Lemon Buttermilk Pancakes With Blueberry Sauce

Name: Lemon Buttermilk Pancakes With Blueberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Lemon Buttermilk Pancakes; 1 1/4 cups all-purpose flour; 2 tablespoons sugar; 1 1/4 teaspoons baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 cup buttermilk; 1 large egg; 4 tablespoons butter, melted; 1 lemon, zest of, grated; Ten-Minute Blueberry Sauce; 3 cups blueberries (fresh or frozen); 1/2 cup sugar; 1/2 cup orange juice; 2 teaspoons lemon juice; 1/2 teaspoon cinnamon; 1 tablespoon cornstarch

Servings: persons

Lemon Buttermilk Pancakes
1 1/4 cups all-purpose flour
2 tablespoons sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg
4 tablespoons butter, melted
1 lemon, zest of, grated
Ten-Minute Blueberry Sauce
3 cups blueberries (fresh or frozen)
1/2 cup sugar
1/2 cup orange juice
2 teaspoons lemon juice
1/2 teaspoon cinnamon
1 tablespoon cornstarch

1
In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together buttermilk, egg, butter, and lemon zest.
2
Pour liquid ingredients into flour mixture and whisk until just combined-a few lumps are OK.
3
Lightly coat a griddle or nonstick skillet with oil. Heat to medium-high and spoon 1/4 cup batter for each pancakes.
4
Cook until bubbles form on top and batter is set-about 2-3 minutes. Top with Ten-Minute Blueberry Sauce and fresh blueberries if desired.
5
In a medium saucepan, combine berries, sugar, orange juice, lemon juice, and cinnamon over medium-low heat, stirring occasionally, until berries begin to pop, about 7 minutes.
6
In a small bowl, completely dissolve cornstarch in 1 tablespoon water. Add to berry mixture, increase heat, and boil sauce for 1 minute. Let cool before serving. Makes about 2 1/2 cups.

908

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 17 ingredients. The key ingredients include: Lemon Buttermilk Pancakes, 1 1/4 cups all-purpose flour, 2 tablespoons sugar, 1 1/4 teaspoons baking powder, and more.

Yes, Lemon Buttermilk Pancakes With Blueberry Sauce 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!