Name: Lemon Pancakes with Blueberry Sauce Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 10
Cuisine: American
Ingredients: For Pancakes:; 2¼ cups Bisquick baking mix; 2 tbsp lemon rind; 2 tsp poppy seeds; 1 cup milk; 2 eggs; 2 tbsp lemon juice; ½ tsp Almond Extract; For Blueberry Syrup:; 1 cup white sugar; 3 tbsp cornstarch; 1 tbsp lemon juice; 1½ cups water; 2½ cups blueberries

Start your morning right with these delightful lemon pancakes topped with a luscious blueberry sauce. The zesty lemon poppyseed pancakes are fluffy and full of flavor, perfectly complemented by the sweet and slightly tangy blueberry syrup. Ideal for a weekend breakfast or brunch, this recipe strikes a great balance between sweet and citrusy notes.

Photos of Lemon Pancakes with Blueberry Sauce Recipe

If some ingredients are not commonly found in your home, you may need to pick up a few items at the supermarket. Poppy seeds and almond extract are not always pantry staples but are essential for adding unique flavor and texture to these pancakes. The fresh or frozen blueberries are a must for the sauce, adding a burst of natural sweetness.

Ingredients for Lemon Pancakes with Blueberry Sauce

bisquick baking mix: A convenient pre-made mix that simplifies the pancake-making process.

lemon rind: Adds a fresh, zesty citrus flavor to the pancakes.

poppy seeds: Provide a slight crunch and unique taste to the pancakes.

milk: Makes the pancake batter smooth and creamy.

eggs: Help bind the ingredients together and add fluffiness.

lemon juice: Enhances the lemony flavor and adds a bit of tartness.

almond extract: Adds a subtle, nutty flavor to the pancakes.

white sugar: Sweetens the blueberry syrup.

cornstarch: Thickens the blueberry syrup to a perfect consistency.

water: Acts as a base for the blueberry syrup.

blueberries: The star ingredient of the syrup, providing natural sweetness and a vibrant color.

One reader, Cherice Shirley says:

These lemon pancakes with blueberry sauce are a delightful breakfast treat! The lemon zest adds a refreshing twist, and the blueberry sauce is perfectly sweet and tangy. Easy to make and absolutely delicious!

Cherice Shirley

Techniques for Perfect Lemon Pancakes

How to preheat a griddle: Preheat the griddle to 350 degrees F and lightly grease it to prevent sticking. How to combine ingredients: Mix all pancake ingredients in a large bowl until just combined, ensuring the batter remains slightly lumpy. How to cook pancakes: Pour ⅓ cup of batter onto the preheated griddle, cook until bubbles form and pop around the edges, then flip and cook until lightly browned. How to make blueberry syrup: Combine sugar, cornstarch, water, and lemon juice in a medium saucepan, bring to a boil while whisking, add half the blueberries and simmer for 5 minutes, then add the remaining blueberries and simmer for an additional 3 minutes.

How To Make Lemon Pancakes with Blueberry Sauce

Poppy seeds add texture to these zesty and sweet lemon pancakes that are delightfully fluffy. They’re drizzled with a blueberry sauce for extra tart tones.

Preparation: 20 minutes

Cooking: 10 minutes

Total: 30 minutes

Serves:

Ingredients

For Pancakes:

2¼cupsbisquick baking mix
2tbsplemon rind
2tsppoppy seeds
1cupmilk
2eggs
2tbsplemon juice
½tspalmond extract

For Blueberry Syrup:

1cupwhite sugar
3tbspcornstarch
1tbsplemon juice
1½cupswater
2½cupsblueberries,fresh or frozen

Instructions

Pancakes:

Preheat and lightly grease a pan over medium heat or a griddle to 350 degrees F.
In a large bowl combine all pancake ingredients. Stir just until combined. The batter should be slightly lumpy.
Pour ⅓ cup full of batter onto preheated griddle and cook just until bubbles form and begin to pop around the edges. Flip and cook just until lightly browned.

