Skip to Content

We want to assure you that we remain committed to providing consumers with safe, high quality products and, as such, we are closely following the fast-evolving situation relating to the Novel Coronavirus (COVID-19). 

Click Here to read our message to our community.

  • Prep Time
    20 minutes
  • Cook Time
    32 minutes
  • Servings

Goat Cheese Pancakes with Blueberry Syrup

PHOTO & RECIPE: Foxes Love Lemons


For Blueberry Syrup

  • 6 ounces fresh blueberries
  • 1/2 cup maple syrup

For the Pancakes

  • 1-1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 4 teaspoons granulated sugar
  • 2 teaspoons grated lemon zest
  • 1/2 teaspoon kosher salt
  • 1 large egg
  • 1-1/3 cup + 2 tablespoons whole milk
  • 1 cup crumbled Montchevre® Fresh Goat Cheese, divided
  • 4 tablespoons unsalted butter, melted
  • 2 teaspoons vanilla extra
  • Nonstick cooking spray


  1. Make the Blueberry Syrup: In medium saucepot, stir together blueberries and maple syrup. Cook over medium heat 8 minutes, stirring occasionally and using back of wooden spoon to burst some of the berries. Remove from heat; cover to keep warm.
  2. Meanwhile, make the Pancakes: Preheat oven to 250 degrees F. Place a rimmed baking sheet with wire rack set inside in oven.
  3. In large bowl, whisk flour, baking powder, sugar, lemon zest and salt until well combined. In large liquid measuring cup, whisk egg, milk, 1/2 cup cheese, butter and vanilla until smooth. Add wet ingredients to dry ingredients and whisk until just combined (batter will be lumpy).
  4. Heat griddle or large nonstick skillet over medium heat. In batches, spray griddle with nonstick spray, then pour batter by scant 1/4-cupfuls onto griddle. Cook 2 to 3 minutes per side or until golden brown and cooked through. Transfer cooked pancakes to prepared wire rack in oven to keep warm; continue making pancakes with remaining batter.
  5. Serve pancakes topped with syrup and garnished with remaining 1/2 cup cheese.