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Lemon Pancakes with Blueberry Compote
Prep Time
5
minutes
mins
Cook Time
5
minutes
mins
Total Time
10
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
4
servings
Ingredients
▢
12
pancakes
-
your favorite
▢
1
tablespoon
lemon zest
▢
1
tablespoon
lemon juice
▢
3
cups
blueberries
-
fresh or frozen
▢
1
tablespoon
of lemon juice
▢
¾
cup
sugar
▢
1
cup
water
▢
2
tablespoons
corn starch
-
dissolved in 1/4 cup cold water
▢
½
teaspoon
vanilla
Instructions
Prepare pancake batter according to recipe directions.
Add lemon zest and 1 tablespoon lemon juice to batter and stir to combine.
Cook pancakes according to recipe directions.
In a sauce pan, combine 2 cups of blueberries, 1 tablespoon lemon juice, sugar and 1 cup of water.
Stir over medium-high heat until mixture starts boiling and blueberries start bursting.
Add corn starch mixture and bring blueberries to full boil.
Turn down heat and simmer for 3-4 minutes or until sauce reaches desired consistency.
If sauce gets too thick, add more water one tablespoonful at a time.
Remove sauce from heat, add remaining blueberries and stir to combine.
Serve blueberry sauce on top of lemon pancakes.
Notes
Add Lemon Curd
: Enhance the lemon flavor by topping your pancakes with lemon curd.
Blueberries:
Fold in some blueberries to buttermilk pancakes for additional blueberry flavor.
Coconut:
toast coconut and add to your pancakes.
Alternate cooking method tip:
Make these pancakes using your favorite method, they can be reheated in the air fryer, microwave or the stovetop.
Dietary consideration tip:
Use a sugar alternative to make the blueberry syrup.