Blueberry Syrup:

In a medium saucepan combine sugar, cornstarch, water, and lemon juice. Bring to a boil while whisking
Add ½ of the blueberries, reduce heat, and let simmer for 5 minutes.
Add remaining blueberries and simmer for an additional 3 minutes or until heated. Cool slightly before serving.
Serve over lemon poppyseed pancakes. Enjoy!

Nutrition

Calories: 254.95kcal
Fat: 4.92g
Saturated Fat: 1.20g
Trans Fat: 0.12g
Monounsaturated Fat: 1.80g
Polyunsaturated Fat: 1.54g
Carbohydrates: 50.53g
Fiber: 1.40g
Sugar: 39.84g
Protein: 3.48g
Cholesterol: 34.43mg
Sodium: 204.47mg
Calcium: 97.72mg
Potassium: 115.60mg
Iron: 0.73mg
Vitamin A: 26.13µg
Vitamin C: 6.99mg

Key Technique for Achieving Fluffy Pancakes

When making the blueberry syrup, ensure you whisk the sugar and cornstarch mixture thoroughly before adding the water. This will help prevent any lumps from forming and ensure a smooth, glossy syrup.

Time-Saving Tips for Making Lemon Pancakes With Blueberry Sauce

Pre-mix dry ingredients: Combine bisquick baking mix, lemon rind, and poppy seeds ahead of time and store in an airtight container.

Use a blender: Blend milk, eggs, lemon juice, and almond extract for a smoother batter.

Make syrup in advance: Prepare the blueberry syrup the night before and refrigerate.

Preheat griddle: Start preheating your griddle while mixing the batter to save time.

Batch cooking: Cook multiple pancakes at once on a large griddle.

Frozen blueberries: Use frozen blueberries to skip washing and sorting fresh ones.

Substitute Ingredients For Lemon Pancakes with Blueberry Sauce Recipe

bisquick baking mix - Substitute with all-purpose flour: Mix 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of salt, and 2 tablespoons of sugar to create a homemade baking mix.
lemon rind - Substitute with lime rind: Lime rind provides a similar citrusy flavor and aroma.
poppy seeds - Substitute with chia seeds: Chia seeds offer a similar texture and slight crunch.
milk - Substitute with almond milk: Almond milk is a good dairy-free alternative that maintains the liquid consistency needed for the batter.
eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a common vegan substitute that helps bind the ingredients.
lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity to help activate the baking powder.
almond extract - Substitute with vanilla extract: Vanilla extract offers a different but complementary flavor profile.
white sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.
cornstarch - Substitute with arrowroot powder: Arrowroot powder works similarly to thicken the sauce.
water - Substitute with orange juice: Orange juice adds a fruity flavor that complements the blueberries.
blueberries - Substitute with blackberries: Blackberries offer a similar texture and tartness.

Presentation Ideas for Lemon Pancakes With Blueberry Sauce

Serve smaller portion sizes: Present the lemon poppyseed pancakes in a stack of three small pancakes to create an elegant and refined look.
Use decoration: Garnish the plate with a light dusting of powdered sugar and a few fresh mint leaves to add a touch of color and freshness.
Highlight the sauce: Drizzle the blueberry syrup artistically around the pancakes, allowing some to cascade down the sides for a visually appealing effect.
Add texture: Sprinkle a few extra poppy seeds and finely grated lemon zest over the top of the pancakes to enhance texture and flavor.
Use complementary colors: Place a small mound of fresh blueberries and a couple of thin lemon slices on the side of the plate to create a vibrant and inviting presentation.
Elevate with a touch of luxury: Add a dollop of whipped cream or a scoop of vanilla bean ice cream next to the pancakes for an indulgent touch.
Balance the plate: Ensure that the pancakes, blueberry syrup, and garnishes are evenly distributed on the plate to create a balanced and harmonious presentation.
Use high-quality plating: Serve the dish on a pristine white plate to make the colors of the lemon poppyseed pancakes and blueberry syrup pop and look more appealing.

Essential Kitchen Tools for Making Pancakes

Pan: Used for cooking the pancakes over medium heat.
Griddle: An alternative to the pan, providing a larger surface for cooking multiple pancakes at once.
Large bowl: For combining all the pancake ingredients.
Whisk: To mix the pancake batter until just combined.
Measuring cups: For accurately measuring the bisquick baking mix, milk, and blueberries.
Measuring spoons: For measuring the lemon rind, poppy seeds, lemon juice, and almond extract.
Medium saucepan: For making the blueberry syrup.
Spatula: To flip the pancakes once bubbles form and begin to pop around the edges.
Ladle: For pouring the pancake batter onto the preheated griddle or pan.
Heat-resistant spoon: For stirring the blueberry syrup while it cooks.
Cooling rack: To cool the blueberry syrup slightly before serving.
Serving plate: For serving the lemon poppyseed pancakes with blueberry syrup.

Storing and Freezing Lemon Pancakes With Blueberry Sauce

Let the pancakes cool completely before storing or freezing. This will prevent them from becoming soggy or sticking together.
To store the pancakes in the refrigerator, place them in an airtight container or resealable plastic bag. They will keep for up to 3-4 days in the fridge.
For longer storage, you can freeze the pancakes. Wrap each pancake individually in plastic wrap or wax paper, then place them in a freezer-safe container or resealable plastic bag. Label the container with the date and contents. Frozen pancakes will keep for up to 2-3 months.
To reheat the frozen pancakes, simply place them in the microwave for 30-60 seconds or until heated through. Alternatively, you can reheat them in a toaster or on a griddle over low heat.
The blueberry sauce can be stored in an airtight container in the refrigerator for up to 5 days. It may thicken as it cools, so you may need to stir in a little water or lemon juice to thin it out before serving.
You can also freeze the blueberry sauce for up to 3 months. Pour the cooled sauce into a freezer-safe container, leaving some space at the top for expansion. Label the container with the date and contents.
To thaw the frozen blueberry sauce, place it in the refrigerator overnight or until completely thawed. Reheat the sauce in a saucepan over low heat, stirring occasionally, until warmed through.

How To Reheat Leftover Pancakes

Preheat your oven to 350°F (175°C). Place the leftover lemon pancakes on a baking sheet lined with parchment paper. Cover the pancakes loosely with aluminum foil to prevent them from drying out. Bake for 5-7 minutes, or until heated through. Remove the foil for the last 1-2 minutes to crisp up the edges slightly.
For a quicker option, use a toaster or toaster oven. Set your toaster to a medium setting and toast the pancakes for 1-2 minutes, or until warmed through and slightly crispy on the edges. Keep a close eye on them to prevent burning.
If you prefer a softer texture, microwave the pancakes on a microwave-safe plate. Place a damp paper towel over the pancakes to help retain moisture. Microwave on high for 20-30 seconds per pancake, or until heated through.
To reheat the blueberry sauce, transfer it to a microwave-safe bowl and microwave on high for 30-60 seconds, stirring every 15 seconds, until heated through. Alternatively, reheat the sauce in a small saucepan over low heat, stirring occasionally, until warmed through.
For a crispy twist, cut the leftover lemon pancakes into quarters and toast them in a skillet with a small amount of butter or coconut oil. Cook for 1-2 minutes per side, or until golden brown and crispy. Serve with the reheated blueberry sauce for a delightful breakfast or dessert.

Interesting Fact About Lemon Pancakes

A random fact about this recipe is that the lemon in the pancakes not only adds a refreshing citrus flavor but also enhances the blueberry syrup by providing a zesty contrast to the sweetness.

Is Making Lemon Pancakes at Home Cost-Effective?

This lemon pancakes with blueberry sauce recipe is quite cost-effective for a household. The main ingredients like bisquick baking mix, milk, and eggs are relatively inexpensive and commonly found in most kitchens. Fresh blueberries might be the priciest component, but they can be substituted with frozen ones to save money. The overall verdict for this recipe is a solid 8 out of 10. The approximate cost for a household of 4 people would be around $10-$12 USD, making it an affordable yet delightful breakfast option.

Are Lemon Pancakes With Blueberry Sauce Healthy?

This lemon pancake with blueberry sauce recipe, while delicious, is not particularly healthy. The main concerns are:

The use of Bisquick baking mix, which is high in refined carbohydrates and contains unhealthy additives
High sugar content in the blueberry syrup, contributing to excessive calorie intake
Lack of whole grains, fiber, and protein in the pancakes

However, the recipe does include some nutritious ingredients, such as:

Blueberries, which are rich in antioxidants and vitamins
Lemon juice and zest, providing vitamin C and flavor without added sugar
Poppy seeds, offering a small amount of fiber and minerals

To make this recipe healthier, consider the following modifications:

Replace the Bisquick mix with a whole grain pancake mix or make your own using whole wheat flour, oats, or almond flour
Reduce the sugar in the blueberry syrup by half and add a pinch of cinnamon for extra flavor
Include a source of lean protein, such as Greek yogurt or egg whites, in the pancake batter to promote satiety and balance the carbohydrates
Top the pancakes with fresh blueberries and a drizzle of pure maple syrup instead of the sugary blueberry sauce
Serve the pancakes with a side of fresh fruit or a vegetable omelet to add more nutrients to the meal

By making these adjustments, you can enjoy a more wholesome and nutritious version of lemon pancakes with blueberry sauce without compromising on taste.

Editor's Opinion on This Lemon Pancake Recipe

This recipe for lemon pancakes with blueberry sauce is a delightful blend of tangy and sweet flavors. The lemon rind and juice in the pancakes add a refreshing zest, complemented by the subtle crunch of poppy seeds. The blueberry syrup, with its balance of sweetness and acidity, perfectly enhances the citrus notes of the pancakes. The use of Bisquick simplifies the preparation, making it accessible for home cooks. Overall, this dish offers a vibrant and satisfying breakfast option that is both visually appealing and delicious.

Enhance Your Lemon Pancakes with Blueberry Sauce Recipe with These Unique Side Dishes:

Avocado And Tomato Salad: Avocado And Tomato Salad: Imagine the creamy richness of avocado mingling with the juicy burst of tomato. A drizzle of olive oil and a sprinkle of sea salt will elevate this refreshing side, making it a perfect companion to your lemon pancakes.

Maple-Glazed Bacon: Maple-Glazed Bacon: Picture crispy strips of bacon kissed with a sweet maple syrup glaze. The salty-sweet contrast will dance on your taste buds, harmonizing beautifully with the tangy lemon and blueberry flavors.

Greek Yogurt Parfait: Greek Yogurt Parfait: Layers of creamy Greek yogurt, crunchy granola, and fresh berries create a delightful textural contrast. This parfait adds a touch of elegance and a burst of freshness to your breakfast table.

Roasted Asparagus: Roasted Asparagus: Tender asparagus spears roasted to perfection with a hint of garlic and a squeeze of lemon. This simple yet sophisticated side dish brings a touch of green to your plate, balancing the sweetness of the pancakes.

Citrus Fruit Salad: Citrus Fruit Salad: A vibrant medley of oranges, grapefruits, and kiwis tossed in a light honey and mint dressing. This zesty salad provides a refreshing counterpoint to the rich flavors of your main course.

Similar Pancake Recipes to Try

Blueberry Ricotta Pancakes: Imagine fluffy pancakes infused with creamy ricotta cheese and bursting with juicy blueberries. Top them with a drizzle of warm maple syrup and a sprinkle of powdered sugar for a breakfast that feels like a hug in every bite.

Lemon Poppy Seed Muffins: These delightful muffins are a perfect blend of zesty lemon and crunchy poppy seeds. They’re moist, tender, and perfect for a quick breakfast or a midday snack. Pair them with a cup of coffee or tea for a delightful treat.

