Lemon and Blueberry Pancakes

lemon and blueberry pancakes

Lemon and Blueberry Pancakes

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This is the best pancake recipe we've found. The pancakes are moist and fluffy, and don't leave you with a heavy, heavy feeling like some other recipes do.
Servings: 8 pancakes
Calories: 212
Prep Time 15 minutes
Cook Time 20 minutes


  • 4 oz plain flour
  • 3 tbsp caster sugar
  • 1 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 1 lemon rind finely grated
  • 4 floz natural yogurt
  • 2 tbsp milk
  • 2 medium eggs
  • 1 oz butter melted
  • sunflower oil to drizzle
  • butter for frying
  • 3 1/2 oz blueberries
  • creme fraiche to accompany
  • lemon rind to top

for the blueberry syrup

  • 5 oz caster sugar
  • 5 oz blueberries
  • 2 tbsp lemon juice


  • Sift the flour into a bowl, add the caster sugar, baking powder, bicarbonate of soda and lemon rind. Pour in the yogurt, milk and eggs and whisk together. Add the melted butter.
  • Add the sunflower oil and a knob of butter to a frying pan and place over a moderate heat. Add a couple of spoonfuls of the mixture to the pan. Drop a few blueberries onto each pancake. After about 2 minutes, turn and cook for 1 to 2 minutes. Repeat with the remaining mixture.
  • For the blueberry syrup, in a small pan dissolve the caster sugar in 100 ml (3 1/2 fl oz) water over a low heat. Add the blueberries, bring to the boil and bubble for 1 minute. Add the lemon juice, set aside for 2 minutes, then spoon over the pancakes.
  • Top with creme fraiche and lemon rind.
Calories: 212 kcal
Carbohydrates: 40 g
Protein: 4 g
Fat: 5g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 51 mg
Sodium: 138 mg
Potassium: 105 mg
Fiber: 1 g
Sugar: 27 g
Vitamin A: 188 IU
Vitamin C: 12 mg
Calcium: 66 mg
Iron: 1 mg
Ingredients Blueberry, Egg, Lemon
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