Jessica in the Kitchen · by Jessica Hylton★ 5.0 (3)
Blueberry Lemon Pancakes with Lemon Curd
NUTRITION · PER SERVING30M COOK
CAL 12%·PRO 11%
CARBS 31G54% OF CAL
1G FIBER0G ADDED0G INTRINSIC12G OTHER19G TOTAL SUGAR
FAT 10G39% OF CAL
4G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy pancakes infused with fresh lemon juice and topped with blueberries, served with tangy lemon curd. A bright, fruity breakfast that feels special.
mainamericanbaked goodeggs🍳 skillet🥄 saucepanvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup pastry flour
- 1 large egg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup buttermilk
- 3 tablespoons fresh lemon juice
- 1/2 cup fresh blueberries
- 2 Tablespoons butter (melted and cooled slightly)
- oil or butter for cooking
- 1/3 cup juice (from about 2 lemons)
- 2 large eggs plus 1 large egg yolk
- 1/2 cup sugar (3 1/2 oz. )
- 2 tablespoons cold butter (cut into 1/2-inch cubes)
- 1 tablespoon heavy cream
- 1/4 teaspoon vanilla extract
- pinch of salt
At a glance
PER SERVING · TIME 30M
CAL 12%·PRO 11%
CARBS 31G54% OF CAL
1G FIBER0G ADDED0G INTRINSIC12G OTHER19G TOTAL SUGAR
FAT 10G39% OF CAL
4G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 358mg
- Total sugar
- 19g
- Added sugar
- ≥14g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 122mg
- Calcium
- 53mg
- Iron
- 0.50mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 358MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.