Lemon Buttercream Pancakes with Blueberries
Brighten up your breakfast table with these Lemon Buttercream Pancakes with Blueberries, a delightful twist on a classic morning favorite. Bursting with zesty lemon flavor, these fluffy pancakes are elevated by the addition of rich, homemade lemon buttercream frosting. Each bite combines the tangy sweetness of lemon with the juicy pop of fresh blueberries, creating a perfect balance of flavors. The recipe is easy to follow, with just 35 minutes from start to finish, making it ideal for weekend brunch or a special family treat. Drizzle with maple syrup for extra indulgence or enjoy them as they are—each heavenly stack is a sunny start to your day. Keywords: lemon buttercream pancakes, blueberry pancakes, breakfast recipes, citrus pancakes, brunch ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 1.25 cups whole milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 0.5 cup unsalted butter (for buttercream)
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice (for buttercream)
- 1 tablespoon milk (for buttercream)
- 0.5 teaspoons vanilla extract
- 1.5 cups fresh blueberries
- 0.25 cups maple syrup (optional)
- 1 tablespoon unsalted butter (for greasing pan)
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the milk, egg, melted butter, lemon zest, and lemon juice until smooth.
Gradually add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix; some lumps are fine.
Heat a large non-stick skillet or griddle over medium heat and lightly grease with unsalted butter.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for another 1-2 minutes until golden brown. Repeat with remaining batter.
To make the lemon buttercream, beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar and mix until smooth.
Add 1 tablespoon of lemon juice, 1 tablespoon of milk, and vanilla extract to the buttercream. Beat until light and fluffy. Add more powdered sugar or milk as needed to achieve your desired consistency.
To serve, stack the pancakes on a plate and generously spread a layer of lemon buttercream on top.
Top with fresh blueberries and drizzle with maple syrup, if desired.
Nutrition Facts
Calories |
2892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.1 g | 181% | |
| Saturated Fat | 84.9 g | 424% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 582 mg | 194% | |
| Sodium | 1743 mg | 76% | |
| Total Carbohydrate | 378.8 g | 138% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 218.3 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 569 mg | 44% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1143 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
