Fluffy Lemon Pancakes with Fresh Blueberry Sauce (Serves 4)

Key Highlights:

• Light, fluffy pancakes with bright lemon flavor, topped with homemade blueberry sauce
• Perfect weekend breakfast ready in 30 minutes
• Make-ahead sauce for easy preparation
• Simple ingredients, beginner-friendly steps

Time Needed:

• Prep: 15 minutes
• Cook: 15 minutes
• Total: 30 minutes

What Makes These Pancakes Special?

Ever had regular pancakes that needed something extra? These lemon pancakes bring zesty freshness to your breakfast table. The homemade blueberry sauce adds the perfect sweet-tart balance.

Equipment Needed

• Large mixing bowl
• Medium saucepan
• Whisk
• Non-stick frying pan or griddle
• Measuring cups and spoons
• Zester
• Spatula
• Small bowl for sauce

Ingredients

For the Pancakes:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 tablespoons sugar
• 2 large eggs
• 1 3/4 cups buttermilk
• 4 tablespoons melted butter
• 2 lemons (zest and juice)
• Cooking spray for pan

For the Blueberry Sauce:

• 2 cups fresh or frozen blueberries
• 1/4 cup maple syrup
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 2 tablespoons water

Step-by-Step Instructions

Preparing the Blueberry Sauce (Make First)

1. Gather your sauce ingredients:
   • Measure 2 cups blueberries (if frozen, don’t thaw)
   • Measure 1/4 cup maple syrup
   • Have lemon juice ready
   • Keep cornstarch and water nearby
2. Start the sauce:
   • Place medium saucepan on stove
   • Add blueberries and maple syrup
   • Turn heat to medium
   • You’ll see small bubbles forming around edges
3. Monitor the cooking process:
   • Stir gently every minute
   • Watch for berries to start breaking down
   • This takes about 5 minutes
   • Sauce will begin to turn dark purple
4. Make cornstarch mixture:
   • In small bowl, add 1 tablespoon cornstarch
   • Add 2 tablespoons cold water
   • Stir with spoon until smooth
   • Should look like milk – no lumps
5. Thicken the sauce:
   • When berries are bubbling steadily
   • Pour in cornstarch mixture slowly
   • Stir constantly with wooden spoon
   • Watch sauce thicken (2-3 minutes)
   • It’s ready when it coats back of spoon
6. Finish the sauce:
   • Remove pan from heat
   • Add 1 tablespoon lemon juice
   • Stir gently
   • Let cool slightly while making pancakes
   • Sauce will thicken more as it cools

Making the Pancake Batter

1. Prepare your workspace:
   • Clear counter space
   • Get two large bowls
   • Have measuring tools ready
   • Preheat pan on low while mixing
2. Mix dry ingredients:
   • In large bowl, add 2 cups flour
   • Add 2 teaspoons baking powder
   • Add 1/2 teaspoon baking soda
   • Add 1/4 teaspoon salt
   • Add 3 tablespoons sugar
   • Whisk together until well combined
   • Make well in center (push ingredients to sides)
3. Prepare wet ingredients:
   • In second bowl, crack 2 eggs
   • Beat eggs with whisk until uniform
   • Measure 1 3/4 cups buttermilk, add to eggs
   • Add 4 tablespoons melted butter (cooled 5 minutes)
   • Zest both lemons directly into bowl
   • Add 2 tablespoons lemon juice
   • Whisk until everything is combined
4. Combine the mixtures:
   • Pour wet ingredients into well of dry ingredients
   • Using rubber spatula, fold gently
   • Scrape bottom of bowl while mixing
   • Stop when you still see small lumps
   • Batter should be thick but pourable
   • Let rest 5 minutes before cooking

Cooking Perfect Pancakes

1. Prepare your pan:
   • Use non-stick pan or griddle
   • Heat on medium (if electric, set to 350°F)
   • Test heat: sprinkle few drops water
   • Drops should “dance” then evaporate
   • Spray pan lightly with cooking spray
2. First test pancake:
   • Use 1/4 cup measure for batter
   • Pour slowly in center of pan
   • If batter too thick, add 1-2 tablespoons buttermilk
   • Watch edges of pancake
   • Tiny bubbles will form after 2-3 minutes
3. Perfect flip technique:
   • Look for bubbles across surface
   • Edges should look slightly dry
   • Slide thin spatula completely under pancake
   • Lift edge slightly to check color
   • Should be golden brown
   • Flip with confident, quick motion
4. Cooking second side:
   • Second side needs less time
   • About 1-2 minutes
   • Don’t press down on pancake
   • Check edge with spatula for color
   • Remove when golden brown
5. Maintain proper heat:
   • Adjust heat if pancakes brown too quickly
   • Reapply cooking spray between batches
   • Keep cooked pancakes warm in oven (200°F)
   • Wipe pan clean if it gets too dark
6. Serving:
   • Stack 2-3 pancakes per plate
   • Warm blueberry sauce if needed
   • Pour sauce over pancakes
   • Serve immediately while hot

Troubleshooting

Problem: Pancakes are dense

• Solution: Don’t overmix batter
• Fix: Mix just until dry ingredients are moistened

Problem: Uneven cooking

• Solution: Wait for pan to heat fully
• Fix: Test with water droplet – should sizzle

Problem: Sauce too thin

• Solution: Add more cornstarch mixture
• Fix: Mix 1 teaspoon cornstarch with 1 tablespoon water

Variations

• Make it dairy-free: Use plant-based milk + 1 tablespoon vinegar
• Gluten-free option: Use 1:1 gluten-free flour blend
• Berry swap: Try raspberries or mixed berries for sauce

Storage & Reheating

Pancakes:

• Refrigerate: Up to 3 days in airtight container
• Freeze: Up to 2 months, separate with parchment
• Reheat: 10-15 seconds in microwave or toaster

Sauce:

• Refrigerate: Up to 5 days
• Freeze: Up to 3 months
• Reheat: Gentle heat on stovetop

Safety Tips

• Check heat level – medium heat prevents burning
• Cool melted butter before mixing
• Keep pan handle turned inward for safety
• Use caution with hot sauce