Lemon Pancakes
These lemon pancakes have a deliciously bright & sunny flavor thanks to fresh lemon juice and lemon zest. They're extra fluffy with golden edges, and taste delicious with summer berries or syrup
Servings 16 pancakes
Ingredients
- 2 ¼ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 ½ cups milk*
- ½ cup lemon juice , freshly squeezed
- 2 large eggs
- 2 tsp vanilla extract
- 3 tablespoons unsalted butter , melted
- ¼ cup granulated sugar
- 2 tablespoons lemon zest
Instructions
- In a large bowl whisk together the flour, baking powder, baking soda and salt.
- Whisk together the milk and lemon juice.
- In a liquid measuring cup or bowl whisk together the eggs, vanilla extract, melted butter, sugar and lemon zest.
- Then whisk the milk mixture into the bowl with the eggs.
- Gently fold the wet ingredients into the dry ingredients.
- Heat a griddle to 350F degrees or a frying pan to medium-low heat. Lightly grease with oil or non-stick cooking spray.
- Pour about ¼ cup of batter onto the griddle/pan and fry until you see a few air bubbles form. Flip and continue to fry on the second side until both sides are golden.
- Repeat with the rest of the batter.
Notes
*buttermilk preferred