Buttermilk and Lemon Scented Pancakes with Warm Blu

Name: Buttermilk and Lemon Scented Pancakes with Warm Blueberry Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pint fresh blueberries, stemmed and hulled; 2 cups light corn syrup; 1 cup all-purpose flour; 2 tablespoons sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; Pinch salt; 1 cup buttermilk; 1 large egg; 2 tablespoons butter, melted; 2 tablespoons fresh lemon zest, finely chopped; 1/2 stick butter, cut into 10 equal slices; Shaker confectioners' sugar

Servings: persons

1 pint fresh blueberries, stemmed and hulled
2 cups light corn syrup
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch salt
1 cup buttermilk
1 large egg
2 tablespoons butter, melted
2 tablespoons fresh lemon zest, finely chopped
1/2 stick butter, cut into 10 equal slices
Shaker confectioners' sugar

1
In a nonreactive saucepan, over medium heat, combine the blueberries and corn syrup.
2
Bring to a boil and cook for a couple of minutes.
3
Remove from the heat and with a hand potato masher, mash the berries.
4
Keep warm.
5
In a small mixing bowl, sift the flour, sugar, baking powder, baking soda and salt.
6
In a medium mixing bowl, whisk the buttermilk, egg, and butter until fully incorporated.
7
Add the sifted ingredients to the milk mixture and whisk until it is slightly smooth, but still has some lumps.
8
Fold in the lemon zest and allow the batter to sit for a couple of minutes.
9
Lightly grease a griddle over medium heat.
10
Cooking in batches, pour 1/4 cup of the batter onto the hot griddle for each pancake.
11
Cook for about 2 to 3 minutes or until the batter bubbles and is golden brown, flip over and continue to cook until golden brown.
12
Repeat the above process with the remaining batter.
13
Stack the pancakes on each serving plate.
14
Place a pat of butter between each layer.
15
Drizzle the pancakes with the syrup and garnish with the confectioners' sugar.

853

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pint fresh blueberries, stemmed and hulled, 2 cups light corn syrup, 1 cup all-purpose flour, 2 tablespoons sugar, and more.

Yes, Buttermilk and Lemon Scented Pancakes with Warm Blueberry Syrup falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Buttermilk and Lemon Scented Pancakes with Warm Blueberry Syrup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions