lemon blueberry prosecco pancakes

Pancakes. I don’t eat them often… I consider myself a more salty food eater than sweet — and when I do go the sweet route for breakfast, I usually go with french toast.

Even so, every once in a blue moon I get a hankering for some pancakes.

Well this past weekend was one of those times so I decided to make some. Originally, I was going to make more straightforward lemon blueberry pancakes, but I was in the liquor store the other day and walking past the champagne, I found myself wondering how fun it might be to have them in the pancakes. So I went for it and made lemon blueberry prosecco pancakes.

I opted for prosecco over champagne (it happened to be on sale), but they are essentially the same thing, so feel free to use prosecco, champagne or sparkling wine for this.

I will admit it required a little experimentation to get the batter to be the right consistency, but once I figured it out, I was all too excited to make and eat these pancakes!

Batter Preparation
Batter Preparation

Dry Ingredients

  1. Self-rising flour and sugar
  2. Lemon zest
  3. Mix to combine

Wet Ingredients

  1. Lemon juice
  2. Melted butter
  3. Eggs and prosecco
  4. Whisk to combine

Once the batter was all prepped and ready to go, all I had to do was heat up the griddle and mentally prepare for pancake flipping.

I have not always been very successful when it comes to the art of the pancake flip — I used to either get too eager and flip too soon (which was not very pretty) or I would wait too long and get a semi-burnt result… By the time I would find the right balance, there would only be a couple pancakes edible out of the whole batter batch.


But then (finally) it clicked. Between working at a breakfast place in high school and watching food shows on tv, the advice of waiting until you see the edges bubble was the missing key.

It does require a little patience (a well buttered griddle always helps too), but once you wait to see those bubbles… voila — pancake perfection!


This recipe created thinner, crispier pancakes that still proved to be light and airy in the middle. They were citrusy and bright, thanks to the lemon and prosecco, and the fresh blueberries provided nice little bursts of sweetness.

I warmed a little maple syrup (the real stuff) on the stove to pour over the stack of pancakes. It’s always special when you have the syrup warmed versus cold from right out of the refrigerator.

The best part of this whole pancake adventure? There was plenty of prosecco left to enjoy with breakfast!

Try my recipe here for a fun and bubbly breakfast!

Lemon Blueberry Prosecco Pancakes
Lemon Blueberry Prosecco Pancakes



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