Lemon Buttermilk Pancakes With Blueberry Sauce Recipes

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BUTTERMILK PANCAKES WITH BLUEBERRY SYRUP



Buttermilk Pancakes with Blueberry Syrup image

Provided by Nancy Fuller

Time 35m

Yield 6 servings

Number Of Ingredients 15

3 tablespoons unsalted butter, plus more for griddle
3 large eggs
2 1/4 cups well-shaken buttermilk
2 1/4 cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon ground cardamom
1 teaspoon pure vanilla extract
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
Vegetable oil, for griddle
Blueberry Syrup, recipe follows
1 1/2 cups real New York State maple syrup
1 cup blueberries

Steps:

  • Cut the butter into small pieces and melt in a small saucepan over medium heat or in the microwave. Remove and cool.
  • Heat the griddle over medium heat.
  • Whisk together the eggs, buttermilk, flour, sugar, baking powder, cardamom, vanilla, baking soda, cinnamon, salt and melted butter together. Stir until you have a lumpy batter, but don't over mix.
  • Carefully wipe the griddle down with vegetable oil using a paper towel. Add a very small pat of butter to the griddle and swirl to melt. Once the butter is foamy, add the pancake batter using a 1/4-cup ladle. Flip the pancakes once you see a ring of bubbles around the edges, about 3 minutes. Cook the next side for about 2 minutes more.
  • Wipe the griddle clean and re-oil and butter between each batch. Repeat for the remaining batter. Serve immediately with Blueberry Syrup.
  • Add the syrup and blueberries to a small saucepan over medium heat. Simmer for 10 minutes, until slightly thickened. Smash a few of the berries with a wooden spoon against the sides of the pan. Serve over buttermilk pancakes.

LEMON BLUEBERRY PANCAKES



Lemon Blueberry Pancakes image

Lemon yogurt gives these hearty pancakes a fluffy texture and delectable flavor. My son couldn't get enough of them the first time we had them the first time we had them for breakfast. Top each stack with extra yogurt and berries.-Ann Flores, Seneca, Kansas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 8 pancakes,4 servings, 2 per serving.

Number Of Ingredients 11

1 egg
1 cup lemon yogurt, divided
1/2 cup fat-free milk
2 tablespoons canola oil
1 teaspoon lemon juice
1 cup all-purpose flour
Sugar substitute equivalent to 2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups blueberries, divided

Steps:

  • In a small bowl, whisk egg, 1/2 cup yogurt, milk, oil and lemon juice until blended. Combine the flour, sugar substitute, baking powder, baking soda and salt. Make a well in the center. Pour yogurt mixture into the well; stir just until moistened. Gently fold in 1 cup blueberries., Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top of pancake; cook until second side is golden brown. Serve with remaining yogurt and blueberries.

Nutrition Facts : Calories 283 calories, Fat 10g fat (1g saturated fat), Cholesterol 57mg cholesterol, Sodium 809mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges

LEMON RICOTTA PANCAKES WITH BLUEBERRY SAUCE



Lemon Ricotta Pancakes with Blueberry Sauce image

These pancakes are light and don't leave you feeling too full. The blueberry sauce is easy, healthy, bright, and perfect on top of these pancakes. Top the pancakes with blueberry sauce or maple syrup.

Provided by hopefuleesoon

Categories     Breakfast and Brunch     Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 13

2 tablespoons lemon juice
1 tablespoon cornstarch
2 cups frozen blueberries
3 tablespoons white sugar
1 cup ricotta cheese
⅔ cup milk
2 eggs
3 tablespoons white sugar
1 lemon, juiced and zested
½ teaspoon ground nutmeg
¼ teaspoon salt
1 cup all-purpose flour
1 tablespoon baking powder

Steps:

  • Mix 2 tablespoons lemon juice and cornstarch together in a bowl until cornstarch dissolves.
  • Stir blueberries and 3 tablespoons sugar in a saucepan over medium-high heat. Bring to a boil; reduce heat to low and simmer for 5 minutes. Pour cornstarch mixture into blueberry mixture; cook and stir until mixture thickens slightly. Cover saucepan and remove from heat.
  • Whisk ricotta cheese, milk, eggs, sugar, juice from 1 lemon, lemon zest, nutmeg, and salt together in a bowl until well blended. Add flour and baking powder; whisk to combine.
  • Heat a lightly oiled griddle or skillet over medium-high heat. Drop batter in 1/4 cup portions onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter. Top pancakes with blueberry sauce.

Nutrition Facts : Calories 290.9 calories, Carbohydrate 57.7 g, Cholesterol 85.1 mg, Fat 3.9 g, Fiber 3.1 g, Protein 7.7 g, SaturatedFat 1.4 g, Sodium 560.2 mg, Sugar 27.7 g

LEMON-BLUEBERRY PANCAKES



Lemon-Blueberry Pancakes image

One word for these lemon-blueberry pancakes ... delicious! Serve with butter and real maple syrup.

