Lemon Sauce is a fresh, fruity addition to blueberry pancakes and lots of other baked goods. Lemon Syrup for pancakes adds so much flavor, and it tastes much lighter than heavy maple syrup. I love adding in a bit of lemon sauce to brighten up my morning pancakes!
Lemon Sauce
Lemon sauce is the perfect addition to blueberry pancakes. Switch out your maple syrup and try this lemon syrup instead!
Lemon Sauce is light, fresh, and citrusy. The flavor is bold without being overwhelming, and I absolutely love the way it tastes drizzled over fresh blueberry pancakes. Lemon and blueberry just tastes like the perfect summer flavor combination!
Lemon Syrup is a welcome change for simple pancakes. Maple syrup can often feel heavy (even though it’s super delicious). But using lemon syrup for pancakes adds a light and bright flavor! It’s always nice to try something different and this sauce just feels creative and fun.
This lemon sauce would also make a great topping for a simple cake (like this Easy Angel Food Cake) or this Easy Banana Bread recipe.
Lemon Syrup and Blueberry Pancakes are a match made in heaven! Try this Lemon Sauce with your next batch of pancakes.
Lemon Syrup for Blueberry Pancakes
This creamy lemon sauce is absolutely divine! I love using this in place of the typical maple syrup when I make fresh pancakes. It’s a nice change, and the fresh fruity flavor is so yummy.
Lemon Syrup and Blueberry Pancakes are a match made in heaven. When I first combined these two flavors, my mind was blown. Why would I use maple syrup on blueberry pancakes when I could be using THIS? Lemon and blueberry is such a summery combination, and it makes for a bright morning!
Next time you make blueberry pancakes (the best blueberry pancake recipe is right here), you have to try this lemon syrup. You won’t be disappointed.
Lemon Syrup Ingredients
This lemon syrup is easy to make. Just grab a few ingredients and mix them together!
- Unsalted Butter
- Granulated Sugar
- Heavy Cream
- Freshly squeeze lemon juice
- Lemon zest
- Sea Salt
- Baking Soda
This makes a wonderfully creamy lemon sauce without adding in too many ingredients.
How to Make Lemon Sauce
Whether you’re making this Lemon Sauce for your pancakes or as a topping for a dessert, it’s simple to make.
- Heat a saucepan on medium-low heat
- Combine all ingredients except for the baking soda
- Boil and cook until the sugar dissolves
- Remove from heat & add baking soda
- Stir continuously
- Return to low heat & continue stirring
- Let the syrup cool before serving
Prepare this lemon sauce and set aside to cool while you cook up your pancakes!
You absolutely must try this creamy Lemon Sauce for your blueberry pancakes. The flavor combination is fresh and fruity! Make your mornings brighter with Lemon Syrup for your pancakes.
See the recipe card below for full details on how to make Lemon Sauce for pancakes. Enjoy!
If you enjoyed this recipe, try these other recipes too:
Lemon Sauce - Lemon Syrup
Equipment
- Kitchen Scale (optional)
Ingredients
- 10 tablespoons unsalted butter 141 grams (1¼ sticks)
- 1 cup granulated sugar 200 grams, ultrafine is best, if available
- ½ cup heavy cream 114 grams
- 2 tablespoons lemon zest from 2 lemons
- ¾ cup freshly squeezed lemon juice from 6 lemons
- ½ teaspoon kosher salt
- ½ teaspoon baking soda 3 grams
- Blueberry Pancakes (optional but DELISH) click for recipe
Instructions
- In a small saucepan over medium-low heat, combine all ingredients except the baking soda, bring to a low boil and cook just until sugar is dissolved.10 tablespoons unsalted butter, 1 cup granulated sugar, ½ cup heavy cream, 2 tablespoons lemon zest, ¾ cup freshly squeezed lemon juice, ½ teaspoon kosher salt
- Remove from the heat and add the baking soda, stirring constantly. Place over low heat and stir for one more minute. Remove from the heat and let cool slightly.½ teaspoon baking soda
- Serve over our Perfect Blueberry Pancakes. (linked above)Blueberry Pancakes (optional but DELISH)
Becky's Tips
- Recipe yields about 1½ cups.
- Nutritional information is ONLY for syrup. For nutritional information for both pancakes and syrup, click here.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
This is one of the BEST things I’ve ever made!!! My husband just brought a dozen huge, freshly picked lemons into the kitchen, (northern Cal, GREAT place to pick lemons!!!) and I made this to go on waffles. We’re licking our plates! It’s FANTASTIC!!! I had planned to use most of this year’s crop on fish, but NOPE! It’s gunna be made into Lemon Sauce!
So yummy!! Made it for Mother’s Day with blueberry pancake bites!! My mother loved it!! Froze back the pancake bites and the lemon syrup until yesterday. Pulled them both out for part of our Platinum Jubilee celebration. The syrup froze and unfroze beautifully!! Thanks so much!!
Thanks for sharing!!
Incredible recipe definitely a keeper!
Thanks for stopping by, Lisa!
Wanting to make this for Christmas gifts. Can I water bath can it?
Has anyone tried caramelizing the sugar in the butter before adding the lemon and cream? I ask because I’m trying to copy a dish that had a deeper coloring in a char lemon sauce.
I’m really curious….why add the baking soda?
Also curious about what the baking soda does?
Baking soda is often used to balance out acidity!
I was wondering if this Lemon sauce is anything like the Lemon Sauce they use to put on the Apple Crisp in my school cafeteria back in the late 60s and early 70s? I have been trying to find the recipe for years now. If not, do you know the recipe?
I’m sorry I haven’t tried that, but it sounds yummy!
It sounds so great – I’m actually up to make it… Can it be kept in the fridge for a little while?
Yes it can! I’d say up to 1 week. Hope you love it!