Lemon Baked Pancake with Berry Sauce

5 from 1 vote

Lemon Baked Pancake with Berry Sauce

This Lemon Baked Pancake with Berry Sauce is such an easy breakfast for serving a crowd! Perfect for all your holiday brunches.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: American

Keyword: lemon baked pancake, lemon baked pancake with bery sauce recipe

Servings: servings

Author: Ashley Fehr

Ingredients

Berry Sauce

5 cups frozen mixed berries, or fresh
½ cup water
½ cup pure maple syrup
2 tablespoons cornstarch
2 tablespoons water

Lemon Pancake

1 ½ cups all-purpose flour
1 large egg
1 cup milk
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
1 juiced lemon
2 zested lemons

Instructions

Berry Sauce

In a large pot, 5 cups frozen mixed berries, ½ cup water, and ½ cup pure maple syrup. Bring to a simmer over medium heat, and cook until berries are heated through and the sauce is bubbly.
Stir together 2 tablespoons cornstarch and 2 tablespoons water. Slowly whisk the cornstarch mixture into the sauce. Cook until the sauce thickens. Remove from the heat and set aside until ready to serve or refrigerate for later.

Pancake

Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch pie dish or round cake pan with non-stick cooking spray.
In a large bowl, combine 1 ½ cups all-purpose flour, 1 large egg,1 cup milk, 1 teaspoon vanilla extract, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 juiced lemon, and 2 zested lemons. Whisk to combine.
Pour the pancake batter into the prepared pan and bake for 23-25 minutes until a toothpick inserted in the center comes out clean.
Slice and serve warm with the berry sauce on top! Enjoy with whipped cream or yogurt if desired.

Nutrition

QR code

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