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This Lemon Baked Pancake with Berry Sauce is such an easy breakfast for serving a crowd! Perfect for all your holiday brunches.
Hey friends! It’s Ashley here from The Recipe Rebel back with even more lemony deliciousness for you! Can you believe it’s the middle of May already?!?
Spring always has me longing for citrus and berries, which I find a little funny sometimes since citrus is in season in the winter. Just give me lemon all year long and I will be happy!
I wanted to bring you an easy brunch idea for Mother’s Day (or Memorial Day or Father’s Day… or Christmas….. or Easter… or any weekend breakfast or quick weeknight brinner!) that the family can all enjoy together.
We love baked pancakes because there’s no slaving over the stuff while everyone else eats, no flipping, no stress — and everyone gets to eat a hot breakfast! If you’re looking for more options, this Healthier Cinnamon Roll Baked Pancake is another one of our favorites 🙂
You can easily make the berry sauce while the pancake is baking, start the coffee and if you are really going all out, you can whip up some cream to serve alongside it. For us, the whipped cream is a must!
I like to make this pancake in a 9″ round pie plate, but if you’re really serving a crowd you can definitely double the recipe and bake two 9″ pancakes in the same time — no extra fuss or time involved!
If you are looking for a slightly healthier alternative, feel free to use whole wheat flour and serve with fresh berries and yogurt — it will still be a incredibly delicious breakfast that the whole family can enjoy together!
Lemon Baked Pancake with Berry Sauce
Ingredients
Berry Sauce
- 5 cups bag frozen berries (fresh is fine, too!)
- 1/2 cup + 2 tablespoons water divided
- 1/2 cup pure maple syrup
- 2 tablespoons corn starch
Pancake
- 1 1/2 cups all purpose flour
- 1 large egg
- 1 cup milk
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- juice of 1 lemon
- zest of 2 lemons
Instructions
!Berry Sauce
- To a large pot, add berries, ½ cup water, and maple syrup. Bring to a simmer over medium heat, and cook until berries are heated through and sauce is bubbly.
- Stir together 2 tablespoons water and corn starch, and slowly stir into the sauce while cooking to thicken. Remove from the heat and set aside until ready to serve or refrigerate for later.
!Pancake:
- Preheat oven to 350 degrees F and grease a 9" pie plate or round cake pan
- In a large bowl, combine flour, egg, milk, vanilla, baking powder, baking soda, lemon juice and zest with a whisk.
- Pour into prepared pan and bake for 23-25 minutes until a toothpick inserted in the center comes out clean.
- Slice into wedges and serve warm with berry sauce and whipped cream or yogurt as desired.
Nutrition
Serves: 8
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Hello! I am so excited to make this. I was wondering if it would need to be cooked differently for a donut pan? I am making this for a baking competition, and figured it would be easier for multiple people to eat if they were small sizes.
That is a great idea! Let me know how your competition goes. I would think that you would just want to lower the time but other than that, that sounds great! Enjoy!
Oh boy ! What a joy ! Thank you for this beauty !
HI there, This looks great! Can I use honey instead of Maple syrup? I have local homey
Here is what I found when looking up what to substitute and the amounts. I have never tried it but I would always love to know how it turned out!! Hope this helps!! Xo
To substitute maple syrup for honey in a recipe, use 3/4 cup of maple syrup and 1/2 cup sugar for every 1 cup of honey. You can replace molasses with maple syrup in a one-to-one ratio. In each case, both the taste and texture will be affected by the substitution.
That looks so delicious. Can’t wait to try it out! Thanks for sharing!
This is SUCH a good idea! Making pancakes for a group can be stressful, so I can definitely see me trying this out soon, thanks! 🙂
Awesome! It is a lot less stressful and tasty still! I hope you enjoy it as much as we did! Thanks for commenting! Xo
Your Recipe Critic,
Alyssa