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Homemade Lemon Baked Pancake with Berry Sauce photo

Lemon Baked Pancake with Berry Sauce

This Lemon Baked Pancake with Berry Sauce is bright, fluffy, and bursting with zesty lemon and sweet berries—perfect for a special weekend brunch!
Print Recipe Save it
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 4 servings

Equipment

  • Oven-safe skillet or baking dish
  • Mixing Bowls
  • Whisk
  • Measuring cups and spoons
  • Spatula

Ingredients
  

For the Berry Sauce:

  • 5 cups frozen mixed berries or fresh
  • 1 cup water
  • ½ cup pure maple syrup
  • 2 tablespoons cornstarch
  • 2 tablespoons water for cornstarch mixture

For the 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
  • 2 lemons zested
  • 1 lemon juiced

Instructions
 

Prepare the Berry Sauce

  • In a saucepan, combine 5 cups of frozen mixed berries, 1 cup of water, and ½ cup of pure maple syrup. Bring to a gentle boil over medium heat, stirring occasionally.
  • In a small bowl, whisk together 2 tablespoons of cornstarch and 2 tablespoons of water until smooth. Add this mixture to the boiling berry sauce and cook for a few more minutes until thickened. Remove from heat and set aside.

Make the Pancake Batter and Bake

  • Preheat your oven to 425°F (220°C).
  • In a large mixing bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and the zest of 2 lemons.
  • In another bowl, whisk together 1 large egg, 1 cup milk, 1 teaspoon vanilla extract, and the juice of 1 lemon.
  • Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; lumps are okay.
  • Grease an oven-safe skillet or baking dish with oil or butter. Pour the batter into the skillet, spreading evenly.
  • Bake in the preheated oven for 20-25 minutes, until lightly golden and a toothpick inserted in the center comes out clean.

Serve

  • Remove the pancake from the oven and let cool for a few minutes. Cut into wedges and serve warm with the berry sauce drizzled on top.

Notes

  • Be careful not to overmix the batter to keep the pancake light and fluffy.
  • You can use fresh or frozen berries for the sauce; adjust cooking time if using fresh.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently before serving.
Keyword Baked Pancake, Berry Sauce, Brunch, Easy, Lemon, Quick