Blueberry Lemon Scones: Crisp on the outside and tender on the inside, these scones are packed with fresh blueberries and a hint of lemon. They’re perfect for a cozy brunch or an afternoon tea. Serve them warm with a dollop of clotted cream or butter.

Lemon Blueberry French Toast: Elevate your French toast game with this delightful combination of lemon and blueberries. The bread is soaked in a zesty lemon custard, then cooked to golden perfection and topped with a luscious blueberry compote.

Lemon Blueberry Cheesecake: Indulge in a creamy, dreamy cheesecake that marries the tartness of lemon with the sweetness of blueberries. This dessert features a buttery graham cracker crust, a rich lemon cheesecake filling, and a vibrant blueberry topping.

Appetizer and Dessert Pairings for Lemon Pancakes With Blueberry Sauce

Appetizers:

Stuffed Mushrooms: Elevate your appetizer game with Stuffed Mushrooms. These delightful bites feature cremini mushrooms filled with a savory mixture of cream cheese, garlic, and herbs. Topped with a sprinkle of parmesan and breadcrumbs, they are baked to golden perfection. The creamy filling contrasts beautifully with the earthy mushrooms, making them an irresistible start to any meal.

Caprese Skewers: Bring a touch of Italy to your table with Caprese Skewers. These vibrant skewers combine cherry tomatoes, fresh mozzarella, and basil leaves, drizzled with a balsamic glaze. The combination of juicy tomatoes, creamy mozzarella, and fragrant basil creates a refreshing and elegant appetizer that is as pleasing to the eye as it is to the palate.

Desserts:

Chocolate Lava Cake: Indulge in the rich and decadent chocolate lava cake that oozes with molten chocolate when you cut into it. This dessert is perfect for chocolate lovers and can be paired with a scoop of vanilla ice cream to balance the intense flavors. The warm, gooey center contrasts beautifully with the slightly crisp exterior, creating a heavenly texture that will leave your guests craving more. Garnish with a sprinkle of powdered sugar and a few fresh berries for an elegant presentation.

Tiramisu: Transport your taste buds to Italy with a classic tiramisu. This layered dessert features espresso-soaked ladyfingers, creamy mascarpone cheese, and a dusting of cocoa powder. The combination of coffee and cream creates a delightful balance of flavors that is both rich and refreshing. Serve in individual glasses for a sophisticated touch, and top with a few chocolate shavings or a sprinkle of cinnamon to enhance the visual appeal. Perfect for a special occasion or a romantic dinner.

Why trust this Lemon Pancakes with Blueberry Sauce Recipe:

This recipe combines the refreshing zest of lemon rind and lemon juice with the delightful crunch of poppy seeds to create unique pancakes. The blueberry syrup adds a perfect balance of sweetness and tanginess, making each bite a burst of flavor. Using Bisquick baking mix ensures a quick and easy preparation, while the almond extract adds a subtle nutty note. This recipe has been carefully crafted and tested to guarantee a delicious and satisfying breakfast experience.

Want to share your thoughts on this delicious Lemon Pancakes with Blueberry Sauce Recipe? Head over to the Recipe Sharing forum section and join the discussion!

FAQ:

How do I know when to flip the pancakes?

You'll know it's time to flip the pancakes when bubbles form and begin to pop around the edges. The surface should look set and not too wet.

Can I use frozen blueberries for the syrup?

Yes, you can use frozen blueberries. Just add them directly to the saucepan without thawing, and they should work just fine.

What can I use if I don't have Bisquick baking mix?

If you don't have Bisquick, you can make your own mix by combining 2 cups of flour, 1 tablespoon of baking powder, 1 teaspoon of salt, and 2 tablespoons of cold butter. Mix until it resembles coarse crumbs.

Can I make the batter ahead of time?

It's best to make the batter fresh, but you can prepare it a few hours in advance and store it in the fridge. Just give it a good stir before using.

How do I store leftover pancakes and syrup?

Store leftover pancakes in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or toaster. The blueberry syrup can be stored in a jar in the fridge for up to a week.