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In need of inspiration for your next brunch? These Lemon Blueberry Pancakes with Blueberry Compote are cloud-light in texture, due to the billowy meringue content. They are extra fluffy, lemony, and bursting with blueberries, both in the pancakes themselves and in the luscious blueberry compote topping. Drizzled with some (or a lot of) maple syrup and a knob of butter that will melt in your mouth, your guests will ask for more!
Why do these Lemon Blueberry Pancakes with Blueberry Compote work
- Blueberries are found in two textures: almost raw in the pancake batter itself AND served as a delicious blueberry compote that is not too sweet and adds an extra depth of blueberry flavor. Perfect for blueberry lovers!
- Lemon balances the sweetness of the blueberry with some zing and freshness. If lemony desserts are your jam, this recipe is for you!
- The meringue technique (whipped egg whites stabilized with sugar) holds the texture of the pancakes together. This is what creates the lightest, airiest texture, similar to soufflé pancakes. It is basically like biting into a cloud!
The ingredients you’ll need
- Blueberries, fresh or frozen. This recipe is really versatile. In all my tests, it worked well with both fresh and frozen blueberries. Frozen blueberries can be used straight out of the freezer, no need to thaw them!
- Lemon – preferably organic as we use the zest in this recipe. It brings some kick and delicious candied lemon flavors (think your favorite lemon dessert!) to the pancakes.
- Free-range eggs – with the yolks and whites separated.
- Granulated sugar – I recommend using granulated sugar for the best results.
- Milk – either dairy or plant-based. Your choice!
- Vanilla extract – or the good old traditional pancake’s flavor.
- Baking powder – to help create an absolute fluffiness.
- All-purpose flour – is the best type of flour to make these pancakes.
- Salt – to bring out the flavors.
- Maple syrup, to drizzle on top of a warm pancake stack.
- Butter, to grease the pan and melt on top of the warm pancakes.
How to make Lemon Blueberry Pancakes with Blueberry Compote?
This recipe consists of three very simple steps: preparing the blueberry compote, making the pancake batter, and cooking the pancakes.
Start by preparing the blueberry compote.
- In a small saucepan, add 2 cups of fresh or frozen blueberries, 1 tablespoon of granulated sugar, and 2 tablespoons of water. Set a timer and cook over medium-low heat for about 25 minutes on a gentle simmer (or until the berries have begun to burst and the juice is slightly thickened). Let it bubble away while you make the pancakes.
- After 25 minutes, set aside. Let it cool down, it will help thicken the compote.
Meanwhile, prepare the pancake batter.
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Start by making the meringue (whipped egg whites stabilized with sugar):
- Separate the egg whites from the yolks. Set the yolks aside.
- Add the granulated sugar and ¼ teaspoon of sea salt to the egg whites. Using a hand mixer, beat until they form peaks. Here you have the meringue that will hold the pancakes together!
- Set aside.
Make the rest of the batter.
- Add the milk, vanilla extract, and baking powder to the egg yolks and whisk vigorously until smooth and lumpless.
- Sift the flour and keep whisking until well combined.
- Using a spatula, gently fold the meringue with the rest of the batter. Do not overwork the batter, as it could result in flatter pancakes. The meringue is what makes the pancakes extra fluffy (the whipped egg whites trap the hot air during the cooking process). We want as much air in as possible!
- Add the lemon zest and blueberries and fold them gently, without overworking the batter.
Cook the pancakes :
- Heat a non-stick frying pan or crepe maker over low heat. Low temperature is key for this recipe to succeed. If the pan is too hot, the pancakes could end up undercooked on the inside.
- Lightly grease the pan with butter, then scoop out a generous dollop of batter.
- Cook the pancakes for 2-3 minutes on each side), flipping with a turner spatula. These pancakes take a bit more time to cook than regular pancakes as it is important to ensure that the cloudy center is cooked through!
- Make sure the pancakes are fully cooked before removing them from the pan.
- Repeat the process until all the pancakes are cooked. Serve immediately with a generous dollop of blueberry compote, maple syrup, and an optional knob of butter!
Nim Keys
When whipping the egg whites with sugar, make sure to use a medium speed on your hand mixer. When the meringue starts forming peaks, you can then turn the speed up for 30 more seconds. It will firm up the meringue nicely. However, a speed that is too high during the entire whisking process might break the structure of the egg whites. Reserve the high speed for the end!
The secret of this recipe is to cook the pancakes over low heat. These pancakes take a bit more time to cook than regular pancakes, due to their billowy meringue content. Using low heat ensures they are evenly cooked through. Generally speaking, avoid big temperature contrasts when it comes to pancakes!
