Lemon Blueberry Streusel Pancakes* Recipe

Prepare dry ingredients

In a large bowl whisk together 2 cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until homogenous.

Prepare wet ingredients

In a separate bowl whisk 1 1/4 cups milk, 1/2 cup buttermilk, 2 large eggs, 3 tbsp melted butter, 1 tsp vanilla extract, and 1 tbsp lemon zest until combined.

Combine

Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a spatula just until the flour is incorporated; small lumps are fine. Do not overmix to keep pancakes tender.

Fold in blueberries

Gently fold 1 1/2 cups fresh blueberries into the batter, distributing them evenly but avoiding crushing them. Let the batter rest 5 minutes while you prepare other components and heat the griddle.

In a small bowl beat together 4 oz softened cream cheese, 2 tbsp powdered sugar, 1 tsp lemon juice, and 1/4 tsp vanilla extract until smooth and spreadable. If too stiff, add a few drops of milk. Transfer to a small piping bag or spoon for assembly.

Combine 1/2 cup all-purpose flour, 1/3 cup packed light brown sugar, 2 tbsp oats (optional), 1/4 tsp ground cinnamon and 1/8 tsp salt in a medium bowl. Add the 3 tbsp cold cubed butter and cut it in using a pastry cutter or two forks until mixture resembles coarse crumbs and small pea-sized clumps form. Keep chilled until ready to use.

Whisk 1 cup powdered sugar with 2 tbsp fresh lemon juice and 1 tsp milk or cream until smooth. If too thick, add additional lemon juice or cream 1/4 tsp at a time to reach a pourable glaze consistency. Stir in 1/2 tsp lemon zest if using. Set aside.

Preheat a griddle or large nonstick skillet over medium heat (about 375°F / 190°C). Lightly brush or spray with 1-2 tsp neutral oil or melted butter.

For each pancake, pour about 1/3 cup batter onto the griddle, spaced to allow spreading. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.

Flip and cook the second side until golden brown and cooked through, about 1–2 minutes more. Repeat with remaining batter, adding oil as needed. Keep finished pancakes warm on a sheet pan in a low oven (200°F / 95°C).

To assemble the plated serving (per the menu item: 2 pancakes): place two warm pancakes on a plate. Spread or pipe about 2 tbsp cream cheese filling between the two pancakes or on top as preferred.

Generously sprinkle chilled streusel on top of the pancakes (about 2–3 tbsp per serving), pressing lightly so some adheres to the cream cheese layer.

Drizzle 2–3 tbsp lemon glaze over the stack. Add extra fresh blueberries on top if desired and a light dusting of powdered sugar.

Serve immediately with maple syrup on the side if desired.