Lemon Pancakes With Blackberry Syrup Recipe

Name: Lemon Pancakes With Blackberry Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE PANCAKES:; 1 whole Lemon, Zested; 3 Tablespoons Sugar; 1 whole Egg; 1 cup Buttermilk; 2 Tablespoons Butter, Melted; 1 cup Flour; 1 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt; FOR THE BLACKBERRY SYRUP:; 1/4 cups Blackberry Jam; 3/4 cups Powdered Sugar; 1 Tablespoon Honey; 2 Tablespoons Water

Servings: persons

FOR THE PANCAKES:
1 whole Lemon, Zested
3 Tablespoons Sugar
1 whole Egg
1 cup Buttermilk
2 Tablespoons Butter, Melted
1 cup Flour
1 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
FOR THE BLACKBERRY SYRUP:
1/4 cups Blackberry Jam
3/4 cups Powdered Sugar
1 Tablespoon Honey
2 Tablespoons Water

1
For the pancakes:
2
In a small bowl, rub the lemon zest into the granulated sugar until fragrant. In a large bowl, whisk together the egg, buttermilk and melted butter. Add the flour, lemon sugar, baking powder, baking soda and salt. Stir until just combined. The batter will be a bit lumpy; make sure not to over mix.
3
Heat a nonstick griddle pan over medium heat. Add 1/4 cup of batter to the pan and cook a few minutes on both sides, until just lightly golden brown. Makes about 6-8 pancakes.
4
For the blackberry syrup:
5
Whisk all ingredients together and bring to a boil. Remove from heat and let stand for 5-10 minutes. Adjust consistency as needed by adding teaspoonfuls of water. Whisk again until smooth and pour over pancakes!

752

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
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 15 ingredients. The key ingredients include: FOR THE PANCAKES:, 1 whole Lemon, Zested, 3 Tablespoons Sugar, 1 whole Egg, and more.

Yes, Lemon Pancakes With Blackberry 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!

Lemon Pancakes With Blackberry Syrup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions