These pancakes are fluffy and a bit sweeter than usual, which makes them a perfect match for the tart lemony-blueberry sauce spooned on top. Blueberries can vary in texture and water content, so feel free to adjust the consistency of the sauce with either a few extra minutes of cooking time to thicken it or a few extra tablespoons of water to thin it.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 5 min |
| Cook: | 1 hr 10 min |
| Yield: | 6 servings (about 24 pancakes and 3/4 cup syrup) |
| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 5 min |
| Cook: | 1 hr 10 min |
| Yield: | 6 servings (about 24 pancakes and 3/4 cup syrup) |
Ingredients
- 1 lemon
- Two 8-ounce bags frozen blueberries (about 4 cups)
- 1 tablespoon maple syrup, plus more for serving
- 1 box yellow cake mix for two 9-inch rounds
- 1 cup sour cream
- 2 large eggs
- Cooking spray
- Confectioners’ sugar, for dusting
- Butter, softened, for serving
Instructions
- Preheat the oven to 200 degrees F (for keeping the pancakes warm). Grate 3/4 teaspoon lemon zest and then squeeze 1 tablespoon of juice; reserve separately. Put one bag of the blueberries, the maple syrup, lemon juice and 1/4 teaspoon of the lemon zest into a small (8-inch) skillet with 1/3 cup water. Bring to a simmer over medium heat, stirring occasionally, and continue to simmer until the mixture is syrupy and thickened, 6 to 8 minutes. Remove the blueberry sauce from the heat and set aside. (You should have about 3/4 cup.)
- Meanwhile, whisk the cake mix, sour cream, eggs, the remaining 1/2 teaspoon lemon zest and 1 cup water in a large bowl until smooth and thick.
- Heat a large nonstick skillet over medium heat; lightly coat with cooking spray. Drop the batter by 1/4-cupfuls into the skillet, leaving 1 inch between each. Cook until bubbles rise to the top of the pancakes and they are set around the edges and lightly browned on the bottom, 5 to 7 minutes. Add about 5 blueberries to the top of each pancake and then carefully flip (the tops of the pancakes will still be a little soft). Continue to cook until lightly browned and cooked through, 5 minutes more. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining batter.
- Top the pancakes with the blueberry sauce and a dusting of confectioners’ sugar. Serve with butter and maple syrup on the side.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 544 |
| Total Fat | 17 g |
| Saturated Fat | 7 g |
| Carbohydrates | 94 g |
| Dietary Fiber | 4 g |
| Sugar | 54 g |
| Protein | 7 g |
| Cholesterol | 86 mg |
| Sodium | 681 mg |
| Serving Size | 1 of 6 servings |
| Calories | 544 |
| Total Fat | 17 g |
| Saturated Fat | 7 g |
| Carbohydrates | 94 g |
| Dietary Fiber | 4 g |
| Sugar | 54 g |
| Protein | 7 g |
| Cholesterol | 86 mg |
| Sodium | 681 mg |
Reviews
These were kind of bland. They tasted like Bigfoots weiner.
Live them