Lemon Blueberry Goat Cheese Pancakes

These lemon blueberry goat cheese pancakes are a fresh take on your weekend breakfast. Sweet from the blueberries, with a fresh, lively flavor from the lemon, and an almost savory tang from the goat cheese. A copycat recipe inspired by the pancakes at Another Broken Egg Cafe, these tender, fluffy pancakes are crave-worthy!

Why Lemon Blueberry Goat Cheese Pancakes?

On a trip to Atlanta, I had an amazing breakfast at a quaint, pretty little restaurant that I adored. It was difficult to figure out what to order-everything looked so good. My husband and I ended up ordering items we each wanted to try and share. Turns out we were both angling for the last few bites of the pancakes. 

The pancakes were so tender and fluffy. You could taste hints of the goat cheese and the lemon. The flavors were so balanced. I knew I had to figure out a version that came close, and these lemon-blueberry and goat-cheese pancakes definitely hit the mark. My family adores them. I hope yours does as well.

Ingredients Needed

• Cake flour – Cake flour instead of AP flour yields more tender, light, and fluffy pancakes because its lower protein content reduces gluten formation, preventing dense, rubbery pancakes.
• Granulated sugar
• Salt – for flavor
• Baking powder – This helps the pancakes rise by creating carbon dioxide bubbles. If you don’t use fresh baking powder, you’ll end up with a flat, dense pancake. Also, make sure that your baking powder hasn’t expired.
• Eggs – Use fresh, large eggs.
• Goat cheese – I used plain goat cheese, but you could use honey or blueberry goat cheese for more flavor.
• Milk – I like using full-fat milk for the best flavor, but 2% milk, or nut/plant milks, would also work; your pancakes will be a bit less tender.
• Fresh lemons – If possible, use organic because you’ll be using all of the zest. Organic lemons will not have a wax on them.
• Blueberries
• Butter

Steps To Make This Recipe

1. Sift dry ingredients together.
2. Separate the eggs.
3. Mix egg yolks with the goat cheese, milk, lemon juice, and zest.
4. Whip the egg whites to a stiff peak stage.
5. Fold egg whites into the goat cheese mixture.
6. Spoon pancake batter into a skillet.
7. Sprinkle whole blueberries over the top.
8. Cook on both sides and serve as desired.

What Is The Best Way To Separate Eggs?

There are many ways to separate egg yolks from the whites. My favorite way for only one or two eggs is to crack the egg open and pass the yolk back and forth between the two halves, letting the whites drip into a small bowl.

If I’m doing many eggs, I like to place a fine-mesh strainer over a bowl and crack the eggs into it. Shake the strainer gently so the whites drip down into the bowl. You’ll definitely thank me if you make eggnog during the holidays!

Tips For Whipping Egg Whites

1. Use a very clean glass or metal bowl without any traces of residue or oil. Any trace of oil will prevent the whites from whipping.
2. Using a copper bowl helps create more stable, stiffer, and shinier peaks because copper ions trigger a chemical reaction with the conalbumin protein in the egg whites. This reaction also prevents the whites from becoming over-beaten and grainy.
3. Room temperature eggs whip more easily.
4. Using a pinch of cream of tartar or lemon juice will stabilize the egg whites.
5. Whip the whites on low speed, then increase to medium until the whites are foamy. Then, increase the speed to medium-high until the egg whites appear solid white, glossy, and hold a stiff peak that doesn’t topple over when the beater is lifted from the bowl.

More Breakfast Recipes To Try:

• Strawberry Shortcake Waffles
• Blueberry Dutch Baby Pancake
• Super Fluffy Buttermilk Pancakes
• Lemon Blueberry Bavarian Pancakes
• Chef Rachel’s French Toast
• Banana Bread Waffles
• Lemon Yogurt Pancakes
• Decadent Cinnamon Roll Pancakes
• Stuffed French Toast Rollups
• Japanese Pancakes
• Pecan Pie Waffles
• The Best Belgian Waffles
• Luxurious Brioche French Toast

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