Lemon Pancakes and Blackberry Syrup

Lemon Pancakes and Blackberry Syrup

June 6th! It’s our anniversary. On a day like today, I am so thankful for the blessing of a leisurely morning enjoying lemon pancakes with my husband. Pure bliss.

Except we actually ate them on Saturday.

I was not about to get up early enough on a Monday morning to make lemon pancakes and blackberry syrup from scratch. Even on our anniversary. I think I’m still recovering from last Friday’s Track and Field Day.

Lemon Pancakes and Blackberry Syrup with Bite

Confession. If I would have gotten up 15 minutes earlier, I would have had plenty of time to pull these together. But if there’s one thing I love more than my husband and lemon pancakes, it’s sleep. Every minute I can spend in my cozy bed is a dream come true.

Err, let’s hope my dreams don’t come true, because I’ve had some weird ones lately, including my debut with a Boyz II Men quartet, and a dangerous encounter with Free Willy.

Annnd back to reality.

Two things – besides my husband – have been really HOT lately.

  1. Lemons (see today’s post)
  2. Honey

I picked up this honey at the Farmer’s Market not too long ago, and honestly, I didn’t love it right away.

Ames Farm Honey

But given some time, I’ve become obsessed with this single-source local honey that is totally crystallized. It’s not a liquid at all – it’s like sticky sugar, tightly packed into this little jar, bursting with real honey flavor. It can be added to anything, including blackberry syrup, and it melts like a dream.

And somehow we’re back to the dreams.

Lemon Pancakes Triple Stack with Blackberry Syrup

Lemon Pancakes and Blackberry Syrup
Lemon Pancakes
  • 1 egg
  • 1 cup flour
  • 3 tablespoons sugar
  • zest of 1 lemon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 2 tablespoons butter, melted and cooled slightly
Blackberry Syrup
  • ¼ cup blackberry jam
  • ¾ cup powdered sugar
  • 1 tbs. honey
  • 2 tbs. water
Lemon Pancakes
  1. In a small bowl, rub the lemon zest into the granulated sugar until fragrant. In a large bowl, whisk together the egg, buttermilk and butter. Add the flour, sugar, baking powder, baking soda and salt. Stir until just combined. The batter will be a bit lumpy…make sure not to overmix.
  2. Heat a nonstick griddle pan over medium heat. Add ¼ cup of batter to the pan and cook a few minutes on both sides, until just lightly golden brown. Place cooked pancakes on an oven proof plate and let rest in a 200 degree oven while you fry the rest of the pancakes. Makes about 6-8 pancakes.
Blackberry Syrup
  1. Whisk all ingredients together and bring to a boil. Remove from heat and let stand for 5-10 minutes. Adjust consistency as needed by adding a few teaspoons of water. Whisk again until smooth and pour over pancakes!

Lemon Pancakes and Blackberry Syrup

Happy Anniversary, Borg, Bork, BeJork, Dork, Bjork, whatever your name is. :) You are the syrup to my pancakes. XOX.

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  1. I have tons of lemons right now, so I’m pretty sure I’m going to make these tomorrow morning. Last time I made lemon pancakes, I could hardly taste the lemon. :( I think I’m going to add some lemon juice to them, as well.

  2. Aw, tis was a very nice post. Taking the time and actual effort
    to make a top notch article… but what can I say… I
    procrastinate a whole lot and never manage to get anything done.

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