Lemon Blueberry Pancakes with Blueberry Compote


1 made it | 1 review | 0 photos

10 minutes
10 minutes
Lemon Blueberry Pancakes with Blueberry Compote

These Lemon Blueberry Pancakes are the perfect way to start off your morning routine! With bursts of fresh blueberries and the tang of lemon, these light and fluffy pancakes are delicious served with butter and maple syrup, or, to take it up a notch, with blueberry compote! 


For the Pancakes:

1 cup of all-purpose flour 

2 teaspoons of baking powder 

3 tablespoons of sugar

1/4 teaspoon of kosher salt 

1 large egg

3/4 cup of milk 

1/2 cup of full fat Greek yogurt 

2 tablespoons of lemon juice 

2 teaspoons of lemon zest 

2 tablespoons of a neutral oil 

1 cup of blueberries 

For the Compote: 

2 cups of blueberries 

1/4 cup of pure maple syrup or honey 

1 teaspoon of vanilla extract 

1/4 cup of water 


For the Pancakes:

1. In a medium bowl, whisk together the flour, baking powder, sugar, and salt. In a separate bowl, whisk the egg, then whisk in the milk, Greek yogurt, lemon juice, lemon zest, and neutral oil. 

2. Stir the wet ingredients into the dry ingredients. Lightly butter a skillet; heat the skillet to medium-low heat. Pour the batter into small circles, then place blueberries into the top of each pancake. 

3. Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then, flip them and cook until done. Repeat with the remaining batter. Serve immediately with blueberry compote or maple syrup. 

For the Compote:

1. Place the blueberries, maple syrup, vanilla, and water into a saucepan and heat over medium heat. Bring to a low boil, stirring occasionally, and cook for about 4 to 6 minutes until the blueberries begin to break down. Mash the blueberries with a wooden spoon and cook until they thicken into a sauce. 

2. Remove from the heat. The sauce will thicken even more as it cools. 


Reviews 1


July 10, 2022
Delicious! I got 13 pancakes from this recipe