Blueberry and Lemon Basil Pancakes with Whipped Cream

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fluffy pancakes bursting with fresh blueberries and fragrant lemon basil, topped with airy whipped cream for a bright patriotic breakfast. This american-inspired breakfast ready in about 30 minutes layers all-purpose flour, tablespoon baking powder, tablespoons 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.

Prep: 15 min Cook: 15 min Serves 4 American cuisine 350 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Blueberry and Lemon Basil Pancakes with Whipped Cream take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Blueberry and Lemon Basil Pancakes with Whipped Cream?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Blueberry and Lemon Basil Pancakes with Whipped Cream?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Blueberry and Lemon Basil Pancakes with Whipped Cream for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Blueberry and Lemon Basil Pancakes with Whipped Cream?

American breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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