These fluffy lemon pancakes are a unique and delightful way to start your day! Bursting with the sweet and tangy flavor of lemon and topped with maple syrup or any topping of your choice, these pancakes will be a hit with all ages. To make them, first whisk together a cup of all-purpose flour, three tablespoons of granulated sugar, one teaspoon of baking powder, a quarter teaspoon of baking soda, and a quarter teaspoon of salt in a large bowl. Zest and juice a lemon and add that to the mix as well.
HOW TO MAKE IT:
In a separate bowl, beat one egg, then mix in one cup of buttermilk, two tablespoons of melted butter, a teaspoon of pure vanilla extract, and the lemon juice.
Pour the wet ingredients into the flour mixture and stir until all ingredients are combined.
Heat a griddle or skillet over medium heat, coating it with canola oil or cooking spray. Scoop 1/4 cup of batter onto the griddle and cook for 1-2 minutes until the top of the pancake forms small bubbles.
Flip carefully and cook for another 1-2 minutes, then add each cooked pancake to a plate and keep warm with a piece of aluminum foil.
Make sure to coat the skillet before every pancake or batch of pancakes to avoid sticking.
Serve your pancakes warm and top with syrup or any of your favourite toppings!
Frequently Asked Questions
Q: How many pancakes will this recipe make?
A: This recipe will make 8 pancakes.
Q: Can fresh lemon juice be substituted for lemon zest?
A: Yes, fresh lemon juice can be used in place of lemon zest. Just make sure to reduce the amount of juice slightly to prevent the pancakes from becoming overly tangy.
Q: Can I substitute buttermilk with another milk?
A: Yes, buttermilk can be substituted with milk. Simply mix the milk with a tablespoon of lemon juice and let sit for 5 minutes before adding to the wet ingredients.