Lemon Pancakes
Lemon Pancakes - light and fluffy pancakes full of lots of bright lemon flavor. Great topped with berries, whipped cream or syrup.
Servings: 6
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups buttermilk
- 1/2 cup lemon juice about 3 lemons
- 2 whole large eggs
- 1 teaspoon vanilla extract
- 3 Tablespoons melted butter
- 2 Tablespoons lemon zest about 2 lemons
Instructions
- Preheat griddle to 350º F or a large skillet to medium heat.
- In a large bowl whisk together flour, sugar, baking powder, baking soda and salt. Set aside2 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/4 teaspoon salt
- In a liquid measuring cup mix together buttermilk, lemon juice, eggs, vanilla and melted butter. Stir until well combined.1 1/4 cups buttermilk, 1/2 cup lemon juice, 2 whole large eggs, 1 teaspoon vanilla extract, 3 Tablespoons melted butter
- Pour milk mixture into dry ingredients. Add lemon zest. Stir until just combined and the flour streaks just disappear.2 Tablespoons lemon zest
- Grease or spray pan with non-stick spray. Scoop pancakes about 1/4 cup of batter onto hot pan. Cook for 3-4 minutes, until lots of small bubbles form on the surface.
- Carefully flip pancakes and cook for about 3 more minutes until they are cooked through.
- Remove from the pan and serve.
Nutrition
Calories: 286kcal | Carbohydrates: 45g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 79mg | Sodium: 633mg | Fiber: 1g | Sugar: 11g
