Lemon Buttercream Pancakes With Blueberries Recipe

Name: Lemon Buttercream Pancakes With Blueberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups all-purpose flour; 2 tablespoons sugar; 1/2 teaspoon salt; 1 teaspoon baking soda; 1 1/4 cups buttermilk; 1/2 cup sour cream; 1/4 cup melted butter; 2 eggs, separated; 1/2 teaspoon vanilla; 1/2 tablespoon freshly grated lemon zest; blueberries (or other berry)

Servings: persons

1 1/4 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 1/4 cups buttermilk
1/2 cup sour cream
1/4 cup melted butter
2 eggs, separated
1/2 teaspoon vanilla
1/2 tablespoon freshly grated lemon zest
blueberries (or other berry)

1
Have all ingredients at room temperature.
2
Sift together flour, sugar, salt and soda.
3
Whisk buttermilk, sour cream, butter and egg yolks.
4
Stir in vanilla and zest.
5
Whisk milk mixture into flour.
6
Let batter rest about 15 minutes.
7
Beat 2 egg whites into soft peaks and fold into batter.
8
Use about 1/4 cup per pancake and drop on preheated griddle or frying pan.
9
Cook completely on one side.
10
Sprinkle on a few berries then turn to finish cooking.

908

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, 2 tablespoons sugar, 1/2 teaspoon salt, 1 teaspoon baking soda, and more.

Yes, Lemon Buttercream Pancakes With Blueberries 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.

Lemon Buttercream Pancakes With Blueberries

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