Lemon Blueberry Pancakes Recipe
Three large buttermilk pancakes, layered with fresh lemon curd and topped with a blueberry cinnamon compote.
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Ingredients
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Pancake Batter
Lemon Curd
Blueberry Cinnamon Compote
Method
Pancake Batter
- 1
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until fully combined.
- 2
Combine Wet Ingredients
In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
- 3
Combine Wet and Dry
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; some lumps are okay.
- 4
Cook Pancakes
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about 1/3 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown. Repeat with remaining batter.
Lemon Curd
- 5
Prepare Double Boiler
Set up a double boiler by placing a heatproof bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water.
- 6
Combine Ingredients
In the bowl, whisk together the fresh lemon juice, granulated sugar, and large eggs until well combined.
- 7
Cook Curd
Add the unsalted butter and lemon zest to the bowl. Stir constantly until the mixture thickens and coats the back of a spoon, about 10-15 minutes. Remove from heat and let cool.
Blueberry Cinnamon Compote
- 8
Combine Ingredients
In a medium saucepan, combine fresh blueberries, granulated sugar, ground cinnamon, and water.
- 9
Cook Compote
Bring the mixture to a simmer over medium heat, stirring gently. Cook for about 5-7 minutes until the blueberries burst and the sauce thickens slightly.
- 10
Cool Compote
Remove from heat and let cool slightly before serving.