Flavorful, fluffy Lemon Pancakes with Blueberry Sauce should be on your weekend breakfast menu all year long.
Forget plain old maple syrup. These lemon pancakes flavored with lemon zest and lemon juice deserve to be topped with something better. This quick and easy homemade blueberry sauce is simply made from fresh blueberries, lemon zest, and maple syrup. The sauce is perfect over pancakes, wonderful when stirred into oatmeal, and such a treat when poured over ice cream!
When it comes to pancakes, eggs should be treated as two separate ingredients: the egg yolk and the egg white. In this lemon pancake recipe, the egg yolks are mixed with the other liquid ingredients. The yolks act as an emulsifier, helping to bind the ingredients together.
While the egg yolks contain fat and vitamins, the egg whites are simply made of water and protein. When the egg whites are whipped on its own, it turns into a soft cloud as the proteins in the egg whites trap air. That air translates to fluffy pancakes!
How to make Lemon Pancakes:
Start by whisking all the dry ingredients together in a large bowl. In a separate bowl, mix together the egg yolks and remaining wet ingredients. The egg yolk mixture is added to the dry flour ingredients. Don’t be alarmed. The batter will be lumpy.
In order to keep the strength and integrity of the beaten egg whites, gently fold them into the pancake batter in three additions. As the egg whites are incorporated into the batter, the batter will loosen and some of the lumps will dissolve. Be careful not to overmix the batter and deflate the egg whites too much. The finished pancake batter will not be smooth. It will be a bit chunky, and that’s okay!
Grab a stack of warm lemon pancakes and ladle on the blueberry sauce! For an extra pop of bright flavor, squeeze a wedge of lemon on top. Paired with a pat of salted butter, these lemon pancakes with blueberry sauce are heavenly. You’ll want to make it a monthly (if not weekly) breakfast routine!
Lemon Pancakes with Blueberry Sauce
Flavorful lemon pancakes topped with a quick homemade blueberry maple sauce.
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 1/4 cups whole milk
- 1/3 cup unsalted butter, melted
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon finely grated lemon zest
- 3 large eggs, separated
- 1 1/2 cups (8 ounces) fresh blueberries
- 1 teaspoon finely grated lemon zest
- 1/2 cup maple syrup
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the milk, melted butter, lemon juice, lemon zest, and egg yolks. Add the wet ingredients to the dry ingredients. Mix together. The batter will be lumpy.
In another clean bowl, whip the egg whites to stiff peaks. Gently fold in batter in three additions. Do not overmix. Batter will not be smooth.
Heat a lightly greased griddle or skillet over medium high heat. Scoop 1/3 cup batter onto griddle. Cook until bubbles form on the surface and the edges of the pancake are set. Gently flip pancake and cook the other side until lightly browned. Repeat with remaining batter. Adjust heat according if pancakes are browning too fast.
Serve pancakes warm with blueberry sauce and salted butter.
In a heavy bottomed sauce pot, add blueberries, lemon zest, and maple syrup. Set over medium high heat. Bring mixture to a simmer. Stir mixture as needed to prevent burning along the edges. Cook until mixture has thickened and about half of the blueberries have burst. Remove from heat and cool to room temperature. Blueberry sauce will thicken as it cools.
Serve blueberry sauce chilled or warmed up over hot pancakes. Store any leftovers covered in the fridge. Will keep in the fridge for a few days.
Whole eggs will be easier to separate when cold. Egg whites will be easier to whip to stiff peaks when warmed to room temperature.
Blueberry sauce calls for fresh blueberries, however, frozen blueberries may be substituted.