Lemon Pancakes

Fluffy and delicious with just the right amount of lemon flavor, these Lemon Pancakes are the perfect breakfast food. Serve them up with Homemade Buttermilk Syrup for a decadent meal that you won’t forget.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 522kcal

Author Deborah Harroun

Ingredients

2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoon lemon zest
1 1/2 cups milk
1/2 cup fresh lemon juice
2 eggs
3 tablespoons unsalted butter melted and slightly cooled
2 teaspoons vanilla extract
1/4 cup granulated sugar
Homemade Buttermilk Syrup

Instructions

Place the flour, baking powder, baking soda and salt in a large bowl. Whisk to combine. Add the lemon zest and whisk in.
In another bowl (or a large liquid measuring cup) combine the milk, lemon juice, eggs, butter, and vanilla. Whisk until combined completely. Stir in the sugar.
Make a well in the center of the dry ingredients. Add the milk mixture and whisk just until combined. Do not overmix - a few lumps are ok, but you don’t want big clumps of flour.
Heat an electric griddle or a skillet over medium high heat. If the surface is not nonstick, melt a bit of butter or use a nonstick cooking spray. Using a 1/3 cup measuring cup, pour the batter onto the griddle. Cook until the pancake bubbles and the bottom is browned. Flip and cook until the second side is browned.
Remove from the griddle and continue to cook until all of the pancakes are cooked.
Serve with Homemade Buttermilk Syrup.

Video

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition counts do not include the buttermilk syrup.

Nutrition