clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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



For the blueberry compote :

1 and ½ cups (250 g) of fresh or frozen blueberries

1 tablespoon of sugar

2 tablespoons 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


Start by preparing the blueberry compote.

  1. In a small saucepan, add 2 cups of fresh or frozen blueberries, 1 tablespoon of granulated sugar, 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.
  2. After 25 minutes, set aside. Let it cool down, it will help thicken the compote.

Meanwhile, prepare the pancake batter.

  1. Separate the egg whites from the yolks. Set the yolks aside.
  2. 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.
  3. Add the milk, vanilla extract and baking powder to the egg yolks and whisk vigorously until smooth and lumpless.
  4. Sift the flour and keep whisking until well combined.
  5. 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!
  6. Add the lemon zest and blueberries and fold them gently.

Cook the pancakes.

  1. 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. 
  2. Lightly grease the pan with butter, then scoop out a generous dollop of batter.
  3. Cook the pancakes over low heat (about 2-3 minutes on each side each), flipping with a turner spatula. These pancakes takes a bit more time to cook then regular pancakes as it is important to ensure that the foamy air center is cooked through!
  4. Make sure the pancakes are fully cooked before removing them from the pan. 
  5. Serve immediately with a generous dollop of blueberry compote, maple syrup and 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!

  • Author: Ninon
  • Prep Time: 15
  • Cook Time: 30
  • Category: breakfast
  • Method: pan fried
  • Cuisine: American
  • Diet: Vegetarian

Keywords: pancakes, blueberry lemon pancakes, soufflé pancakes