Lemon Syrup Pancake Stack Recipe

Indulge in a delightful twist on classic pancakes! This recipe, inspired by Lyle's Golden Syrup Cookbook (2008), elevates a simple breakfast staple into a gourmet treat. Fluffy pancakes are layered with creamy mascarpone cheese, juicy blueberries, and a zesty lemon syrup made with the irresistible golden syrup. Prepare for a flavor explosion that's perfect for brunch, dessert, or any time a sweet craving strikes!

Prep Time 15 mins

Cook Time 30 mins

Calories 642.1 kcal

Protein 28g

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The Forktionary Kitchen Team

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

Ingredients for Lemon Syrup Pancake Stack

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons granulated sugar
1 cup milk
2 large eggs
2 tablespoons melted unsalted butter
1/2 cup mascarpone cheese
1 cup fresh blueberries
1/3 cup Lyle's Golden Syrup (or substitute)
2 tablespoons fresh lemon juice, 1 tablespoon fresh lemon zest
1 tablespoon vegetable oil

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How to Make Lemon Syrup Pancake Stack

**Make the Pancakes:** In a large bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, and 2 tablespoons of granulated sugar.
In a separate bowl, whisk together 1 cup milk, 2 large eggs, and 2 tablespoons of melted unsalted butter. Gently pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
Heat 1 tablespoon of vegetable oil in a large, heavy skillet over medium-low heat. Pour ¼ cup of batter onto the hot skillet for each pancake.
Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface.
Keep cooked pancakes warm under a layer of aluminum foil while you make the syrup and assemble the stack.
**Make the Lemon Syrup:** In a small saucepan, combine ⅓ cup Lyle's Golden Syrup (or substitute), 2 tablespoons lemon juice, and 1 tablespoon lemon zest. Gently warm over low heat, stirring occasionally, until the syrup is heated through.
**Assemble the Pancake Stack:** On each of 4 warm plates, stack 3 pancakes. Spread a layer of ½ cup mascarpone cheese between each pancake layer. Top each layer with a generous amount of blueberries.
**Finish and Serve:** Drizzle the warm lemon syrup generously over the pancake stack. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

38 g

Sugar

130g

Fat

43g

Carbs

38g

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Preparation Pancakes And Waffles Breakfast Eggs Dairy Fruit Easy Vegetarian Dietary Berries Blueberries

Frequently Asked Questions

How long does it take to make Lemon Syrup Pancake Stack?

Lemon Syrup Pancake Stack takes about 45 minutes from start to finish — roughly 15 minutes to prepare and 30 minutes to cook.

How many calories are in Lemon Syrup Pancake Stack?

Lemon Syrup Pancake Stack has approximately 642.1 calories per serving, with about 28 g protein, 38 g carbohydrates and 25 g fat.

What ingredients do I need for Lemon Syrup Pancake Stack?

The key ingredients for Lemon Syrup Pancake Stack are All Purpose Flour, Baking Powder, Salt, Granulated Sugar, Whole Milk, Eggs. See the full list with measurements above.