Lemon-Infused Buttercream Pancakes with Fresh Berries
Indulge in the delightfully fluffy and tangy Lemon-Infused Buttercream Pancakes, a breakfast treat that will awaken your senses and elevate any morning. With a lovely hint of citrus from freshly grated lemon zest and a rich, buttery flavor, these pancakes pair perfectly with an array of fresh berries, be it blueberries, strawberries, or raspberries. Whether you're impressing guests or enjoying a cozy meal at home, these pancakes are sure to become a favorite. Serve them warm with your choice of berries and a drizzle of maple syrup for a truly decadent experience!
4
Servings
N/A
Calories
11
Ingredients
Ingredients
all-purpose flour
1 1/4 cups (sifted)
sugar
2 tablespoons (granulated)
salt
1/2 teaspoon
baking soda
1 teaspoon
buttermilk
1 1/4 cups (at room temperature)
sour cream
1/2 cup (at room temperature)
melted butter
1/4 cup (cooled)
eggs
2 (separated)
vanilla extract
1/2 teaspoon
freshly grated lemon zest
1/2 tablespoon
fresh berries (blueberries, strawberries, or raspberries)
to taste (some for sprinkling)
Instructions
1
Ensure all ingredients are at room temperature before starting.
2
In a large mixing bowl, sift together the all-purpose flour, sugar, salt, and baking soda until well combined.
3
In a separate bowl, whisk together the buttermilk, sour cream, melted butter, and egg yolks until smooth. Stir in the vanilla extract and freshly grated lemon zest for added flavor.
4
Slowly pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix; it's okay if a few lumps remain.
5
Allow the batter to rest for approximately 15 minutes. This helps the pancakes become extra fluffy.
6
In a separate bowl, beat the egg whites with an electric mixer until soft peaks form. Gently fold the beaten egg whites into the batter, taking care not to deflate them.
7
Preheat a griddle or non-stick frying pan over medium heat. Lightly grease it with non-stick cooking spray or additional melted butter.
8
Using a measuring cup, pour about 1/4 cup of the batter onto the preheated surface for each pancake.
9
Cook until bubbles form on the surface of the pancakes and the edges appear set, about 3-4 minutes. Sprinkle a few fresh berries on top of each pancake.
10
Carefully flip the pancakes and cook for an additional 2-3 minutes until golden brown. Repeat with the remaining batter.
11
Serve warm with your choice of syrup, additional berries, and a dusting of powdered sugar if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Lemon-Infused Buttercream Pancakes?
These are fluffy, tangy pancakes featuring freshly grated lemon zest, buttermilk, and sour cream, served with fresh berries.
How many servings does this recipe yield?
This recipe makes approximately 4 servings.
What is the first step in preparing the ingredients?
Ensure all ingredients, particularly the buttermilk, sour cream, and eggs, are at room temperature before starting.
What dry ingredients are needed for this pancake recipe?
You will need all-purpose flour, sugar, salt, and baking soda.
How much flour should I use?
The recipe calls for 1 1/4 cups of all-purpose flour, which should be sifted.
What type of sugar is best for these pancakes?
The recipe recommends using 2 tablespoons of granulated sugar.
Is buttermilk essential for this recipe?
Yes, 1 1/4 cups of buttermilk provides the necessary tang and reacts with the baking soda for lift.
What does sour cream add to the pancake batter?
The 1/2 cup of sour cream adds richness and helps create a tender, moist crumb.
How should the eggs be prepared?
The 2 eggs should be separated; the yolks are mixed with wet ingredients, and the whites are beaten separately.
How much lemon zest is required?
You should use 1/2 tablespoon of freshly grated lemon zest.
When should I add the vanilla extract?
The 1/2 teaspoon of vanilla extract should be stirred into the wet mixture along with the lemon zest.
Why do I need to sift the dry ingredients?
Sifting the flour, sugar, salt, and baking soda together ensures they are well combined and removes any lumps.
How much butter is used in the batter?
The recipe requires 1/4 cup of melted butter that has been cooled.
Should the batter be perfectly smooth?
No, you should stir gently until just combined; it is okay if a few lumps remain.
Why does the batter need to rest for 15 minutes?
Resting allows the flour to hydrate and the leavening agents to activate, making the pancakes extra fluffy.
What is the secret to the pancakes' extra fluffiness?
The secret is beating the egg whites until soft peaks form and gently folding them into the batter.
How do I prepare the griddle for cooking?
Preheat a griddle or non-stick frying pan over medium heat and lightly grease it with cooking spray or melted butter.
How much batter should I use for each pancake?
Use a measuring cup to pour approximately 1/4 cup of batter onto the griddle for each pancake.
When should I add the fresh berries during cooking?
Sprinkle a few fresh berries on top of each pancake once bubbles form on the surface and the edges appear set.
How long does it take to cook the first side of the pancake?
It typically takes about 3-4 minutes until bubbles form and the edges are set.
How long should I cook the second side?
After flipping, cook for an additional 2-3 minutes until the pancake is golden brown.
Which types of berries are recommended?
Blueberries, strawberries, or raspberries all pair perfectly with these pancakes.
Can I use frozen berries instead of fresh?
While fresh berries are specified, frozen berries can be used, though they may release more moisture into the batter.
What are the suggested toppings for serving?
Serve them warm with maple syrup, additional fresh berries, and a dusting of powdered sugar.
Is this recipe suitable for a brunch gathering?
Yes, these decadent pancakes are perfect for impressing guests at a cozy brunch.
What is the primary flavor profile of this dish?
The flavor is rich and buttery with a bright, citrusy hint from the lemon zest and sweetness from the berries.
How many ingredients are in this recipe?
There are 11 total ingredients listed for this recipe.
What category does this recipe fall under?
This recipe is categorized as a Breakfast dish.
Are there any specific tags for this recipe?
Common tags include pancakes, breakfast, berries, lemon, syrup, buttermilk, fluffy, sweet, and brunch.
What should I do if the batter seems too thick?
The recipe relies on the folded egg whites for texture, but ensure you measured the buttermilk correctly to maintain the right consistency.