Lemon Pancakes

There’s nothing quite like waking up to the smell of fresh pancakes, especially when those pancakes are Lemon Pancakes. Imagine a sunny morning, the air filled with a hint of citrus, making you feel energized and ready to take on the day. These pancakes have always been a favorite of mine, not just for their delightful tang but also for the memories they carry. I recall the first time I made them for my family; they were an instant hit! Each bite is fluffy and slightly sweet, complemented perfectly by the homemade blueberry sauce, which adds a burst of flavor that takes this breakfast to the next level.

Cooking has always been a way for me to express love and creativity, and preparing Lemon Pancakes is no exception. It’s a simple recipe that brings joy to the table, whether it’s a lazy weekend brunch or a special occasion. The bright flavor of lemons brings a refreshing twist to the traditional pancake, making them feel lighter and more vibrant. I love serving these pancakes with a drizzle of maple syrup and a heaping spoonful of warm blueberry sauce, creating a symphony of flavors that dances on the palate.

Each stack of Lemon Pancakes is a little work of art, topped with a sprinkle of lemon zest and a dollop of whipped cream if you’re feeling indulgent. The way they puff up on the griddle, their golden edges crisping just right, always brings a smile to my face. And while enjoying them with my loved ones, I realize that it’s not just about the food; it’s about the moments we share. So, why not embrace the joy of cooking and treat yourself to these delightful pancakes? You won’t regret it!

Shopping List for Lemon Pancakes

Cooking is an art, and the ingredients you choose play a significant role in the masterpiece you create. For these Lemon Pancakes, we use simple yet vibrant ingredients that enhance the flavors beautifully. Each ingredient serves a purpose, working in harmony to create a delicious final dish.

• 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

Step by Step Instructions for Lemon Pancakes

Making Lemon Pancakes is a breeze, and I can’t wait to guide you through the steps! This recipe flows smoothly, ensuring that you create fluffy pancakes bursting with lemony goodness and a delightful blueberry sauce.

1. Start by gathering all your ingredients. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure to combine them well so that the leavening agents can do their job properly.
2. In another bowl, whisk together the milk, melted butter, lemon juice, lemon zest, and egg yolks. Combine these wet ingredients until they are well mixed. The mixture should be smooth and creamy, with the lemon zest adding a lovely speckled appearance.
3. Now, gently add the wet ingredients to the dry ingredients. Stir them together until just combined. Remember, it’s okay if the batter is a little lumpy! Overmixing will make the pancakes tough, and we want them to be fluffy.
4. In a separate clean bowl, whip the egg whites until they reach stiff peaks. This is crucial for creating light, airy pancakes. When you lift the whisk, the egg whites should stand tall and not fall over.
5. Carefully fold the whipped egg whites into the batter in three additions. Use a spatula and fold gently to maintain the airiness. Remember, the batter will not be completely smooth, and that’s just fine!
6. Next, heat a lightly greased griddle or skillet over medium-high heat. It’s important to get the right temperature; too high, and the pancakes will burn, too low, and they won’t cook through properly.
7. Scoop about 1/3 cup of the batter onto the griddle. Watch as bubbles start to form on the surface, and the edges begin to set. This is your cue that it’s time to flip!
8. Gently flip the pancake and cook the other side until it’s lightly browned. This should only take a minute or so. Repeat with the remaining batter, adjusting the heat as necessary to ensure even cooking.
9. While the pancakes are cooking, let’s prepare the blueberry sauce! In a heavy-bottomed saucepan, add the blueberries, a bit of lemon zest, and maple syrup. Set the heat to medium-high and bring the mixture to a simmer.
10. Stir occasionally, allowing the mixture to thicken and letting about half of the blueberries burst. This should take around 5 to 10 minutes. The sauce will continue to thicken as it cools, so don’t worry if it looks a bit runny at first.
11. Remove the sauce from the heat and cool it to room temperature. Serve your Lemon Pancakes warm, generously topped with the blueberry sauce and perhaps a sprinkle of powdered sugar for that perfect finish!

Helpful Hints

As you prepare your Lemon Pancakes, here are some helpful hints to ensure your cooking experience is smooth and enjoyable:

• Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on a skillet.
• Freezing: You can freeze cooked pancakes. Just place parchment paper between them in a freezer-safe container. They can be reheated directly from frozen.
• Pairing: Enjoy these pancakes with a side of crispy bacon or fresh fruit for a balanced breakfast.
• Garnishing: Consider garnishing with fresh mint or a scoop of whipped cream to elevate your pancake presentation.
• Serving Temperature: Serve pancakes warm for the best texture and flavor. Cold pancakes can be reheated, but they lose that delightful fluffiness.

Great Combinations for Lemon Pancakes

Serving your Lemon Pancakes can be as delightful as making them. Here are some combinations to enjoy:

• Fresh Fruit: Serve with a medley of fresh berries such as strawberries or raspberries to add color and freshness.
• Whipped Cream: A dollop of whipped cream can elevate your pancakes to a more indulgent treat.
• Nut Butters: Spread some almond or peanut butter for a rich, nutty flavor that complements the citrus beautifully.
• Breakfast for a Crowd: Perfect for brunch gatherings, serve Lemon Pancakes alongside an array of toppings like chocolate chips or nuts.
• Seasonal Touch: Consider adding pumpkin spice or cinnamon in the fall for a seasonal twist.
• Drinks: Pair with a refreshing glass of iced tea or freshly squeezed orange juice for a vibrant breakfast experience.

FAQ

Conclusion

Lemon Pancakes are a delightful way to brighten your breakfast table with their zesty flavor and fluffy texture. They bring a unique twist to a classic favorite, making them perfect for any occasion. I encourage you to try this recipe and share the joy it brings to your morning. You won’t regret treating yourself to this deliciousness!

Lemon Pancakes

The ultimate breakfast treat! These Lemon Pancakes are fluffy, citrusy, and topped with a vibrant blueberry sauce. Perfect for brightening up your morning routine!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Breakfast

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 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
• 1/4 cup Freshly Squeezed Lemon Juice
• 1 tablespoon Finely Grated Lemon Zest
• 3 large Eggs separated
• 1 1/2 cups Fresh Blueberries (8 ounces)
• 1 teaspoon Finely Grated Lemon Zest
• 1/2 cup Maple Syrup

Equipment

• Grater
• Saucepan
• Skillet
• Frying Pan
• Wooden Spoon
• Whisk
• Mixing Bowl

Method

 

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Notes

• Tip 1: Whole eggs will be easier to separate when cold.
• Tip 2: Egg whites will be easier to whip to stiff peaks when warmed to room temperature.
• Tip 3: Blueberry sauce calls for fresh blueberries, however, frozen blueberries may be substituted.

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Meet Carmen Rhoades

Precision is key to a perfect feast, and I apply that rigor to everything I do here. I am deeply involved in measuring, timing, and refining the techniques behind our recipes. I have cooked this dish multiple times, troubleshooting every step so that your experience in the kitchen is seamless and successful.