Blueberry Pancakes Recipe

A stack of blueberry pancakes being drizzled with lemon juice and chocolate sauce.

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4.70 from 10 votes

This blueberry pancake recipe features fluffy and delicious pancakes topped with a homemade lemon syrup.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Difficulty: Easy

Servings: pancakes

Author: Becky Hardin

Equipment

Kitchen Scale (optional)
Baking Sheet
Stand Mixer

Ingredients

2 cups all-purpose flour 240g
2 tsp baking powder 8g
6⅓ tbsp granulated sugar 79g
½ tsp kosher salt
3 large eggs 150g, separated into whites and yolks
¾ cup whole milk 170g
¾ cup heavy cream 170g
½ tsp pure vanilla extract 2g
2 tsp freshly squeezed lemon juice from ½ lemon
1 tbsp lemon zest from 1 lemon
6 tbsp unsalted butter 85g, melted (¾ stick)
4 tbsp unsalted butter 57g, for cooking
1 pint fresh blueberries 454g, rinsed and dried
⅔ recipe creamy lemon syrup for serving

Instructions

Preheat oven to 200°F and place a metal rack over a baking sheet. (This will be used to keep the cooked pancakes warm while others are cooking.)
In a medium bowl, whisk the flour, baking powder, sugar, and salt together. Set aside.
2 cups all-purpose flour, 2 tsp baking powder, 6⅓ tbsp granulated sugar, ½ tsp kosher salt
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until stiff peaks form. Carefully transfer the beaten egg whites to a different bowl until ready to use.
3 large eggs
In the same mixing bowl (no need to rinse it out), combine the egg yolks, milk, cream, vanilla extract, lemon juice, lemon zest, and 6 tbsp of melted butter. Mix until fully incorporated, about 2 minutes.
¾ cup whole milk, ¾ cup heavy cream, ½ tsp pure vanilla extract, 2 tsp freshly squeezed lemon juice, 1 tbsp lemon zest, 6 tbsp unsalted butter
Add the flour mixture to the egg yolk mixture and stir just until the dry ingredients are wet.
Gently fold in half of the beaten egg whites into the batter and then fold in the remaining half of the beaten egg whites. The egg whites should NOT be fully incorporated into the batter and the batter should look a little lumpy from the unincorporated beaten egg whites.
Heat a griddle until hot, over medium heat, and add 1 tbsp cooking butter. Pour 2 tbsp of batter, per pancake, onto the griddle. The griddle should hold 3-4 pancakes at one time.
4 tbsp unsalted butter
Sprinkle fresh blueberries over the top of each pancake.
1 pint fresh blueberries
Once bubbles appear and begin to pop on the topsides on the pancakes, check the undersides to see if they are golden brown and carefully flip them over, with a spatula. Cook the other side 1-2 minutes or until they are golden on both sides and cooked through.
Transfer the pancakes to the prepared cooling rack/baking sheet and keep them warm in the oven until ready to serve.
Repeat the process with the remaining batter, adding extra butter when needed, until all pancakes are cooked.
To serve, drizzle with warm Creamy Lemon Syrup.
⅔ recipe creamy lemon syrup

Video

Nutrition