introduction
This easy recipe makes light lemon pancakes topped with a sweet blackberry syrup. For a different homemade treat, try a classic cake recipe like classic Italian grandmother’s cake for a simple dessert idea.
why make this recipe
These pancakes are bright from lemon and sweet from blackberry syrup. They cook fast and use common ingredients. The syrup is quick to make and gives the pancakes a fruity lift. This is a good weekend treat or a simple breakfast for guests.
how to make Lemon Pancakes And Blackberry Syrup
The batter is mixed in one bowl and cooked on a warm griddle. The syrup is whisked and heated until smooth. Stack warm pancakes and pour the syrup over them.
Ingredients :
- 1 egg
- 1 cup flour
- 3 tablespoons sugar
- zest of 1 lemon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 tablespoons butter, melted and cooled slightly
- 1/4 cup blackberry jam
- 3/4 cup powdered sugar
- 1 tablespoon honey
- 2 tablespoons water
Directions :
- Rub the lemon zest into the granulated sugar in a small bowl until fragrant.
- In a large bowl, whisk together the egg, buttermilk, and melted butter.
- Add the flour, sugar with zest, baking powder, baking soda, and salt to the wet mix.
- Stir the batter until just combined; leave it a bit lumpy.
- Heat a nonstick griddle pan over medium heat.
- Add 1/4 cup of batter to the pan for each pancake.
- Cook the pancakes a few minutes on each side until just lightly golden brown.
- Place cooked pancakes on an oven-proof plate and let them rest in a 200 degree oven while you fry the rest.
- For the blackberry syrup, whisk the blackberry jam, powdered sugar, honey, and water together.
- Bring the syrup to a boil, then remove from heat and let it stand for 5-10 minutes.
- Adjust syrup consistency by adding a few teaspoons of water if needed.
- Whisk the syrup again until smooth and pour it over the warm pancakes.
how to serve Lemon Pancakes And Blackberry Syrup
Stack the pancakes and pour warm blackberry syrup over them. Add a small pat of butter, extra lemon zest, or fresh blackberries if you like. Serve while hot with tea or coffee.
how to store Lemon Pancakes And Blackberry Syrup
Keep leftover pancakes in an airtight container in the fridge for up to 3 days. Warm them in a pan or microwave before serving. Store the syrup in a sealed jar in the fridge for up to 1 week.
tips to make Lemon Pancakes And Blackberry Syrup
Use room temperature egg and butter for a smooth batter. Do not overmix the batter; a few lumps are fine. Keep cooked pancakes warm in a low oven while you finish cooking the rest. Taste the syrup and add small amounts of water to reach the texture you like.
variation (if any)
Add a little lemon juice to the batter for more tang. Stir in fresh blackberries to the syrup for texture. Swap honey for maple syrup in the blackberry syrup for a different sweet note.
FAQs
Can I use regular milk instead of buttermilk? Yes, you can. Add 1 tablespoon of lemon juice or vinegar to 1 cup of milk, let it sit 5 minutes, then use as buttermilk.
How do I make the pancakes ahead? Cook them fully, cool, and freeze between sheets of parchment. Reheat in a toaster or oven.
Can I make the syrup without jam? You can use fresh or frozen blackberries cooked with sugar and a splash of water, then strain if you want a smooth syrup.
Conclusion
For another simple take on blackberry and lemon pancakes, see this Lazy Sunday Blackberry Lemon Pancakes – America’s Table recipe for more ideas.