Lemon Stacks with Blueberry Sauce
Brighten up your breakfast table with these irresistible Lemon Stacks with Blueberry Sauce—a delightful twist on classic pancakes that’s bursting with zesty citrus and the vibrant sweetness of fresh blueberries. Fluffy lemon-infused pancakes, made with a touch of tangy lemon juice and fragrant zest, are stacked high and layered with a luscious homemade blueberry sauce thickened to perfection. This easy yet elegant recipe comes together in just 35 minutes, making it perfect for weekend brunch or a special morning treat. Garnished with a light dusting of powdered sugar, these pancakes are as beautiful as they are delicious. Whether you're looking for a citrusy breakfast idea or a show-stopping brunch dish, this recipe combines fresh, seasonal flavors for a crowd-pleasing masterpiece.
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Recipe Information
Ingredients
- 150 g All-purpose flour
- 2 tsp Baking powder
- 2 tbsp Granulated sugar
- 0.5 tsp Salt
- 250 ml Milk
- 2 tbsp Fresh lemon juice
- 1 tbsp Lemon zest
- 1 Egg
- 2 tbsp Unsalted butter (melted)
- 200 g Blueberries (fresh or frozen)
- 2 tbsp Granulated sugar (for sauce)
- 50 ml Water
- 1 tsp Cornstarch
- 2 tbsp Water (for cornstarch slurry)
- 2 tsp Powdered sugar (for serving)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt.
In a separate bowl, combine the milk, fresh lemon juice, lemon zest, egg, and melted butter. Whisk until well blended.
Gradually pour the wet ingredients into the dry ingredients, mixing until just combined. Do not overmix; the batter should be slightly lumpy.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
Pour 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface (about 2 minutes), then flip and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter.
To make the blueberry sauce, combine the blueberries, granulated sugar, and 50 ml of water in a small saucepan over medium heat. Bring to a gentle boil, stirring occasionally.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Slowly add the slurry to the blueberries, stirring constantly, until the sauce thickens (about 2 minutes). Remove from heat and set aside to cool slightly.
To assemble the lemon stacks, layer the pancakes on a plate, spooning the blueberry sauce between each layer.
Dust the top with powdered sugar and serve immediately. Enjoy!
Nutrition Facts
Calories |
1331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 2285 mg | 99% | |
| Total Carbohydrate | 222.3 g | 81% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 88.5 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 404 mg | 31% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 836 mg | 18% | |
*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.
