Lemon Pancakes with Berry Topping
Brighten up your breakfast table with these irresistibly fluffy Lemon Pancakes with Berry Topping! Bursting with fresh lemon zest and a hint of tangy buttermilk, these golden pancakes offer a citrusy twist on a classic favorite. Topped with a luscious medley of warm, syrupy berries sweetened with honey, this recipe is equal parts indulgent and refreshing. Perfect for weekend brunch or a special morning treat, these pancakes are quick to prepare and make the most of simple, wholesome ingredients. Garnish with a dusting of powdered sugar for an elegant finish, and watch as every bite delights your taste buds with a perfect harmony of sweet, tart, and buttery flavors. Whether you’re looking for an elevated breakfast idea or a crowd-pleasing brunch centerpiece, these lemon pancakes will steal the show!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1.25 cups buttermilk
- 1 tablespoons lemon zest
- 2 tablespoons lemon juice
- 1 whole large egg
- 2 tablespoons unsalted butter (melted and slightly cooled)
- 2 cups mixed fresh berries (e.g., strawberries, blueberries, raspberries)
- 2 tablespoons honey
- 2 tablespoons water
- 1 tablespoons powdered sugar (optional, for garnish)
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate medium bowl, combine the buttermilk, lemon zest, lemon juice, egg, and melted butter. Whisk until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are fine.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or a cooking spray.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes. Flip and cook the other side for another 1-2 minutes, or until golden brown. Repeat with the remaining batter.
To prepare the berry topping, combine the fresh berries, honey, and water in a small saucepan. Cook over medium heat for 5-7 minutes, stirring occasionally, until the berries start to break down and create a syrupy consistency.
Serve the warm pancakes stacked on plates. Spoon the berry topping over the pancakes. Optionally, sprinkle with powdered sugar for garnish.
Enjoy your Lemon Pancakes with Berry Topping!
Nutrition Facts
Calories |
398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 581 mg | 25% | |
| Total Carbohydrate | 67.7 g | 25% | |
| Dietary Fiber | 4.1 g | 14% | |
| Total Sugars | 28.2 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 120 mg | 9% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 279 mg | 6% | |
*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.
