Lemon Buttercream Pancakes With Blueberries

Total Time
Prep 20 mins
Cook 5 mins

Nothing can describe these, they are wonderful. My guys always have these with fresh blueberries, I like them plain but have done then with strawberries and raspberries. The work equally well with any berry. From a travelers website.

Ingredients Nutrition


  1. Have all ingredients at room temperature.
  2. Sift together flour, sugar, salt and soda.
  3. Whisk buttermilk, sour cream, butter and egg yolks.
  4. Stir in vanilla and zest.
  5. Whisk milk mixture into flour.
  6. Let batter rest about 15 minutes.
  7. Beat 2 egg whites into soft peaks and fold into batter.
  8. Use about ¼ cup per pancake and drop on preheated griddle or frying pan.
  9. Cook completely on one side.
  10. Sprinkle on a few berries then turn to finish cooking.
Most Helpful

5 5

Laurie is right, these pancakes are wonderful! The addition the the sour cream and lemon zest put these pancakes over the top! I served with fresh blueberries and real Canadian maple syrup and a side of sausage. Thank you for the fantastic breakfast this morning, Laurie!

5 5

Oh, delish! Thank you!

5 5

Amazingly good! These easily equaled or beat the sour cream pancakes we had at a fancy brunch. Great fluffy, tender texture, and wonderful sweet, lemony flavor. I made them with fresh blueberries and used 1/2 cup of whole wheat flour and 3/4 cup of white flour. My husband can't stop raving.