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berry pancakes

Berry Pancakes with Lemon Drizzle

These berry pancakes are one last homage to summer, bursting with fresh berries and topped with a sweet and tart lemon drizzle.
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Prep Time 5 minutes
Cook Time 20 minutes
Course Breakfast
Servings 4 people

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.