Blueberry-Lemon Pancake Stack with Maple Syrup

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fluffy buttermilk pancakes loaded with fresh blueberries and a bright lemon glaze, served with a drizzle of maple syrup for a perfect spring breakfast. This American-inspired breakfast recipe, ready in about 25 minutes, layers All-purpose flour, Baking powder, 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 380 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: 10 min Serves 4 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whisk 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, 2 tbsp sugar, and 1/4 tsp salt. In a separate bowl, beat 1 egg, 1 cup buttermilk, and 2 tbsp melted butter until smooth.
  2. Step 2: Gently fold the wet ingredients into the dry ingredients until just combined (do not overmix). Fold in 1 cup fresh blueberries and 1 tbsp lemon juice.
  3. Step 3: Heat a nonstick skillet over medium-low heat. Pour 1/4 cup batter per pancake and cook for 2-3 minutes until bubbles form on the surface, then flip and cook for 1-2 minutes until golden.
  4. Step 4: While pancakes cook, whisk 1/4 cup maple syrup with 1 tbsp lemon juice. Stack 3 pancakes on a plate, drizzle with maple syrup mixture, and serve immediately with extra blueberries.

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