Pinch of Yum · by Lindsay Ostrom★ 5.0
Lemon Pancakes and Blackberry Syrup
NUTRITION · PER SERVING30M COOK
CAL 9%·PRO 7%
CARBS 35G74% OF CAL
1G FIBER12G OTHER23G TOTAL SUGAR
FAT 4G19% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light, fluffy lemon pancakes topped with a blackberry syrup made from blackberry jam. A bright, fruity breakfast perfect for a weekend brunch.
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Nutrition & ingredients
Ingredients
serves 8- 1 egg
- 1 cup flour
- 3 tablespoons sugar
- zest of 1 lemon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 tablespoons butter, melted and cooled slightly
- 1/4 cup blackberry jam
- 3/4 cup powdered sugar
- 1 tbs. honey
- 2 tbs. water
At a glance
PER SERVING · TIME 30M
CAL 9%·PRO 7%
CARBS 35G74% OF CAL
1G FIBER12G OTHER23G TOTAL SUGAR
FAT 4G19% OF CAL
2G SAT2G 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
- 280mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 78mg
- Calcium
- 45mg
- Iron
- 0.87mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 280MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.