Luscious Lemon Pancakes
Brighten your breakfast table with these Luscious Lemon Pancakes, a zesty twist on a morning classic! These fluffy, golden pancakes are infused with freshly squeezed lemon juice and fragrant lemon zest, offering a delightful balance of tangy and sweet flavors. Buttermilk ensures exceptional tenderness, while a hint of vanilla rounds out the citrusy notes. Perfectly golden and ready in just 30 minutes, this recipe is a breeze to make for a weekend brunch or a special occasion. Finish these light and airy pancakes with a drizzle of your favorite syrup, a dusting of powdered sugar, or fresh berries and whipped cream for the ultimate sunny morning treat. Whether you're a fan of classic breakfast recipes or looking for something citrus-filled and unique, these lemon pancakes are sure to delight!
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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
- 1.25 cups buttermilk
- 1 egg
- 2 tablespoons unsalted butter (melted)
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon vanilla extract
- 1 tablespoon neutral oil or butter (for skillet)
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk together the buttermilk, egg, melted butter, lemon zest, lemon juice, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula. Mix just until combined; the batter should be slightly lumpy. Do not overmix to keep the pancakes light and fluffy.
Heat a large nonstick skillet or griddle over medium heat. Lightly grease the surface with oil or butter.
Using a ladle or measuring cup, pour about 1/4 cup of pancake batter onto the skillet for each pancake. Spread the batter slightly into a circle if needed.
Cook for 2-3 minutes, or until small bubbles form on the surface of the pancake and the edges look set. Flip the pancake carefully and cook for another 2-3 minutes, or until golden brown on both sides.
Repeat with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm, stacked, and topped with your favorite syrup, additional lemon zest, or a dusting of powdered sugar. Fresh berries or whipped cream make great accompaniments!
Nutrition Facts
Calories |
1386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.9 g | 72% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 2316 mg | 101% | |
| Total Carbohydrate | 186.5 g | 68% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 42.1 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 422 mg | 32% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 748 mg | 16% | |
*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.
