Best 2 Lemon Berry Twist Pancakes Recipes

Indulge in a delightful breakfast experience with our tantalizing Lemon Berry Twist Pancakes! These light and fluffy pancakes burst with a vibrant lemon flavor, complemented by a sweet and tangy berry compote. Every bite offers a perfect balance of citrusy zest and fruity sweetness, making these pancakes an irresistible treat.

Our recipe collection features three variations to cater to your taste preferences. The classic Lemon Berry Twist Pancakes combine fresh lemon zest and juice with a luscious berry compote, creating a harmonious blend of flavors. For a decadent twist, the Lemon Blueberry Ricotta Pancakes introduce creamy ricotta cheese into the batter, resulting in a rich and satisfying texture. And if you're craving a gluten-free option, our Lemon Berry Twist Gluten-Free Pancakes offer the same delightful flavors with a wholesome twist.

Each recipe is meticulously crafted with detailed instructions, ensuring a successful pancake-making adventure. Whether you prefer the classic combination of lemon and berries, the luxurious indulgence of ricotta cheese, or the gluten-free goodness, our Lemon Berry Twist Pancakes are sure to become a family favorite. So gather your ingredients, heat up your griddle, and prepare to embark on a delightful culinary journey!

**Variations:**

* Lemon Berry Twist Pancakes: A classic combination of lemon zest, lemon juice, and a sweet berry compote.

* Lemon Blueberry Ricotta Pancakes: Creamy ricotta cheese adds a rich and decadent twist to these pancakes.

* Lemon Berry Twist Gluten-Free Pancakes: A wholesome and delicious option for those with gluten sensitivities or preferences.

Here are our top 2 tried and tested recipes!

LEMON-BLUEBERRY PANCAKES

Lemon-Blueberry Pancakes image

One word for these lemon-blueberry pancakes ... delicious! Serve with butter and real maple syrup.

Provided by IronChefLaurie

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes

Time 25m

Yield 8

Number Of Ingredients 10

Ingredients

1 ¼ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon white sugar
½ teaspoon salt
1 cup milk
1 egg
½ tablespoon butter, melted and slightly cooled
1 lemon, zested
2 teaspoons oil, or as needed
1 cup frozen blueberries, or as needed, thawed

Steps:

Sift together flour, baking powder, sugar, and salt in a large bowl.
Whisk together milk and egg in a small bowl. Add milk and egg mixture to flour mixture, whisking until blended. Stir in melted butter and lemon zest.
Lightly oil a griddle and heat over medium-high heat. Fill a 1/4-cup measure with batter and pour onto the hot griddles. Drop a few blueberries on top and cover them with a little batter. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 123.4 calories, Carbohydrate 19.6 g, Cholesterol 24.8 mg, Fat 3.3 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 297.1 mg, Sugar 3.7 g

LEMON BLUEBERRY PANCAKES

Lemon Blueberry Pancakes image

Provided by Ree Drummond : Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 1/2 cups plus 1 tablespoon cake flour
3 tablespoons sugar
1 heaping tablespoon baking powder
1/4 teaspoon salt
1 1/2 cups evaporated milk (more if needed)
1 lemon, zested and juiced (more juice if lemon isn't very juicy)
2 tablespoons butter, melted, plus more softened for serving
1 1/2 teaspoons vanilla extract
1 large egg
1 cup blueberries
Maple or pancake syrup, warmed, for serving

Steps:

Heat a heavy skillet or grill over medium-low heat.
In a medium bowl, mix the flour, sugar, baking powder and salt. Set aside.
In a separate bowl, mix the evaporated milk, lemon zest and juice. Allow to sit for 5 minutes, then add the egg and vanilla. Mix to combine.
Pour the wet mixture into the dry ingredients. Stir gently to combine. Stir in the melted butter. Splash in more evaporated milk if the mixture is overly thick. Stir in the blueberries.
Melt a little of the softened butter in the heated skillet. Drop the batter by 1/4 or 1/3 cup measures and fry the pancakes on both sides for a couple of minutes until golden.
Serve with more softened butter and warm syrup.

Nutrition Facts : Calories 444 calorie, Fat 13 grams, SaturatedFat 8 grams, Cholesterol 92 milligrams, Sodium 617 milligrams, Carbohydrate 66 grams, Fiber 2 grams, Protein 12 grams, Sugar 22 grams

Tips:

Use fresh berries. Fresh berries will give your pancakes the best flavor. If you don't have fresh berries, you can use frozen berries, but be sure to thaw them before using.
Don't overmix the batter. Overmixing the batter will make your pancakes tough. Mix just until the ingredients are combined.
Cook the pancakes over medium heat. Cooking the pancakes over medium heat will help them cook evenly without burning.
Flip the pancakes only once. Flipping the pancakes too often will make them dry. Flip them only once, when the edges are dry and bubbles are forming on the surface.
Serve the pancakes immediately. Pancakes are best served immediately after they are cooked. If you need to keep them warm, place them in a warm oven.

Conclusion:

Lemon Berry Twist Pancakes are a delicious and easy-to-make breakfast or brunch recipe. They are perfect for a special occasion or a lazy weekend morning. With a few simple ingredients, you can create a stack of pancakes that are fluffy, flavorful, and sure to please everyone at the table. So next time you're looking for a new pancake recipe, give Lemon Berry Twist Pancakes a try. You won't be disappointed!