FAQ
Sure, can! Simply place the fully cooled pancakes between layers of parchment paper, then place them in a ziplock bag and pop them in the freezer! They will keep for up to 2 months!
Yes, it is. Although these pancakes hold their shape pretty well, they can eventually deflate a little while cooling down. The reason why pancakes made with meringue are fluffier than regular pancakes is because of the hot air trapped inside the foaming egg whites. When cooling down, the hot air inside escapes, leaving the pancakes less fluffy. The key is eating them right away!
Yes, especially if using frozen blueberries. This discoloration is perfectly normal and comes from anthocyanins (the chemical compound responsible for blueberry’s color). By the way, this is the same chemical responsible for the beautiful color of red wine. So let’s celebrate the grey/blue tined look!
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Let me know in the comments if you make this recipe!
Recipe
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Lemon Blueberry Pancakes with Blueberry Compote
In need of inspiration for your next brunch? These Lemon Blueberry Pancakes with Blueberry Compote are cloud-light in texture, due to the billowy meringue content. They are extra fluffy, lemony, and bursting with blueberries, both in the pancakes themselves and in the luscious blueberry compote topping. Drizzled with some (or a lot of) maple syrup and a knob of butter that will melt in your mouth, your guests will ask for more!
- Total Time: 45 minutes
- Yield: 8 pancakes (double as needed) 1x
Ingredients
For the blueberry compote:
1 and ½ cups (250 g) of fresh or frozen blueberries
1 tablespoon (10 g) of granulated sugar
2 tablespoons (30 ml) of water
For the lemon blueberry pancakes:
2 free-range eggs
¼ cup (50 g) of granulated sugar
¼ teaspoon of salt
½ scant cup (100 ml) of regular or plant-based milk (scant meaning just a little less than a whole ½ cup)
1 tablespoon (11 g) or one packet of baking powder
¾ teaspoon of pure vanilla extract
1 cup (125 g) of all-purpose flour, sifted
½ cup (80 g) of blueberries (either fresh or frozen)
the zest of one lemon (about 1 tablespoon)
unsalted butter, to grease the pan, plus more to serve
maple syrup, to serve
Instructions
Start by preparing the blueberry compote.
- In a small saucepan, add 2 cups of fresh or frozen blueberries, 1 tablespoon of granulated sugar, and 2 tablespoons of water. Set a timer and cook over medium-low heat for about 25 minutes on a gentle simmer (or until the berries have begun to burst and the juice is slightly thickened). Let it bubble away while you make the pancakes.
- After 25 minutes, set aside. Let it cool down, it will help thicken the compote.
Meanwhile, prepare the pancake batter.
- Separate the egg whites from the yolks. Set the yolks aside.
- Make the meringue (whipped egg whites stabilized with sugar): add the granulated sugar and ¼ teaspoon of sea salt to the egg whites. Using a hand mixer, beat until they form peaks (about 5 minutes). Set aside.
- Add the milk, vanilla extract, and baking powder to the egg yolks and whisk vigorously until smooth and lumpless.
- Sift the flour and keep whisking until well combined.
- Using a spatula, gently fold the meringue with the rest of the batter. Be careful not to overwork the batter, we want as much air in as possible!
- Add the lemon zest and blueberries and fold them gently.
Cook the pancakes.
- Heat a non-stick frying pan or crepe maker over low heat. Low temperature is key for the pancakes to cook evenly, so, try not to overheat the pan.
- Lightly grease the pan with butter, then scoop out a generous dollop of batter.
- Cook the pancakes over low heat (about 2-3 minutes on each side), flipping with a turner spatula. These pancakes take a bit more time to cook than regular pancakes as it is important to ensure that the foamy air center is cooked through!
- Make sure the pancakes are fully cooked before removing them from the pan.
- Serve immediately with a generous dollop of blueberry compote, maple syrup, and an optional knob of butter!
NIM KEYS
When whipping the egg whites with sugar, make sure to use a medium speed on your hand mixer. When the meringue starts forming peaks, you can then turn the speed up for 30 more seconds. It will firm up the meringue nicely.
The secret of this recipe is to cook the pancakes over low heat. These pancakes take a bit more time to cook than regular pancakes, due to their billowy meringue content. Using low heat ensures they are evenly cooked through. Generally speaking, avoid big temperature contrasts when it comes to pancakes!
- Prep Time: 15
- Cook Time: 30
- Category: breakfast
- Method: pan fried
- Cuisine: American
- Diet: Vegetarian
Keywords: pancakes, blueberry lemon pancakes, soufflé pancakes