Provided by IronChefLaurie

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 25m

Yield 8

Number Of Ingredients 10

1 ¼ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon white sugar
½ teaspoon salt
1 cup milk
1 egg
½ tablespoon butter, melted and slightly cooled
1 lemon, zested
2 teaspoons oil, or as needed
1 cup frozen blueberries, or as needed, thawed

Steps:

  • Sift together flour, baking powder, sugar, and salt in a large bowl.
  • Whisk together milk and egg in a small bowl. Add milk and egg mixture to flour mixture, whisking until blended. Stir in melted butter and lemon zest.
  • Lightly oil a griddle and heat over medium-high heat. Fill a 1/4-cup measure with batter and pour onto the hot griddles. Drop a few blueberries on top and cover them with a little batter. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 123.4 calories, Carbohydrate 19.6 g, Cholesterol 24.8 mg, Fat 3.3 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 297.1 mg, Sugar 3.7 g

LEMON YOGURT PANCAKES WITH BLUEBERRY TOPPING



Lemon Yogurt Pancakes with Blueberry Topping image

Provided by Katie Lee Biegel

Time 55m

Yield 2 servings

Number Of Ingredients 14

1 1/2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup milk, plus more if necessary
1/2 cup plain Greek yogurt (see Cook's Note)
2 large eggs
2 teaspoons lemon zest
1 teaspoon vanilla extract
Unsalted butter or nonstick cooking spray, for cooking
Blueberry Topping, recipe follows
1 1/2 cup frozen blueberries
1/4 cup sugar
2 tablespoons lemon juice

Steps:

  • Whisk together the flour, sugar, baking powder and salt in a large bowl. Whisk together the milk, yogurt, eggs, lemon zest and vanilla in a separate bowl. Stir the wet ingredients into the dry until just combined. If the mixture is too dry, add 1 to 2 tablespoons of milk to thin it out. Allow the batter to rest at least 15 minutes.
  • Preheat a griddle or nonstick skillet over medium-low heat and preheat the oven to 200 degrees F.
  • Coat with the griddle or skillet with butter or nonstick spray. Ladle the pancake batter on the griddle. Cook until bubbles begin to form and the bottom of the pancake is golden brown, 2 to 3 minutes. Flip and cook an additional 2 minutes. Repeat with the remaining batter. Keep the pancakes warm in the oven until ready to serve. Top with Blueberry Topping and serve warm.
  • Combine the blueberries, sugar, lemon juice and 1/4 cup water in a small saucepan and cook over medium heat. Use a fork to gently mash some of the blueberries and release their juices. Cook until the sugar completely dissolves, 5 to 7 minutes.

LEMON BLUEBERRY PANCAKES



Lemon Blueberry Pancakes image

These are a nice change from your everyday pancakes. The lemon, blueberry, buttermilk flavors go nicely with the brown sugar, but plain sugar is fine. Also, I thought that the pecans are a nice touch, but any nut or no nuts are fine. Serve the pancakes with your favorite syrup. If you can't serve the pancakes right of the stove, preheat the oven to 200°F and stack finished ones in some foil.

Provided by SnowHat

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 large egg
1 tablespoon lemon, zest of, grated
3/4 cup buttermilk
3 tablespoons brown sugar, packed
2 tablespoons butter, melted and cooled
3/4 cup all-purpose flour, plus
2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup blueberries
1/4 cup pecans, coarsely chopped

Steps:

  • In a medium bowl, whisk together egg, lemon zest, buttermilk, brown sugar, and butter.
  • Set aside.
  • In a large bowl, combine flour, baking powder, and salt.
  • Add dry ingredients to wet ingredients.
  • Stir until just combines.
  • Stir in blueberries and pecans.
  • Spray a nonstick skillet with butter spray.
  • Heat over medium high heat.
  • When skillet is hot, add 1/4 cup of batter.
  • Cook until the edges of the pancake bubble and burst.
  • Turn over with spatula.
  • Cook until underside is golden brown.
  • Repeat with remaining batter.
  • Serve with favorite syrup.

Nutrition Facts : Calories 294.7, Fat 12.7, SaturatedFat 4.8, Cholesterol 70, Sodium 493.1, Carbohydrate 39.8, Fiber 2.4, Sugar 16.3, Protein 6.9

LEMON BUTTERMILK PANCAKES WITH BLUEBERRY SAUCE



Lemon Buttermilk Pancakes With Blueberry Sauce image

Make and share this Lemon Buttermilk Pancakes With Blueberry Sauce recipe from Food.com.

Provided by shawnajean

Categories     Breakfast

Time 11m

Yield 10 serving(s)

Number Of Ingredients 15

1 1/4 cups all-purpose flour
2 tablespoons sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg
4 tablespoons butter, melted
1 lemon, zest of, grated
3 cups blueberries (fresh or frozen)
1/2 cup sugar
1/2 cup orange juice
2 teaspoons lemon juice
1/2 teaspoon cinnamon
1 tablespoon cornstarch

Steps:

  • In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together buttermilk, egg, butter, and lemon zest.
  • Pour liquid ingredients into flour mixture and whisk until just combined-a few lumps are OK.
  • Lightly coat a griddle or nonstick skillet with oil. Heat to medium-high and spoon 1/4 cup batter for each pancakes.
  • Cook until bubbles form on top and batter is set-about 2-3 minutes. Top with Ten-Minute Blueberry Sauce and fresh blueberries if desired.
  • In a medium saucepan, combine berries, sugar, orange juice, lemon juice, and cinnamon over medium-low heat, stirring occasionally, until berries begin to pop, about 7 minutes.
  • In a small bowl, completely dissolve cornstarch in 1 tablespoon water. Add to berry mixture, increase heat, and boil sauce for 1 minute. Let cool before serving. Makes about 2 1/2 cups.

Nutrition Facts : Calories 197.5, Fat 5.7, SaturatedFat 3.2, Cholesterol 34.3, Sodium 201.4, Carbohydrate 34.3, Fiber 1.6, Sugar 19.2, Protein 3.5

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