Blueberry & lemon pancakes

Blueberry & lemon pancakes

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(4 ratings)

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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level



Makes 14-16

Get kids to help prepare a batch of American-style cakes - the zesty-berry topping makes these a healthy brunch option

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Healthy
Nutrition info

Nutrition per pancake (14)

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  1. First, put the flour, cream of tartar and bicarbonate of soda in the bowl. Mix them well with the fork. Drop the golden syrup into the dry ingredients along with the blueberries and lemon zest.
  2. Pour the milk into a measuring jug. Now break in the egg and mix well with a fork. Pour most of the milk mixture into the bowl and mix well with a rubber spatula. Keep adding more milk until you get a smooth, thick, pouring batter.
  3. Heat the frying pan and brush with a little butter. Then spoon in the batter, 1 tbsp at a time, in heaps. Bubbles will appear on top as the pancakes cook – turn them at this stage, using the metal spatula to help you. Cook until brown on the second side, then keep warm on a plate, covered with foil. Repeat until all the mixture is used up.

Recipe from Good Food magazine, February 2013

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Anthemys's picture

Absolutely delicious, the measures were perfect for a late weekend breakfast for 2. They were surprisingly really light and a drizzle of honey completed the yumminess!

Mollymoo987's picture

Absolutely delish !! Easy to make great results, did add a little more lemon zest and a little of the juice perfect a firm favourite for Sunday breakfast !! As an alternative we have also tried chopped apple and cinnamon with equally good results.

GwenKat's picture
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Very easy to make and only needed a minute to cook. I used honey instead of syrup, and added extra blueberries (which helps to flavour the pancakes a little more). I like the fact that they're not too sweet. Excellent with greek yoghurt, fresh blueberries and honey.

Cons: I couldn't taste the lemon at all - maybe next time I'll zest two, or squeeze some juice on top. And I found I needed about 25-50ml extra milk to get the right consistency.

penny6's picture
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These were very easy to make,very similar to a savoury version (minus the fruit) that I use instead of yorkshire puddings.i didn't have any golden syrup so I used honey instead and I don't think this made a difference besides being a tiny bit healthier.i found them a little bit bland until I drizzled a minute amount of honey over each one and I found that this was enough to satisfy the sweet craving without reaching for the chocolate!very handy to be able to freeze for another day as a mid morning snack.