Lemon Buttercream Pancakes With Blueberries Recipe

Fluffy lemon buttercream pancakes bursting with juicy blueberries! These delightful pancakes are a family favorite, equally delicious with other berries like strawberries and raspberries. A recipe inspired by a traveler's blog, these pancakes are guaranteed to become your new weekend breakfast staple. Get ready for a taste of pure heaven!

Prep Time 15 mins
Cook Time 25 mins
Calories 522.7 kcal
Protein 27g
Rating Be the first
Lemon Buttercream Pancakes With Blueberries 69

Recipe Actions

Share this recipe:

Recipe Author

Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Lemon Buttercream Pancakes With Blueberries

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Lemon Buttercream Pancakes With Blueberries? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Lemon Buttercream Pancakes With Blueberries

  1. Prepare all ingredients: Ensure all ingredients are at room temperature for optimal mixing and texture.
  2. Whisk dry ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until well combined.
  3. Combine wet ingredients: In a separate bowl, whisk together 1 1/2 cups buttermilk, 1/2 cup sour cream, 1/4 cup (1/2 stick) melted unsalted butter, and 2 large egg yolks until smooth.
  4. Add flavor: Stir in 1 teaspoon vanilla extract and the zest of 1 lemon into the wet ingredients.
  5. Gently combine wet and dry: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Do not overmix.
  6. Rest the batter: Let the batter rest for 15 minutes. This allows the gluten to relax, resulting in lighter and fluffier pancakes.
  7. Incorporate egg whites: In a clean bowl, beat 2 large egg whites until soft peaks form. Gently fold the egg whites into the batter.
  8. Cook the pancakes: Heat a lightly oiled griddle or frying pan over medium heat. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  9. Flip and finish: Cook for 2-3 minutes per side, or until golden brown and cooked through. Sprinkle a few blueberries on top during the last minute of cooking on the first side.
  10. Serve and enjoy: Serve immediately with extra blueberries, maple syrup, or a dollop of whipped cream.

Nutrition Information (Approximate per serving)

Sodium

47 g

Sugar

60g

Fat

79g

Carbs

18g

Frequently Asked Questions

How long does it take to make Lemon Buttercream Pancakes With Blueberries?

Lemon Buttercream Pancakes With Blueberries takes about 40 minutes from start to finish — roughly 15 minutes to prepare and 25 minutes to cook.

How many calories are in Lemon Buttercream Pancakes With Blueberries?

Lemon Buttercream Pancakes With Blueberries has approximately 522.7 calories per serving, with about 27 g protein, 18 g carbohydrates and 42 g fat.

What ingredients do I need for Lemon Buttercream Pancakes With Blueberries?

The key ingredients for Lemon Buttercream Pancakes With Blueberries are All Purpose Flour, Sugar, Salt, Baking Soda, Buttermilk, Sour Cream. See the full list with measurements above.

Reviews

No reviews yet — be the first to share your thoughts on this recipe!

Write a Review