (a few lumps are fine). Gently fold in the blueberries.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter. Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook for another 2 minutes, or until golden brown. Repeat with the remaining batter.
- Stack the pancakes on plates and drizzle with warm lemon syrup. Garnish with extra blueberries or a sprinkle of powdered sugar if desired. Serve immediately and enjoy!
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