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Lemon Pancakes with Blackberry Syrup

Lemon Pancakes deliver a bright, tender stack, perfectly paired with a sweet-tart blackberry syrup, making for a delightful special-occasion breakfast.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the pancakes
  • 1 piece 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
For the blackberry syrup
  • 1/4 cup blackberry jam
  • 3/4 cup powdered sugar
  • 1 tablespoon honey
  • 2 tablespoons water

Method
 

Preparation
  1. Rub the lemon zest into the granulated sugar in a small bowl until fragrant.
  2. In a large bowl, whisk together the egg, buttermilk, and melted butter.
  3. Add the flour, sugar with zest, baking powder, baking soda, and salt to the wet mix.
  4. Stir the batter until just combined, leaving it a bit lumpy.
Cooking
  1. Heat a nonstick griddle pan over medium heat.
  2. Add 1/4 cup of batter to the pan for each pancake.
  3. Cook the pancakes a few minutes on each side until just lightly golden brown.
  4. Place cooked pancakes on an oven-proof plate and let them rest in a 200°F oven while you fry the rest.
  5. For the blackberry syrup, whisk together the blackberry jam, powdered sugar, honey, and water.
  6. Bring the syrup to a boil, then remove from heat and let it stand for 5-10 minutes.
  7. Adjust syrup consistency by adding a few teaspoons of water if needed, then whisk again until smooth.
Serving
  1. Stack the pancakes and pour warm blackberry syrup over them.
  2. Add a small pat of butter and extra lemon zest or fresh blackberries if desired.
  3. Serve warm with tea or coffee.

Notes

Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. Reheat gently. The syrup can be stored in a sealed jar in the fridge for up to 1 week.