Lemon Syrup Pancake Stack
Brighten your breakfast table with this zesty Lemon Syrup Pancake Stack, a perfect blend of fluffy pancakes and tangy homemade syrup. Each pancake is light and golden, made from a simple batter featuring milk, a touch of sugar, and a hint of buttery richness. The magic lies in the vibrant lemon syrup, crafted from fresh lemon juice, zest, and a touch of sweetness, simmered to perfection for a glossy, citrusy topping. This stack is ideal for weekend brunches or a special morning treat, especially when finished with a dusting of powdered sugar or a handful of fresh berries. Quick to prepare with just 15 minutes of prep time, this recipe is an easy and refreshing twist on traditional pancakes that’s sure to impress your family and guests. A must-try for lemon lovers!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 2 teaspoons Baking powder
- 3 tablespoons Sugar
- 0.5 teaspoons Salt
- 250 milliliters Milk
- 1 large Egg
- 3 tablespoons Unsalted butter (melted)
- 120 milliliters Lemon juice
- 1 tablespoon Lemon zest
- 100 grams Sugar (for syrup)
- 100 milliliters Water
- 1 tablespoon Unsalted butter (for cooking)
Instructions
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
In a separate bowl, whisk the milk, egg, and melted butter until well combined.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix; the batter should be slightly lumpy.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with 1 tablespoon of unsalted butter.
Using a ladle, pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancake and cook on the other side until golden brown, about 1-2 minutes more. Repeat with the remaining batter, greasing the skillet as necessary.
To make the lemon syrup, combine the lemon juice, lemon zest, sugar, and water in a small saucepan over medium heat.
Stir the mixture until the sugar dissolves, then bring it to a gentle simmer. Allow the syrup to cook for 5-7 minutes, stirring occasionally, until it thickens slightly.
Remove the lemon syrup from the heat and let it cool for 5 minutes. It will thicken further as it cools.
Stack the pancakes on a serving plate and generously drizzle with the warm lemon syrup.
Optional: Garnish with fresh fruits or a dusting of powdered sugar before serving.
Nutrition Facts
Calories |
1950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.9 g | 79% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 367 mg | 122% | |
| Sodium | 2300 mg | 100% | |
| Total Carbohydrate | 317.8 g | 116% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 154.0 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 417 mg | 32% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 845 mg | 18% | |
*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.
