Blueberry and Lemon Basil Pancakes with Whipped Cream

By AislePrompt Editorial · Published 2026-07-23 · Updated 2026-07-23

Fluffy pancakes bursting with fresh blueberries and fragrant lemon basil, topped with airy whipped cream for a bright patriotic breakfast. This American-inspired breakfast recipe, ready in about 30 minutes, layers all-purpose flour, baking powder, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 1 1/4 cups milk
• 1 large egg
• 3 tablespoons unsalted butter, melted
• 3/4 cup fresh blueberries
• 2 tablespoons, finely chopped fresh basil leaves
• 1 teaspoon lemon zest
• 1/2 cup heavy cream
• 1 tablespoon powdered sugar
• 1/2 teaspoon vanilla extract

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 tablespoon baking powder, 2 tablespoons granulated sugar, and 1/2 teaspoon salt until evenly combined.
2. Step 2: In a separate bowl, beat 1 large egg with 1 1/4 cups milk, then stir in 3 tablespoons melted unsalted butter, 2 tablespoons finely chopped fresh basil leaves, and 1 teaspoon lemon zest.
3. Step 3: Pour the wet ingredients into the dry and gently fold until just combined; fold in 3/4 cup fresh blueberries carefully to avoid breaking them.
4. Step 4: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter. Pour 1/4 cup batter per pancake onto the skillet and cook for 2-3 minutes until bubbles form on the surface and edges look set.
5. Step 5: Flip pancakes and cook for an additional 2 minutes until golden and cooked through. Keep warm.
6. Step 6: In a chilled bowl, whisk 1/2 cup heavy cream with 1 tablespoon powdered sugar and 1/2 teaspoon vanilla extract until soft peaks form.
7. Step 7: Serve pancakes stacked with a dollop of whipped cream and an extra sprinkle of lemon zest or basil for a bright, patriotic breakfast.