Lemon Juice Pancakes
Brighten up your breakfast table with these fluffy and zesty Lemon Juice Pancakes! Packed with the tangy freshness of lemon juice and zest, these pancakes deliver the perfect balance of sweet and citrusy flavors that will wake up your palate. Using a quick homemade buttermilk made from milk and lemon juice ensures an ultra-tender texture, while melted butter and vanilla add a hint of richness. These golden pancakes cook to perfection in minutes and are as easy to make as they are delicious. Perfect for weekend mornings or a special brunch, serve them warm with your favorite toppings—think fresh berries, maple syrup, or a light dusting of powdered sugar. These lemon pancakes are a must-try for anyone looking to elevate their breakfast game!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 cup Milk
- 3 tablespoons Fresh lemon juice
- 1 teaspoons Lemon zest
- 1 large Egg
- 2 tablespoons Unsalted butter (melted)
- 1 teaspoons Vanilla extract
- 1 as needed Vegetable oil or butter (for cooking)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, mix the milk and fresh lemon juice. Let the mixture sit for 5 minutes to curdle (this will create a homemade buttermilk).
Once the milk mixture is ready, whisk in the lemon zest, egg, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients. Gently stir until just combined. Be careful not to overmix; a few lumps are okay.
Heat a non-stick skillet or griddle over medium heat and lightly grease with vegetable oil or butter.
Using a 1/4-cup measuring cup, scoop the batter onto the skillet. Cook each pancake for 2-3 minutes, or until bubbles appear on the surface and the edges look set.
Flip the pancakes and cook for another 1-2 minutes, or until golden brown. Adjust the heat as necessary to avoid burning.
Remove the cooked pancakes onto a plate and repeat with the remaining batter.
Serve warm with your favorite toppings, such as syrup, fresh berries, or a dusting of powdered sugar.
Nutrition Facts
Calories |
1334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.9 g | 67% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 2103 mg | 91% | |
| Total Carbohydrate | 182.2 g | 66% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 39.1 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 370 mg | 28% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 712 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
