These berry pancakes are one last homage to summer, bursting with fresh berries and topped with a sweet and tart lemon drizzle.
To me, September 1st is the beginning of fall. After all, fall is my favorite season, and I prefer to make it last as long as possible. Yes I’m fully aware that the weather is still warm, but in my head I’m already thinking of cozy fall recipes for the months ahead. Despite all that, summer still holds a special place in my heart. And it didn’t feel right to say goodbye to it without making at least one more summery recipe. So in honor of this past long weekend, and all those slow and relaxing summertime mornings, I bring you this recipe for berry pancakes with lemon drizzle. Because nothing screams summer more than fresh berries and bright lemon.
BERRIES WITH LEMON
I have a tradition of making my loved ones a special birthday breakfast on the weekend closest to their birthday. Last year I made these caramelized onion filled bialys for my brother, and two years ago my sister-in-law requested waffles. Since I know that she loves anything and everything lemon, I decided to make a lemon drizzle to top the waffles with. And while the waffles were just as good as they always are (using my Belgian waffle recipe), the lemon drizzle was the real star of the show. I’ve since incorporated this super simple lemon drizzle recipe into my regular repertoire, and when I decided to make berry pancakes as one last send-off to summer, I knew a lemon drizzle would pair perfectly with them.
The resulting plate is one of perfection: super light and airy berry pancakes, perfectly griddled and buttery on either side and bursting with fresh berries in every bite. Of course, you could use any berries you like for these pancakes (as long as you cut larger ones up into smaller pieces), but blueberries and blackberries were the ones I had on hand at the time. And when you pair berries with lemon, something magical happens. The lemon amplifies the brightness of the berry, while simultaneously toning down its sweetness with a bit of tart. That’s exactly what the lemon drizzle does for these berry pancakes, making them the perfect send-off to summer breakfast.
Berry Pancakes with Lemon Drizzle
Ingredients
For the pancakes
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 cup sugar
- 1 tsp salt
- 1 1/2 cups milk
- 4 tbsp melted butter, plus more butter for the pan
- 2 cups fresh berries (sliced, if they are large berries)
For the lemon drizzle
- 2 cups powdered sugar
- 2-4 tbsp lemon juice
- 1 tbsp lemon zest
Instructions
For the pancakes
- In a large bowl, mix together dry ingredients; flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together eggs, milk, and butter. Add the wet ingredients to the dry, mixing with a rubber spatula until just combined (lumps are okay).
- Heat a large skillet or griddle over medium heat with lots of butter. Pour about 1/3 cup of the batter into the pan and arrange the berries on top. Cook until you see bubbles forming around the pancake, then flip, cooking about 2 minutes per side until golden brown. Repeat with remaining batter, adding more butter to the pan as needed.
- Serve while still hot with extra fresh berries and lemon drizzle.
For the lemon drizzle
- In a large bowl, whisk together powdered sugar and lemon zest. Add the lemon juice 1 tablespoon at a time, whisking, until the drizzle is thin enough to be pour over the top of your pancakes.
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