Lemon Pancakes
Print Recipe

Lemon Pancakes with Berry Compote

Course: Breakfast
Cuisine: American
Servings: 14 pancakes


  • 1 3/4 cups milk
  • 1/2 vegetable oil
  • 3 tablespoons maple syrup divided
  • 2 eggs
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 lemon zest and juice
  • 1/2 teaspoon lemon extract optional
  • Butter to oil the pan or griddle
  • 3 cups frozen berries
  • Maple syrup optional


  • In a food processor, blender, or by hand, mix milk, vegetable oil, 1 tablespoon maple syrup, eggs, flour, baking powder, lemon zest and lemon extract, if desired, until it reaches a smooth consistency. The lemon zest will give the pancakes a subtle, lemony flavor, if you want something stronger, add the lemon extract.
  • Set aside for 5 minutes.
  • Warm up a griddle, comal or pan.
  • Mix frozen berries, the other 2 tablespoons of maple syrup, and the lemon juice (approx 2 tablespoons) and cook on high heat until boiling, then lower temperature to medium high and let it cook for 5 more minutes.
  • While the berry compote is cooking and when the griddle is hot, oil the surface with butter and pour out 1/4 cup of batter onto the grill, repeat if you have more space. I have a griddle that fits 3 pancakes so that makes my life easier. Allow them to cook for a few minutes, you will know that they are ready to flip when the edges look firmer and beige colored and the whole surface of the pancake is bubbly.
  • Flip and cook for a few more seconds until bottom is golden. Repeat until you finish with all the batter.
  • Serve hot with the berry compote and maple syrup if you like and a big cold glass of milk.


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