Lemon Pancakes With Fresh Berries Recipe

Name: Lemon Pancakes With Fresh Berries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/3 cups all-purpose flour; 1/3 cup powdered sugar; 1 1/2 teaspoons baking soda; 1 teaspoon baking powder; 1 cup milk; 1 cup sour cream; 2 Land O Lakes Eggs; 2 tablespoons Land O Lakes Butter, melted; 2 tablespoons lemon juice; 1 tablespoon freshly grated lemon zest; 1/2 cup red currant jelly; 2 cups fresh strawberries, halved*; 1 cup fresh or frozen blueberries, thawed

Servings: persons

2 1/3 cups all-purpose flour
1/3 cup powdered sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 cup milk
1 cup sour cream
2 Land O Lakes Eggs
2 tablespoons Land O Lakes Butter, melted
2 tablespoons lemon juice
1 tablespoon freshly grated lemon zest
1/2 cup red currant jelly
2 cups fresh strawberries, halved*
1 cup fresh or frozen blueberries, thawed

1
Combine flour, powdered sugar, baking soda and baking powder in bowl.
2
Combine all remaining pancake ingredients in another bowl; mix until smooth.
3
Stir sour cream mixture into flour mixture until well mixed (batter will be thick).
4
Heat lightly greased griddle or frying pan to 350F or until drops of water sizzle.
5
Spoon 1/4 cup batter for each pancake onto hot griddle; spread to form 4-inch circle.
6
Cook 1-2 minutes or until bubbles form on top.
7
Turn pancakes; continue cooking 1-2 minutes or until browned.
8
Keep warm.
9
Repeat with remaining batter.
10
Melt jelly in 2-quart saucepan over medium-low heat.
11
Remove from heat.
12
Add strawberries and blueberries; stir gently to coat.
13
Serve over warm pancakes.
14
*Substitute 2 cups frozen strawberries, thawed.

618

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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: 2 1/3 cups all-purpose flour, 1/3 cup powdered sugar, 1 1/2 teaspoons baking soda, 1 teaspoon baking powder, and more.

Yes, Lemon Pancakes With Fresh Berries 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 Fresh Berries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions