Light and Fluffy Lemon Pancakes (made with fresh lemon)
Our lemon pancakes are light, fluffy and packed with bright citrus flavor from fresh lemon zest and juice. Made from scratch in once bowl in about 20 minutes, they're the perfect special breakfast for a lazy weekend morning. Top with fresh berries and warm maple syrup and you've got a stack worth waking up for.
Servings: 16 pancakes
Calories: 111kcal
Equipment
- mixing bowl
- glass measuring cup
- whisk
- spatula
- frying pan
- citrus zester
Ingredients
- 2 cups (260g) all-purpose flour
- 4 tablespoons (48g) sugar
- 1.5 tablespoons (18g) baking powder
- 1 teaspoon (6g) sea salt
- 2 tablespoons lemon zest zest of 2 lemons
- 4 tablespoons unsalted butter
- 1 ½ cups whole milk
- 4 tablespoons lemon juice juice of two lemons
- 2 teaspoons vanilla
- 2 large eggs
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder and salt in your mixing bowl. Next, zest the two lemons directly into the dry ingredients.2 cups (260g) all-purpose flour, 4 tablespoons (48g) sugar, 1.5 tablespoons (18g) baking powder, 1 teaspoon (6g) sea salt, 2 tablespoons lemon zest
- In a large measuring cup, melt the 4 tablespoons of butter in the microwave. This takes about 45 seconds in my microwave.4 tablespoons unsalted butter, 1 ½ cups whole milk
- Once the butter is melted, add the milk to the butter. If the butter solidifies on the top of the milk, warm the butter and milk in the microwave for an additional 45 seconds. Be sure that the milk is warm enough that the butter is liquid and floating on the surface of the milk, but not so warm that it cooks the eggs.
- Next, add the juice of two lemons and the vanilla extract to the milk and butter. Finally, whisk the eggs into the milk and butter.4 tablespoons lemon juice, 2 teaspoons vanilla, 2 large eggs
- Add the liquid ingredients to the dry ingredients and mix until just combined. The batter will be slightly lumpy which is good. If the batter feels too thick to you, add a splash of milk and mix again.
- Choose your favorite frying pan or griddle and warm over medium heat. Spray pan with a little bit of cooking spray or add a bit of butter to the pan.
- Once the pan is warm, use ¼ cup measuring cup to pour circles of pancake batter onto the frying pan or griddle. Cook the pancakes on the first side for 1-2 minutes. Once the middles are bubbly and the edges look golden brown, flip the pancakes and cook for an additional 1-2 minutes or until cooked through.
- Serve pancakes fresh with your favorite berries and some warm maple syrup. These pancakes would also be delicious with a homemade whipped cream.
- You can store leftover batter in an airtight container in the refrigerator for 2-3 days. To make fresh pancakes, simply warm your frying pan and scoop batter directly from the refrigerator.
Video
Nutrition
Calories: 111kcal | Carbohydrates: 17g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 157mg | Potassium: 198mg | Fiber: 1g | Sugar: 4g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 1mg